It seems to many that choux pastry is very difficult to make. In fact, this is not at all the case. I suggest baking delicious mini-eclairs with curd cream from this dough.
It is necessary
- For the test:
- - butter - 100 g;
- - flour - 1 glass;
- - water - 1 glass;
- - salt - a pinch;
- - eggs - 4 pcs.
- For filling:
- - cottage cheese - 300 g;
- - condensed milk - 3 tablespoons;
- - sour cream - 2 tablespoons.
Instructions
Step 1
Pour a glass of water into a saucepan. Place the butter there along with the salt. By the way, you can use margarine instead of butter. Boil the resulting mixture on the stove.
Step 2
Then, without removing the mixture from the heat, add wheat flour into it in small portions. As soon as the mass becomes a single lump and begins to lag behind the walls of the pan, remove it from the stove.
Step 3
Allowing the resulting mass to cool, add raw chicken eggs to it. Introduce them one at a time, whisking the mixture well after each. So you've got a dough for future mini-eclairs.
Step 4
After spreading the parchment on a baking sheet, put the resulting dough on it in the form of small cakes. This can be done either with a pastry syringe or with a tablespoon. Cook mini-eclairs in the oven at 200 degrees for 40-50 minutes, that is, until golden brown.
Step 5
While the mini eclairs are baking, fill them up. To do this, combine condensed milk with sour cream and cottage cheese. Please note that if the cottage cheese is raw, then sour cream should be placed in the filling less than indicated, otherwise it will be very liquid, which is highly undesirable. Beat everything with a mixer, as it should.
Step 6
After making small cuts in the cooled baked goods, fill them with the resulting filling. Mini eclairs with curd cream are ready!
