Everyone loves to pamper themselves, relatives and guests with delicious sweets. I propose a simple recipe for winners of audience sympathy - eclairs, which can be filled with a variety of sweet cream or salty filling.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eclairs are exquisite descendants of profiteroles, and in our country they are better known as choux pastries. The author of the dessert is a French chef - Antonin Karem. Eclair is a small airy cake made from choux pastry. This airy dessert is simply created for temptation and only at the sight of it there is an unsurpassed appetite. It is not difficult to bake such a cake on your own at home, the main thing is to know certain culinary secrets.
The most important thing is that the blanks are airy and tender. To prepare choux pastry, you do not need a lot of products - you need to be careful and diligent. At the same time, the embodiment of the recipe will be within the power of even novice young housewives. The main thing to pay attention to is one thing - when baking eclairs, you should never open the door near the oven, otherwise the dough will settle, and then pancakes will turn out. And in all other respects, strictly adhere to the recipe, and then you will get mouth-watering and tender cakes.
- Caloric content per 100 g - 260 kcal.
- Servings - 20
- Cooking time - 1 hour 20 minutes
Ingredients:
- Wheat flour - 200 g
- Drinking water - 100 ml
- Butter - 100 g
- Eggs - 2 pcs.
- Salt - a pinch
Cooking eclairs
1. Cut the butter into pieces and place in a bowl, which is placed on a saucepan filled with water.
2. Pour drinking water into the butter, add a pinch of salt and heat the food over medium-high heat in a steam bath, bringing them to a boil to obtain a homogeneous liquid consistency.
3. Add a little flour into the hot water and continue to knead the dough vigorously with a wide wooden spatula so that there are no lumps.
4. You will have a flour lump. Then put the dishes with the dough on the steam bath again and grind the dough to a smooth and shiny mass. It should loosely lag behind the bottom and sides of the cookware. Leave the mass to cool.
5. Pour the eggs into a deep bowl.
6. Whisk them well to mix the whites with the yolks. You do not need to beat with a mixer.
7. Egg mass of 2-3 tbsp. add to chilled dough and stir until smooth.
8. Do this with all the egg mass so that the consistency of the dough becomes like thick sour cream. The finished dough should be smooth, shiny and thick enough.
9. Cover the baking sheet with parchment for baking and with a tablespoon spread the dough at a distance of 2-3 cm. eclairs when baked will double in volume. The dough on the baking sheet should not spread, but keep its shape steadily. You can also drain the dough out of a pastry bag.
10. Heat the oven to 200 degrees and send the eclairs to bake for 15-20 minutes. Do not open the door of the brazier, otherwise they will not rise. Then reduce the heat to 150 degrees and dry the items for another 15 minutes. Then turn off the oven, open the door and leave the eclairs to cool completely.
See also a video recipe on how to make eclairs.
