Eclairs - the French delicacy - each hostess will be able to make. Surely try to bake airy cakes with three types of cream: with proteinaceous, chocolate and cheese berry filling. And the result will exceed all your expectations!
It is required to you
- For custard paste:
- - 180 g of flour;
- - 25 g of sugar;
- - 0.5 teaspoons of salt;
- - 250 ml of milk;
- - 100 g of a desi;
- - 4 eggs
- For chocolate cream:
- - 50 g of a desi;
- - 50 g of paste Nutella;
- - 2-3 tablespoons of milk (cream)
- For custard:
- - 6 proteins;
- - agar-agar teaspoon;
- - 2 tablespoons of sugar;
- - 0.5 glasses of water;
- - 1⁄4 teaspoons of citric acid
- For creamy and cheese cream:
- - 50 g of cream cheese;
- - 50 g of a desi;
- - 30 g of icing sugar;
- - handful of any berries
Instruction
1. Make custard paste. At first mix all dry components: sifted flour, sugar, salt. Further heat milk together with a desi.
2. Wait until oil liquid begins to begin to boil. Right there fill up dry ingredients, having kneaded vigorously dough.
3. When dense homogeneous mass when hashing begins to lag behind walls, having created in a sphere, switch off fire.
4. Wait until dough slightly cools down, otherwise eggs at addition in dough can turn. Having passed it in a mixer bowl, mix before cooling (approximately up to 60 °C).
5. Add on egg in custard paste, carefully periodically shaking up.
6. Shift an elastic, brilliant and elastic dough in a pastry bag with a nozzle "star", transplant on a silicone rug or parchment.
7. Send cakes to the oven warmed up to 220 °C for 15 minutes. Then, having lowered up to 180 °C bake 20-30 more minutes to a golden crust. Cool ready eclairs on a lattice.
8. For proteinaceous custard fill in agar-agar with water (5 tablespoons) for 15-20 minutes for swelling. Shake up the cooled eggs (capacity is recommended to be cooled in addition with the prepared proteins).
9. Prepare a sugar syrup. Fill up sugar in water, heat to 118-120 °C. Add citric acid (for elimination of excessive sweetness), properly mix.
10. After agar-agar addition intensively mix, remove from fire. Further, without stopping beating whites, enter a thin stream into hot syrup.
11. Shake up cream about 10 minutes. Shift the cooled-down cream in a pastry bag and fill eclairs.
12. For chocolate filler shake up the softened desi to snow-whiteness. Mix with chocolate paste.
13. Pour in milk (cream), once again shake up to uniformity. By means of a pastry bag with a thin nozzle fill products with cream.
14. For preparation of creamy and cheese cream with bilberry wipe berries through a sieve. Hammer a desi with cream cheese and icing sugar.
15. Having connected creamy weight to berry, well shake up, shift in a pastry bag. Fill cavities of cakes with cream by means of a thin nozzle. Decorate eclairs ganashy or sugar coating.