The real eclair is the cake of oblong shape made from custard paste, filled with cream and covered fondaty (from фр. fondant – thawing, fondant). The first who pleased with this cake the world (at the beginning of the 19th century) was Mari-Antawn Karem - the famous French cook and the culinary specialist. Classical scalded tubules with cream are well stored, don't get out of a shape, has dense, but soft walls. There are two types of cakes – with sweet cream (proteinaceous, scalded or oil) cream and snackbars with various fillers.
It is required to you
- For the test:
- 3 eggs;
- 100 g of a desi;
- 100 g of flour;
- 250 ml of water;
- small pinch of salt.
- For custard:
- 2 yolks;
- 1 and 3/4 glasses of milk;
- 1 cups of sugar;
- 2 tablespoons of flour;
- 1 tsps of vanilla sugar;
- 2 tsps of a desi.
Instruction
1. How to cook custard paste. Pour water in a pan with a thick bottom. Add butter, sugar and salt. Put on small fire and bring to the boil.
2. Carefully sift flour. When water begins to boil, remove from fire. Without ceasing to stir intensively, pour flour.
3. Put a pan on weak fire. Pound dough until it becomes homogeneous and smooth and will gather in whom (it has to lag behind easily walls and a bottom).
4. Remove dough from fire and cool to room temperature. Shift dough in a deep dish or a bowl.
5. Shake up eggs. Gradually add a frothed eggs to the cooled-down dough – on 1 tablespoon. After every portion of an egg mixture stir to uniform consistence. Dough has to be rather dense that didn't blur when baking.
6. Warm up an oven to 200 degrees. Lay a baking tray parchment paper.
7. Place dough in the confectionery syringe (or a bag) with a smooth nozzle and lay out on a baking tray "fingers" about 6-8 cm long and about 2 cm wide Remember that eclairs increase in volume twice. Therefore the distance between "fingers" has to be not less than 2 cm.
8. Put a baking tray in a heated-up oven. After eclairs blush and will increase in volume (approximately in 15 minutes), lower temperature to 150-160 degrees. Bake 15 more minutes.
9. Cool pastries on a baking sheet. Then pierce from above each cake in two-three places or from any party.
10. How to cook custard. Dissolve in ¾ a glass of cold milk flour, add yolks and sugar. Well prevent, put on weak fire. Bring to the boil. Pour a thin stream in the remained milk, constantly stirring slowly with a wooden spoon. You boil 2-3 minutes. Then cool everything to room temperature. Pound oil with vanilla sugar, add to the cooled-down syrup and well shake up.
11. Fill scalded "fingers" with cream. The surface of cakes can be covered with the kindled chocolate or glaze.