From a rich variety of desserts with custard favorite French classics remain eclairs. Decorated with chocolate with icing and served with a cup of coffee, these cakes are easily capable Become an unrivaled attribute on a Sunday morning. If you cook eclairs for the first time, it will take a little dexterity, but quick making a dessert and its royal taste will cost spent efforts and will respond with love at first sight. с друзьями: 
Time: 50 мин. Complexity: easy Quantity: 60 mini-eclairs in recipes used dimensional 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.
Ingredients for the recipe:
Eclairs
- 1 tbsp. water
- 110 gr. butter or margarine
- 1 tbsp. sifted flour
- 4 eggs
Cream
- 3 tbsp. milk
- 3/4 Art. Sahara
- 1/2 tsp salt
- 6 tbsp. l flour
- 3 eggs
- 2 tsp vanilla
Glaze
- 60 gr dark chocolate
- 2 tbsp. Sahara
- 1 tbsp. whipping cream (fat content 33%)
Recipes with similar ingredients: premium flour, chocolate bitter, eggs, milk, cream, vanillin
Recipe preparation:
- Heat the oven to 200 ° C.
- Heat water and oil to a boil. Add flour and continuously stirring, cook until the mixture is homogeneous (if the dough ready, then the lump dipped in cold water will take the form of a ball). Remove from heat and cool. Beat 4 eggs by introducing them into the dough. to one.
- Put the dough on a greased baking sheet with a teaspoon, forming small cakes. Bake in the oven for approximately 30 minutes until golden. Cool the finished eclairs.
- For cream, mix milk, sugar, salt and flour so as not to there were lumps; put on a slow fire, stirring, cook until thickening. Add 3 eggs and when the mixture becomes even thicker, remove from heat, refrigerate and add vanilla. small cuts on the side cakes. Using a cooking package with fill the eclairs with custard with a nozzle.
- For the icing, melt the chocolate, add sugar and cream. Leave, stirring constantly, over low heat, cook until the mixture will not form into a soft ball. Cool the icing and whisk until homogeneous consistency, and then decorate the finished eclairs.
