Confectionery from France is considered the most exquisite, and their delicate taste is perfect for any occasion. One of the most popular and world famous French desserts is eclair. Airy dough and custard melting crazy sweet tooth all over the world. In order to enjoy the eclairs, do not be sure to go to the cafe – these cakes can be easily cook at home, because they require a minimum amount ingredients and time. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Quantity: 8 eclairs V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Eclairs
- 1 tbsp. milk
- 0.25 tsp salt
- 0.25 tsp Sahara
- 110 gr. butter
- 1.25 Art. sifted baking flour (with increased gluten content 12 -14%)
- 3 large eggs, if necessary, more
- 2 egg whites
- Special equipment: syringe bag or resealable bag
Almond whipped cream
- 2 tbsp. whipping cream 33%
- 0.5 tbsp. powdered sugar
- 0.5 tsp almond extract
Chocolate glaze
- 1 tbsp. fat cream
- 250 gr chopped milk chocolate
- Roasted crushed almonds, for decoration
- Smoked sea salt
Recipes with similar ingredients: bread flour, milk chocolate, eggs, cream, milk, powdered sugar, sea salt flakes, almond extract, almonds
Recipe preparation:
- Place the grill in the middle level of the oven. Preheat oven to 190 ° C.
- Eclairs. In a non-stick stewpan over medium heat. mix milk, salt, sugar, butter and bring to boiling. Once the butter has melted, quickly add the flour and constantly stir with a wooden spoon for 3 minutes.
- Pour into the bowl of the stationary mixer, pre-setting scapular nozzle. Stir the mixture to cool it to those as long as the steam almost stops going from the test, about 1 a minute. Add eggs and proteins, mix until uniform smooth consistency. To check the consistency of the dough, swipe it with your finger or spoon. There should be a trace that slowly disappears. If the dough is too thick, add extra egg.
- Put the dough in a pastry bag or a resealable bag and cut a hole in the corner the size of a sausage. On a baking sheet with squeeze out sausage-sized tubules about 15 cm long. at a uniform distance from each other. With a wet finger, remove any protruding dough and sprinkle lightly water.
- Bake for 20 minutes until the eclairs are bloated and acquire a light golden hue. Then lower the temperature to 160 ° C and bake another 20 minutes.
- Whipped almond cream. In a stationary mixer, equipped with a whisk, whip the cream, icing sugar and almond extract until stable peaks form. Chocolate glaze. Heat the cream in a small saucepan until they are start to boil slightly. Pour the cream into a metal bowl with chocolate and beat until smooth. If in chocolate pieces still remain, glaze it a little on cook and mix until smooth.
- Cut the resulting cakes and using a syringe bag with a corner hole of 1.5 cm. squeeze the almond filling. Cover with chocolate icing, crushed roasted almonds and a couple a pinch of smoked sea salt.
