Eclairs - a French delicacy - can be prepared by every housewife. Be sure to try baking airy cakes with three types of cream: with protein, chocolate and cheese and berry filling. And the result will exceed all your expectations!
It is necessary
- For choux pastry:
- - 180 g flour;
- - 25 g of sugar;
- - 0.5 teaspoon of salt;
- - 250 ml of milk;
- - 100 g of butter;
- - 4 eggs
- For chocolate cream:
- - 50 g butter;
- - 50 g of Nutella pasta;
- - 2-3 tablespoons of milk (cream)
- For the custard:
- - 6 proteins;
- - a teaspoon of agar-agar;
- - 2 tablespoons of sugar;
- - 0.5 cups of water;
- - 1⁄4 teaspoon citric acid
- For cream cheese cream:
- - 50 g cream cheese;
- - 50 g butter;
- - 30 g of icing sugar;
- - a handful of any berries
Instructions
Step 1
Make choux pastry. First, mix all dry ingredients: sifted flour, sugar, salt. Next, heat the milk along with the butter.
Step 2
Wait for the oily liquid to boil. Add dry ingredients immediately, kneading the dough vigorously.
Step 3
When a dense homogeneous mass, while stirring, begins to lag behind the walls, forming a ball, turn off the fire.
Step 4
Wait for the dough to cool slightly, otherwise the eggs may curl when added to the dough. Transfer it to the mixer bowl, stir until it cools (about 60 ° C).
Step 5
Add an egg to the choux pastry, whisking thoroughly from time to time.
Step 6
Transfer the elastic, shiny and resilient dough into a pastry bag with a star attachment, place it on a silicone mat or parchment.
Step 7
Place the cakes in an oven preheated to 220 ° C for 15 minutes. Then, lowering to 180 ° C, bake for another 20-30 minutes until golden brown. Cool the finished eclairs on the wire rack.
Step 8
For protein custard, pour 5 tablespoons of agar over water for 15-20 minutes to swell. Beat the cooled eggs (it is recommended to additionally cool the container with the cooked proteins).
Step 9
Prepare the sugar syrup. Pour sugar into the water, heat to 118-120 ° C. Add citric acid (to eliminate sugary), mix well.
Step 10
After adding agar-agar, mix vigorously, remove from heat. Further, without stopping whipping the whites, add a thin stream to the hot syrup.
Step 11
Beat the cream for about 10 minutes. Transfer the cooled cream to a pastry bag and fill with eclairs.
Step 12
For the chocolate filling, beat the softened butter until crisp. Toss in the chocolate spread.
Step 13
Pour in milk (cream), beat again until smooth. Fill the cream with a piping bag with a fine nozzle.
Step 14
To make a cream cheese cream with blueberries, rub the berries through a sieve. Whisk in the butter, cream cheese and powdered sugar.
Step 15
Combine the creamy mass with the berry mass, beat well, transfer to a pastry bag. Fill the cavities of the cakes with cream using the fine nozzle. Decorate the eclairs with ganache or icing.
