Description
Enthusiastically watching a cooking show Master chef! So, there on one of the test participants prepared a masterpiece cake delicate cream puffs, glazed with a crunchy caramel. And in the next issue of the chef sharing his secrets of making the perfect choux pastry. I stand it on your court!
Ingredients
-
Milk
130 ml
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Water
100 ml
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Sugar
1 Tbsp
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Butter
75 g
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Flour
130 g
-
Chicken egg
4 piece
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Cream
500 ml
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Flour
0.75 cup
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Butter
30 g
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Brown sugar
0.75 cup
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Vanilla sugar
0.5 tsp
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Yolk egg
2 piece
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Lemon peel
1 piece
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Dark chocolate
100 g
Cooking
In a bowl mix sifted flour and sugar. Butter cut into cubes
In a saucepan boil milk, water, butter. Fold in flour, mixed with sugar. Mix the dough until then, until it stops sticking to the sides of the pan. Remove the pan from the heat.
Continuing to interfere, add 2 eggs. Mix until a homogeneous mass. Then the remaining 2 eggs.
Knead a smooth dough.
Preheat the oven to 200 degrees. The pan dimmed with baking paper. Otkryvaem eclairs of the small size of the confectionery syringe at a small distance from each other.
Remove the éclairs in the preheated oven for 10-15 minutes. Then lower the temperature to 180 degrees and bake for another 15-20 minutes. Here such I turned alertsite.
Prepare the cream. Remove the zest from one lemon.
In a saucepan mix cream, butter. Add the sifted flour, sugar, vanilla sugar. Put on the heat, stirring occasionally, bring mixture to a boil.
The cream will become liquid, and then starts to thicken. Add the lemon zest.
Mixing, remove from heat. That's the kind of consistency that will be the cream.
In the slightly cooled cream add the yolks and mix thoroughly. Our cream is ready.
Fill the éclairs with cream. I did it with a confectionery syringe with a pointed nozzle.
Melt chocolate in the microwave,
And decorate a mini eclairs how to allow imagination!
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