The luxurious, gentle, light, like air, with a glossy chocolate glaze and sweet custard – eclairs!
For the dough:
- Flour – 200 g
- Butter – 200 g
- Water – 200 ml
- Eggs – 4 pcs
- Salt – a pinch
For the cream:
- Milk – 500 ml
- Egg yolks – 6 pieces
- Sugar – 150 g
- Vanilla sugar – 1 tbsp
- Flour – 2 tbsp
In a saucepan, pour water, add the oil, salt. When the oil is dissolved in water, adding the sifted flour. Knead the scapula, to the dough to brew, and there was no lumps. When the dough ceases to stick to the sides of the pan, it is ready. One by one, add the eggs and knead vigorously, the protein is not curled.
Tip: for softer water can replace milk in the proportions of 1: 1. The oil can be replaced by margarine for baking.
Baking brush with butter, pour a little water to moisten with oil. Put the dough in a pastry bag. Otsadit sticks on a baking sheet 10 cm in length and moisten the top with water.
Tip: choux pastry dough can be shaped rings, tubes and small circles.
Bake for 15 minutes at 200º C and another 15 minutes at 180º C. During cooking, do not open the oven, or profiteroles are not rising. To just baked eclairs not fallen down, hold them in the oven after baking 5 minutes. The finished Eclair make holes with a knife, so that the steam to escape.
Custard. Milk bring to the boil, add the vanilla sugar, whipped egg yolks with sugar and flour. The mass was mixed well and cook until thick consistency. Ready cream is cool, add the milk. Tighten the film and put in the refrigerator
Tip: You can add the custard cocoa, nuts, raisins, orange essence.
Glaze. Chop the chocolate and melt on a steam bath.
Custard put in a pastry bag, starting eclairs, dip into the glaze.