This dessert came to us from France, since far 1884. Often eclairs are prepared from the test and custard. In this recipe proteinaceous cream will become filler. The dessert can be prepared for breakfast.
It is required to you
- For the test:
- - 1/2 glasses of water,
- - 150 g of flour,
- - 120 g of a desi,
- - 4 eggs,
- - 1/2 glasses of milk,
- - salt pinch,
- - sugar.
- For cream:
- - 2 proteins,
- - 250 g of sugar,
- - 100 ml of water,
- - little citric acid,
- - salt.
Instruction
1. In a stewpan to pour water, milk, sugar, salt, a desi and to put on small fire. It is better to cut oil, so it will quicker be dissolved. As soon as it occurs, without allowing to begin to boil, pour out all flour at once. Stir flour. Then stir slowly until then when dough begins to take the form of a uniform lump, and at once remove it from fire. Prevent a little more and leave to cool down approximately for 3-5 minutes. Shake up 4 eggs.
2. As this custard paste, we do the following. We begin to mix dough again. Best of all with this task to cope the mixer. It is necessary to disturb and to gradually add some egg. Don't pour too much at once, eggs can cook and everything will be spoiled. As soon as dough gets a gummy body it is necessary to stop addition of eggs.
3. Place dough in the confectionery syringe. Squeeze out equal parts of the test for the baking tray which is previously laid by parchment from a pastry bag, considering that they will rise. Put in well warmed oven for 10 minutes. As soon as eclairs rise it is necessary to reduce temperature and to bake minutes 15-20 until ready. In preparation time you shouldn't open an oven. When you get eclairs, puncture that there was a hot air.
4. To add water, sugar and acid to a pan. Stirring slowly to cook it from 10 to 20 minutes, before receiving syrup. To shake up protein and a pinch of salt in dense foam. Continuing to shake up, a squirt, to accurately pour out all syrup. Cream will be ready. The confectionery syringe will help to fill eclairs. It is in addition possible to decorate eclairs with glaze.