Delicious delicate cakes that just melt in your mouth. Light buttercream and chocolate icing make them surprisingly mouth-watering.
It is necessary
- - 115 g of butter;
- - 520 ml of water;
- - salt;
- - 310 g of wheat flour;
- - 5 eggs;
- - 65 g of potato flour;
- - 260 ml of milk;
- - 225 g of sugar;
- - 15 g vanillin;
- - 25 g cocoa.
Instructions
Step 1
Pour a glass of water into a small saucepan and bring to a boil, then add half of the butter and salt, and then quickly pour 1 cup of flour into boiling water and mix thoroughly. Boil the dough over low heat for another 2 minutes. Remove from the stove, cool and gradually beat four eggs into it.
Step 2
Transfer the finished dough into a pastry bag and use it on a greased baking sheet to place strips 2 cm thick and 7 cm long (approximately).
Step 3
Place the baking sheet in the oven and bake first over high heat and then over low heat. Remove the finished eclairs from the oven and cool slightly.
Step 4
To prepare a cream for eclairs, you need to take half a tablespoon of wheat flour and the same amount of potato flour. Pour 1/2 cup of milk into a small saucepan, pour flour into it, mix thoroughly.
Step 5
Then bring another 1/2 cup of milk to a boil and pour it into the flour mixture in a saucepan, stirring continuously. Put on fire and let this mass boil a little, then remove from the stove, cool.
Step 6
In another bowl, mix 115 g of butter, half a glass of sugar and the yolk of one egg. Grind everything well, and then transfer to a thickened flour mass, add vanillin and mix everything again.
Step 7
To prepare the chocolate glaze, pour 1 glass of water into a saucepan, bring to a boil, add 110 g of sugar and 1 tablespoon of butter to it, mix. Then add cocoa, grind everything thoroughly.
Step 8
Cut the finished eclairs in the middle and fill them with cream, and pour the chocolate icing on top.
