This dessert came to us from France, back in 1884. Eclairs are often made from dough and custard. In this recipe, the protein cream will be the filler. Dessert can be prepared for breakfast.
It is necessary
- For the test:
- - 1/2 glass of water
- - 150 g flour,
- - 120 g butter,
- - 4 eggs,
- - 1/2 glass of milk
- - a pinch of salt,
- - sugar.
- For the cream:
- - 2 squirrels,
- - 250 g sugar
- - 100 ml of water,
- - a little citric acid,
- - salt.
Instructions
Step 1
Pour water, milk, sugar, salt, butter into a saucepan and put on low heat. It is better to cut the oil, so it will dissolve faster. As soon as this happens, without letting it boil, pour out all the flour at once. Stir the flour. Then stir until the dough begins to take the shape of a homogeneous lump, and immediately remove it from the heat. Stir a little more and leave to cool for about 3-5 minutes. Beat 4 eggs.
Step 2
Since this is a choux pastry, we do the following. We start mixing the dough again. The best way to handle this task is a mixer. It is necessary to stir and gradually add eggs. Don't pour too much at once, the eggs can boil and ruin everything. As soon as the dough acquires a viscous consistency, you need to stop adding eggs.
Step 3
Place the dough into a pastry syringe. Squeeze equal parts of the dough out of a pastry bag onto a baking sheet, previously covered with parchment, taking into account that they will rise. Place in a well preheated oven for 10 minutes. As soon as the eclairs rise, it is necessary to reduce the temperature and bake for 15-20 minutes until tender. Do not open the oven during cooking. When you get the eclairs, pierce it so that hot air comes out.
Step 4
Add water, sugar and acid to a saucepan. Stir to simmer for 10 to 20 minutes, until syrup is obtained. Beat the whites and a pinch of salt into a thick foam. Continuing to beat, in a thin stream, gently pour out all the syrup. The cream will be brewed. A pastry syringe will help to fill the eclairs. Additionally, you can decorate eclairs with glaze.
