Classic eclair recipe
During my multi-year practice, I have seen hundreds of different types of éclairs. With taste of kiwi, passion fruit, strawberry, etc. Someone uses cream as a filling, some – cottage cheese cream, and some does not use anything at all. The most canonical and traditional receipt is a recipe of éclairs with custard. It is this éclairs we are going to cook. Before starting the dough preparing, think about custard. With this recipe we will make a choux dough, which we will stuff with it.
Ingredients:Water — 50 g,
Milk — 50 g,
Butter — 50 g,
Flour — 75 g,
Egg — 2 or 3 pcs,
Salt — semi-pinch
1Place the milk, the butter, the water and the salt into a saucepan and bring them to the boil.
2Not removing the saucepan from heat add the flour, while stirring.
3Now, remove the saucepan from heat, add the eggs gradually (one egg after another), quickly and thoroughly stirring, as in a hot dough an egg can quickly get boiled.
4Mix the mass till it becomes smooth.
5Using a pastry bag, put the dough in strips of 10 cm onto a greased baking pan.
6Put the pan into the oven, preheated up to 200 degrees for 20 minutes. You should get hollow dough with a crispy crust.
7Put it to get cooled and then cut it alongside and fill with previously prepared custard. The top of eclairs can be coated with glaze.
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