How to cook eclairs

Eclairs, profiteroles - all this is the same name for baking dough. Already in it there is something light and airy. Since the 19th century, eclairs triumphantly marched around the world. Their cooking is overgrown with many myths. Perhaps the most important of them is that it is almost impossible to bake eclairs at home.

In order for you to succeed, you must strictly follow the technology of preparation of choux pastry. Having mastered it, you can bake not only eclairs, but also many other types of French pastries. How to cook eclairs? There are many recipes. Someone advises to use milk, someone - water. Some mistresses mix both.

Technology with different ingredients one. Liquid with oil is brought to a boil, reduce the heat, sift the flour into the pan and thoroughly knead the mass. The pan is removed from the heat and hammered into the dough one egg at a time, also kneading.

The first eclairs are better to bake on water. If you use milk, then there is a chance that they will not be baked. The dough on milk is visually darker, so it is difficult to determine readiness by color. Many may think: what is there, you can send the backed pastry back to the oven. With eclairs it's not that easy! When pulling out, they simply fall off, and it will be impossible to remove something else. This is due to the characteristics of choux pastry. Under the influence of temperature, it rises. At the same time no baking powder is added to it for such a result. Inside the cavity is formed, which is then filled with cream or filling. Raising the dough and the formation of emptiness inside the eclairs is due to water, oxygen and eggs.

Custard Eclairs

Composition:

1. Dough:
2. Water - 250 ml.
3. Flour - 150 gr.
4. Butter - 100 gr.
5. Salt, sugar - 5 gr.
6. Eggs - 4 pcs.
7. Cream:
8. Milk - 500 ml.
9. Sugar - 100 gr.
10. Corn starch - 45 gr. (can be replaced with potato)
11. Egg yolks - 90 gr. (approximately 2-3 eggs)
12. Bag of vanilla sugar

Cooking:

• Cut butter into cubes. Pour water into a saucepan, add salt, sugar, oil. Bring the mixture to a boil. The oil should dissolve. Remove the pan from the heat and add flour to it. Stir thoroughly, shatter all lumps. Put the pot on a slow fire and stir for another 5 minutes. The dough should easily roll into a bowl, and a crust should start to form at the bottom of the pan.
• Remove the container from the heat and start adding eggs one by one. After each addition, the dough should be mixed until the eggs are completely rubbed into it. The consistency of the test should not be very thick. It should drain off a little paddle for mixing.
• Place dough in a pastry bag and squeeze out on a baking tray, greased with butter. You can gently lay out a spoon. The form of eclairs is longitudinal. Place the pieces of dough in a preheated oven. The temperature will be different for different furnaces. If the oven keeps the temperature well and has the function of a convention, then it is better to bake eclairs at 180-200 degrees. Readiness is determined by color. It should be evenly golden. To check it is not necessary to open the oven door. Eclairs can fall.
• If the oven warms unevenly, you can do otherwise. Heat it to 260 degrees, place a baking tray with eclairs and turn off the oven. Wait until the temperature drops to 160 degrees. Turn on the oven and heat to 170 degrees. Bake eclairs at this temperature for about 15 minutes until golden brown.
• Eclair cream is best prepared in advance. Grind the yolks with half the sugar, add starch, a bag of vanilla sugar. Mix the milk with the remaining sugar and bring to a boil. Pour a small amount of sweetened hot milk into the yolks. The resulting mixture is added to the remaining milk and cook until thickened over low heat. Remove from heat. Beat and boil again for 2 minutes. Cool the resulting cream.
• Cut the cooled eclairs from the side and fill with cream. You can use a pastry syringe with a nozzle or spoon.

• Yoghurt cream
• Cream of condensed milk
• Whipped Cream

How to cook eclairs? For the test, you can use this basic recipe. The filling can be any, salty and sweet. A cream of whipped cream, red fish mixed with soft cheese and an egg are suitable for this baking.

There are many tricks when baking eclairs. Flour should be poured into boiling water literally in a spoon and very well knead the dough. After all the flour is poured into the pan, the dough should be boiled over low heat for 5-7 minutes. So it should be brewed.

Never feel sorry for eggs for choux pastry! The pomp of eclairs depends on them directly. Optimal use 4-5 pcs.

It is very important to achieve the correct consistency of the dough. It should be smooth and slightly glossy. When extruding through a syringe, the dough for eclairs comes out easily. Its structure is not very thick.

Strictly adhere to the temperature regime. In the oven should be wet - this also affects the raising of the dough and the formation of voids inside it. Baking tray and eclairs before baking sprinkled with water. Maintain the humidity in the oven will help the tank with water. It needs to be put on the bottom.

Eclairs: photo

Eclairs are not as difficult to bake as it seems at first glance. How to cook eclairs? You need to brew a good dough. It should be smooth, not very thick and shiny. The most important thing in the manufacture of dishes - the right baking. In the oven should be moist. Do not open the door. Only if all these features are observed, will you get magnificent aromatic eclairs.