For preparation of eclairs in house conditions the most plain and inexpensive ingredients are necessary. But custard paste often brings, settling when baking, and cakes turn out flat. That it didn't happen, it is necessary to achieve the correct consistence of the test. It has to be dense and strong that steam which is formed when baking formed inside a cavity which is necessary for filling by cream.
It is required to you
- For the test:
- - flour – 200 g;
- - a desi – 100 g;
- - eggs – 5 pieces large or 6 small
- - water – 180 g;
- - salt – 1 pinch.
- For cream:
- - vitelluses – 4 pieces;
- - milk – 400 ml;
- - sugar – 80 g;
- - flour – 40 g;
- - vanilla sugar – 1 bag.
Instruction
1. We place a desi in non-stick ware, we add water and salt. We put on average fire and we bring to the boil. We add a sifted flour. Carefully we mix, without removing from a plate. After ingredients completely mixed up, mix became dense and homogeneous, we remove it from a plate and we allow to cool down approximately up to 50 degrees. We add some egg to the cooled-down mix, previously having stirred up them a fork. By means of the mixer we knead a sticky elastic dough.
2. We place dough in a pastry bag. Instead of a bag it is possible to use a dense plastic bag with a small cut of a corner. On the baking tray covered by paper otsazhivay sticks about 15 cm long. Then we place a baking tray in the oven which is previously warmed up to 220 degrees. In 10 minutes we reduce temperature to 180 degrees and we bake 25 more minutes. Observance of exact temperature condition is very important – without it dough can settle. It isn't recommended to open an oven door also.
3. For preparation of custard we add 40 g of sugar and a bag of vanilla sugar to milk. We put on small fire, we bring to the boil then we remove and we allow to cool down a little. In a separate bowl we mix yolks with the remained sugar and flour. We pour out milk in yolk mix, we mix a nimbus to uniformity. After that we put the turned-out mix on a plate again and we warm up on average fire, constantly stirring slowly. When cream thickens, we remove from fire, without bringing to the boil.
4. We fill cakes with cream. For this purpose it is possible to cut the cooled-down sticks lengthways and to lay out cream by means of a spoon. If you want to leave cakes integral, it is possible to fill them by means of a pastry bag. We strew ready cakes with icing sugar or we decorate with a chocolate cover.