These French air cakes were a favorite treat kings and for more than two centuries they have not lost their popularity. Delight loved ones with home eclairs who will be as tasty and beautiful as in the best pastry shops. For their preparation you need choux pastry. Him it’s not so difficult to knead as it may seem. Exactly thanks to the custard test, the eclair shell turns out to be magnificent and airy, but strong enough to fill with cream. As alternatives to custard, which is so popular in eclairs, make an equally tasty, light cream cheese cream. Cover the finished cakes with chocolate and fondant icing and serve with tea or coffee. By the way, eclairs (fr. Éclair – Lightning) were so named for their property to disappear with lightning speed with plates. So don’t miss your portion! Share with friends: 
Time: one hour. 50 minutes Difficulty: easy Amount: 15 eclairs in recipes used volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Eclairs
- 80 gr. butter
- 0.5 tsp salt
- 1 tbsp. water
- 1 tbsp. High Gluten Baking Flour 12-14 %
- 4 large eggs
- Special equipment: pastry bag with a large star nozzle and small filling nozzle
Cream
- 150 gr. softened cream cheese
- 1/4 Art. plus 1 tbsp. l sugar – sand
- Seeds 1 Vanilla Pod
- 1.5 tbsp. butter cream 33%
Chocolate glaze
- 250 gr chocolate, chopped or in granules
- 5 tbsp. l (75 gr.) Butter
- 1/4 Art. plus 1 tbsp. l corn syrup
- 2 tbsp. l cocoa powder
Fondant icing
- 3 tbsp. powdered sugar
- 1 tbsp. l corn syrup
- 1/4 Art. water
Recipes with similar ingredients: bread flour, chocolate chips (granules), cocoa, corn syrup, powdered sugar, vanilla pod, eggs, cream
Recipe preparation:
- Preheat the oven to 190 ° C.
- Choux pastry: in a large stewpan on moderately strong Bring butter, salt and water to a boil. Quickly stirring with a wooden spoon, pour the flour in three passes. Smash all lumps on the walls of the stewpan. Boil the mixture for about 2 minutes, until you get a ball of dough that will lag behind the walls stewpan.
- Transfer the dough into the bowl of the stationary mixer and leave on 5 minutes. Then whisk it at low speed to let off steam. Add 1 egg each to make the dough smooth and malleable but kept fit.
- Transfer the dough into a pastry bag with a large nozzle. Jiggle 4 tiny strokes of dough in the corners of the pan and on top cover with baking paper. Squeeze 12 Eclairs from the Bag see at a distance of 5 cm from each other.
- Bake for 20 – 25 minutes, turning the pan once another side until the eclairs become bright golden brown and dry inside. Cool.
- Cream: in a bowl of a stationary mixer with spatula nozzles whip until smooth cream cheese, sugar and vanilla seeds. Add fat cream and continue whipping until medium peaks. Transfer cream to a pastry bag with medium round nozzle.
- Chocolate icing: meanwhile in a water bath melt the chocolate. Remove from the stove and stir in the butter to it has completely melted. In a small bowl, whisk corn syrup and cocoa powder and pour, stirring in chocolate mix. Set aside, but do not put in fridge.
- Fondant icing: mix in a bowl in a water bath icing sugar, corn syrup and water. Heat and stir, Bring to a uniform consistency. Then unplug the stove and leave the fondant in a water bath. Before using it well mix with a whisk.
- Fill the eclairs with cream by inserting the pastry nozzle bag to their end or bottom. Coat chocolate eclairs and fondant icing, and lay them on a wire rack to solidify.
