recipe eclairs from Lena la poire from the forum http://www.forum.u-samovara.ru
3/4 cup water
3/4 cup milk
142 g butter
2 tsp. Sahara
0.5 tsp salt
1 + 2/3 cups flour
4 large eggs
Luka custard cream:
150 ml milk
100 ml cream
75 g yolks
75 g sugar
10 g of corn starch
7.5 g rice starch
1/2 stick vanilla
if there is no rice starch you can take only corn
100 g dark chocolate
100 g butter
Cooking:
in a saucepan combine water, milk, butter.
Put on the heat to boil so that the oil is completely dissolved.
Add sugar, salt mix.
Sift flour and completely add all to the pan while constantly knead with a wooden spoon.
Within a minute so that the flour brewed and turned elastic, shiny dough leaving the walls.
We shift the dough into a mixer with a guitar nozzle, and one at a time, add the eggs after each kneading well.
the dough should turn out not liquid, but viscous, and if you take it with two fingers and then dilute them, the dough should drag.
Fill the pastry bag with the nozzle asterisk mass.
Seated on a baking sheet covered with paper.
we bake at a temperature of 205 degrees for 10 minutes, and then reduce the temperature to 190 degrees and another 15 minutes.
Cool on a grill.
Preparation of cream:
Cut the vanilla pod, remove the seeds and mix with the sugar.
Put the pod in a saucepan, fill it with milk and cream and bring it almost to the boil.
Beat yolks with sugar until light, fluffy mass.
Add starch and gently with the help of a spatula together.
When the milk begins to boil, add the beaten yolks, they remain on top of the liquid.
We do not stir, give the milk to boil and leave between the walls of the pan and the yolks, and in the center are formed volcanchik.
At this point, stir with a whisk until a homogeneous mass for a minute and remove from heat.
Shake custard in a glass dish, add chocolate broken into cubes and stir until smooth.
Cover with foil and let cool to room temperature.
Whip the butter at room temperature until fluffy and gradually add the cream.
Put it together, put it in the fridge to cool it a bit.
Place the cream in a pastry bag with a nozzle for filling eclairs and fill it with cream.
You can cut the eclair from one side to fill with cream.
Top with melted chocolate.
I also made inverted eclairs having looked at the idea of Masha
maria_selyanina Bottom was filled with whipped cream, strawberries and mango on top
The article is based on materials .
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