Today we will share with you the recipe for a classic French dessert – eclairs! Our step-by-step photo recipe will help you to easily prepare a pastry and delicious vanilla cream.
Delicious pie: step by step photo-recipe of choux eclairs
The name “eclair” in translation from French means “lightning”. That’s because getting into the oven a pastry that instantly increases in size!
Ingredients for the dough:
- a glass of white flour;
- butter 150 g;
- 2 tbsp. spoons of sugar;
- half a teaspoon of salt;
- 4 eggs.
For cream:
- 1 egg;
- a glass of sugar;
- 3-4 spoons of flour;
- tablespoon of starch;
- 2 cups of milk.
Cooking
one. Sift a glass of flour into a medium bowl.
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2 Cut the butter into cubes and place them in a thick-bottomed saucepan, add milk, sugar and salt, extract or vanilla powder. In parallel with this exercise, you can turn on the oven so that it can warm up well.
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3 We put all this beauty on the fire and bring to a boil, stirring.
four. As soon as the milk boils, reduce the heat and add all the sifted flour, continuously stirring the resulting mass with a wooden spatula. We continue until the dough begins to lag behind the edges of the saucepan, now we remove from the heat and proceed to the 5th step!
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five. When the dough has cooled slightly, add the eggs, leaving one yolk to lubricate the eclairs. Beat thoroughly until a homogeneous mass is obtained. Better to do this with a mixer.
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6 The finished dough is placed in a pastry bag and form tubules, the classic pastry length is 10-12 cm.
7 Beat the remaining yolk with a pair of spoons of milk and lubricate the surface with eclerics. This will give them a golden color!
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eight. We put in the oven to bake for 30-35 minutes at 200 C.
In the meantime, eclairs are baked – prepare the cream!
By the way here 9 more options for anything!
- Custard: Pour into the bowl all the sugar, starch and add the egg. Pour half a cup of milk here and whisk well. In a separate container bring the remaining milk to a boil. Reduce the heat and, while stirring, add here the finished egg-sugar mass. Leave on fire a couple more minutes, and remove. The cream is ready!
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ten. Cool the finished eclairs, make a hole and fill up our cakes with a cream using a pastry syringe. Some simply cut the workpiece in half, and put the cream inside.
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eleven. For beauty, you can pour chocolate icing on eclairs: melt 300 g of chocolate and decorate the pastries as you please.
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Enjoy your meal!
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