Baking

Eclairs, a detailed step-by-step recipe

Eclairs – this is a tasty and simple pastry. Eclairs are prepared quite simply and quickly. Delicate, moderately sweet custard cakes will undoubtedly be enjoyed by everyone.

If you have never made eclairs and you still have doubts – “to bake or not to bake” – definitely bake. By following the detailed instructions below recipe for eclairs, you will certainly succeed.

Eclairs – it’s simple and very fast! So let’s get to work!

Eclairs – ingredients

  • For the dough:
  • water – 125 ml.
  • milk – 125 ml.
  • flour – 170g.
  • eggs – 4 pieces.
  • oil – 100 g.
  • salt – ¼ tsp.
  • For the cream:
  • milk – 500 ml.
  • eggs – 2 pieces.
  • flour – 3 tbsp.
  • oil – 100 g.
  • sugar – 1 cup.
  • vanilla sugar – 1 tsp.
  • For the icing:
  • chocolate – 200 g.

Eclairs – cooking recipe

Eggs for dough must be used at room temperature.

So, we start preparing ours eclairs. Cut the butter into small pieces and put it in a pan. Add water, milk and salt, put on fire. Stir until the butter melts and the water boils.

As soon as the mixture boils, reduce the heat, quickly add flour and knead the dough (the dough turns out to be a thick lump). Knead the custard dough until a whitish crust forms on the sides and bottom of the pan (cook for about 5 minutes). The dough, if you run it with a spatula, should resemble thick mashed potatoes.

Turn on the oven at 200 degrees.

Let the dough cool a little (up to about 60 degrees) and beat in the eggs one at a time, mixing each time to a homogeneous state. The dough is smooth and shiny.

Put the dough in a pastry bag with a nozzle (nozzle diameter 10-12 mm). We squeeze the dough into strips, 10-12 cm long, at a distance of ≈ 4 cm, one from the other.

Place eclairs in an oven heated to 200 degrees and bake for 25 minutes. Reduce the temperature to 150 degrees and bake for another 10 minutes. Turn off the oven, open the door and let the eclairs cool completely.

We are preparing cream for eclairs

Beat the eggs with sugar and vanilla sugar. Add flour, mix well. Bring the milk to a boil, but do not boil.

Pour the milk into the egg mass in a thin stream, stirring constantly. We put the cream on a slow fire, stirring constantly until the cream thickens. Remove the cream from the heat, add oil, stir until completely dissolved. Leave the cream to cool.

Put the cream in a cooking syringe and, piercing the eclair, fill it with cream. If you don’t have a syringe, you can cut the eclairs lengthwise on one side, fill with a teaspoon of custard and fasten the edges tightly.

Melt the chocolate in the microwave or steam. Eclairs you can cover it completely with chocolate or just make small patterns, for this, put the melted chocolate in a bag, cut off a small corner. Squeeze the chocolate onto the eclair.

Eclairs are ready – delicious!

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