Since childhood the delicate flavor of eclairs is familiar to all of us. And now, having matured, some of us ask a question of how to prepare eclairs, remembering the childhood. Eclairs are called still choux pastry as dough for them is made. Process of preparation of eclairs is simple, and the result will be to the taste to all sweet teeth.
So, to prepare eclairs, you need to make dough correctly. For the test take 150 g of flour, a glass of water, a tablespoon of sugar, 100 g of a desi, 4 eggs, a salt teaspoon.
- Warm an oven to 180 degrees.· in ware mix salt, sugar, water and oil, bring on slow fire to the boil. Liquid it is necessary to stir slowly at the same time constantly. As soon as begins to boil – at once remove from fire.
- In the received weight it is possible manually, and it is possible and to add flour by means of the mixer. And add flour gradually, small portions. • Let's the test be cooled a little, then add some egg. Here pay attention that dough shouldn't be hot. • The received weight has to remind sour cream on consistence. If it dense – that add one more egg. The received dough has to shine and be "smooth". • Lay out the received dough on a baking tray in the form of balls. If it a little spreads – don't worry, in an oven it will surely rise. Between balls leave small distance. If you use the confectionery syringe, then you can do eclairs of oblong shape. • Bake dough in an oven within 25 minutes. At the same time the oven shouldn't be opened and to move future eclairs because dough can settle and more not rise any more. • In 25 minutes glance in an oven. If eclairs were reddened – we get them, we cool and we fill with a stuffing. Stuffing options for eclairs exists a little. The most classical is an oil cream stuffing, but it seems to much too fat. Other option is a dairy custard. Preparation of dairy custard requires 50 g of icing sugar, two yolks, 25 g of corn flour, 250 ml of milk and on a vanillin knife tip. • Shake up sugar with yolks.· add flour and once again shake up. • Add vanillin to milk and put on fire, bring to the boil after boiling accurately we add milk to mix of yolks that eggs didn't begin to be displaced. Then you put the received weight on fire again, constantly you stir slowly, and after its boiling you cook one more minute. If at weight after all there are lumps, filter through a sieve, cool in the fridge.· the received cooled weight fill eclairs.· if you love sweet, then kindle 50 g of chocolate with a desi tablespoon, cool slightly, and grease with the received mix from above each eclair. If you have no time to prepare cream, you can fill the baked eclairs with boiled condensed milk or whipped cream.