Delicate eclairs with sour sour cream and chocolate icing will adorn any table, and your reputation as an excellent cook will be unshakable. Eclairs look very appetizing, and they are extremely easy to prepare. The main thing is to strictly follow the sequence of actions.
It is necessary
-
- wheat flour of the highest grade - 1 glass;
- eggs - 5-6 pieces;
- water - 0.5 cups;
- butter - 100 g;
- salt - ¼ teaspoon.
- For the cream:
- butter - 250 g;
- sour cream 25% - 300 g;
- icing sugar - 1 glass.
- For chocolate glaze:
- chocolate - 50-100g;
- butter - 50 g;
- icing sugar - 1 glass;
- milk - 5 tablespoons;
- starch - 1 tablespoon;
- cocoa powder - 3 tablespoons;
- vanillin.
Instructions
Step 1
Pour water into a small saucepan, add oil and salt. Bring to a boil, add flour. Stir constantly and brew the dough for 1-2 minutes. Cool to about 70 degrees.
Step 2
Beat all the eggs into the dough. Drive them in one at a time, mixing thoroughly each time. The dough should be smooth and shiny.
Step 3
Grease a baking sheet with a cold piece of butter or margarine and dust with flour. Plant the finished dough using a cooking bag with a curly attachment or with a regular teaspoon.
Step 4
Bake the eclairs for 15-20 minutes at 200 degrees, then lower the temperature to 180 degrees and bake for another 10 minutes. During the first stage, you must not open the oven door, otherwise the eclairs will settle.
Step 5
Cool the eclairs right in the oven, gradually lowering the temperature. From a sharp change in temperature, the choux dough quickly falls off, and the eclairs will be flat.
Step 6
Make sour cream. Take a slightly sour sour cream for its preparation. Whisk the sour cream and icing sugar.
Step 7
The butter should be softened at room temperature. Whisk the butter with a fork. Gradually add sour cream to the butter, never the other way around. Add 1-2 tablespoons and beat thoroughly each time. Fill the eclairs with the finished cream using a cooking syringe.
Step 8
Prepare the chocolate frosting. Bring the milk and powdered sugar to a boil over low heat. Add chocolate and butter. Wait until the chocolate dissolves and add starch and cocoa powder to the mixture. Stir the glaze with a wooden spoon and cool slightly until slightly thickened.
Step 9
Pour the frosting over the cream-filled eclairs and set them in a cool place to set the frosting and sour cream. Do not put on the cold immediately, otherwise the icing will curl up into lumps.
