A real eclair is an oblong cake made from choux pastry, stuffed with cream and covered with fondant (from the French fondant - melting, fudge). The first person who pleased the world with these cakes (at the beginning of the 19th century) was Marie-Antoine Carem, a famous French chef and culinary specialist. Classic custard rolls store well, do not lose their shape, have dense but soft walls. There are two types of cakes - with sweet cream (protein, custard or butter) cream and snack bars with various fillings.
It is necessary
-
- For the test:
- 3 eggs;
- 100 g butter;
- 100 g flour;
- 250 ml of water;
- a small pinch of salt.
- For the custard:
- 2 yolks;
- 1 and 3/4 cups of milk;
- 1 tbsp. Sahara;
- 2 tbsp flour;
- 1 tsp vanilla sugar;
- 2 tsp butter.
Instructions
Step 1
How to cook choux pastry.
Pour water into a heavy-bottomed saucepan. Add butter, sugar and salt. Put on low heat and bring to a boil.
Step 2
Sift the flour thoroughly.
When the water boils, remove from heat. Continuing to stir vigorously, add flour.
Step 3
Place the pot over low heat. Grind the dough until it becomes homogeneous and smooth and gathers in a lump (it should easily lag behind the walls and bottom).
Step 4
Remove dough from heat and cool to room temperature. Transfer the dough to a deep dish or bowl.
Step 5
Beat eggs.
Gradually add beaten eggs to the cooled dough - 1 tablespoon each. After each serving of egg mass, stir until smooth. The dough should be thick enough not to splatter when baked.
Step 6
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
Step 7
Place the dough in a pastry syringe (or bag) with a smooth nozzle and place the fingers about 6-8 cm long and about 2 cm wide on a baking sheet. Remember that eclairs double in volume. Therefore, the distance between the "fingers" should be at least 2 cm.
Step 8
Place the baking sheet in a preheated oven. After the eclairs are browned and expand in volume (after about 15 minutes), turn the temperature down to 150-160 degrees. Bake for another 15 minutes.
Step 9
Cool the baked goods on a baking sheet, then pierce the top of each cake in two or three places or on either side.
Step 10
How to make custard.
Dissolve flour in ¾ cup of cold milk, add yolks and sugar. Stir well, put on low heat. Bring to a boil. Pour in the remaining milk in a thin stream, stirring constantly with a wooden spoon. Boil for 2-3 minutes. Then cool everything down to room temperature. Mash butter with vanilla sugar, add to the cooled syrup and beat well.
Step 11
Fill the custard fingers with cream. The surface of the cakes can be coated with melted chocolate or icing.
