Eclair cake is known to everyone since childhood. These air ducts, filled with custard, have long become familiar to us and are unlikely many thought that once they were considered a delicious dessert and served at the royal court. Widespread Eclairs received in the 19th century and do not lose their popularity to this day.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 3 час. 55 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Eclairs
- 1 tbsp. water
- 110 gr. butter
- 0.5 tsp salt
- 1.5 tsp Sahara
- 1 tbsp. premium flour
- 3 eggs and 1 extra if required
Custard
- 2 tbsp. whole milk with a fat content of 1-2%
- 0.5 vanilla pod, cut lengthwise
- 6 egg yolks
- 2/3 Art. Sahara
- 1/4 Art. corn starch
- 1 tbsp. l cold butter
Egg coating
- 1 egg
- 1.5 tsp water
Chocolate ganache
- 0.5 tbsp. butter cream 33%
- 110 gr. semisweet chocolate, coarsely chopped
Recipes with similar ingredients: premium flour, chocolate semisweet, vanilla pod, eggs, milk, cream, starch
Recipe preparation:
- Custard for filling: in a medium-sized saucepan heat milk and vanilla, let it simmer over medium heat. Right away turn off the heat and set aside to insist. In a bowl beat the egg yolks with sugar until they are light and by air. Add corn starch and whisk vigorously until all the lumps will not disappear. Stir 1/4 tbsp. hot milk mixture to mass uniformity.
- Stir in the rest of the hot milk mixture, reserve another pan. Strain the resulting mixture through strainer back into the pan. Cook on moderate high heat all the time. stirring with a whisk until it thickens and starts slowly boil. Remove from heat and stir in butter. Give cool slightly.
- Cover with cling film slightly pressing it to the surface, to prevent film formation. Cool at least in within 2 hours or until delivery. Custard can cook one day in advance. Keep refrigerated until serving 1 hour left.
- Preheat the oven to 220 ° C. Cover the pan with parchment for baking.
- Choux pastry for eclairs: in a large saucepan on Bring water, butter, salt and sugar to medium-high heat. to boiling boil. When it boils, immediately remove the pan with fire. While stirring with a wooden spoon, pour all the flour at a time and vigorously mix for about 30-60 seconds. Until the flour intervenes. Return to the stove and cook, stirring, for 30 seconds. Scrape the mixture into a cup mixer with mounted spatula (or use manual mixer). Mix at medium speed.
- Without turning off the mixer, add 3 eggs, 1 egg at a time. Stop mixing after each addition so that clean the walls of the bowl. Mix until the dough is smooth and glossy, and the eggs do not completely interfere. The dough should be thick but slowly and constantly drain the mixer when you pick it up over the bowl. If the dough sticks to the nozzles, add the remaining 1 egg and mix until smooth.
- Using a smooth-tip pastry bag, squeeze thick long dough rolls on a prepared baking sheet (about the size of a huge hot dog), leaving between them 5 cm empty space. It should turn out 8-10 strips.
- Egg coating: in a cup, beat the egg with water. Grease the surface of each eclair is egg greased. Smooth with your fingers any unevenness remaining on the surface of the test.
- Bake for 15 minutes, then reduce heat to 190 ° C and bake until they rise and get light golden brown, another 25 min. Try not to open the oven door too often during baking. Give cool on a baking sheet.
- Put on the index finger the middle baking dish and use it to make a hole at the end of each eclair (or just use your finger). With help pastry bag with the usual medium nozzle, carefully fill custard eclairs, use enough to to fill only the insides (do not clog them completely).
- Chocolate icing: in a small saucepan over medium heat bring the cream to a boil. Turn off the fire immediately. Put chocolate in a medium-sized cup. Pour hot cream on chocolate and whisk until chocolate melts and the mass becomes homogeneous. Set aside and keep warm. Glaze can be done in advance in 48 hours. Cover and store in refrigerate before use and microwave or above hot water before use.
- Dip the top of each eclair in warm chocolate icing: and put on a baking sheet. Leave without covering for at least 1 hour, to freeze the icing. Serve chilled.
