Description
Of course, you can think again 100500 recipe of eclairs, but have looked through all the recipes Eclairs on the website I did not find this. It is unique in the baking process. Thanks to him, you always get amazing eclairs. Products of course the standard, but this process of cooking is not. Checked personally many times. The recipe for this at the time, shared with me friend Irina for what. Filling for eclairs can be different: sweet, and not. Okay, enough words, let's get to the recipe and cooking secrets.
Ingredients
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Water
300 ml
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Butter
60 g
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Flour
125 g
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Chicken egg
4 piece
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Salt
0.5 tsp
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Sugar
1 tsp
Cooking
Prepare food immediately, so everything is at hand.
Water, sugar, salt and butter mix and pour into a saucepan with a thick bottom. Put on fire and bring to a boil (butter should fully melt). Diminish and for the 1st time you add all the flour. Quickly stir for 1 min and remove from heat. Allow to cool to room temperature. The dough consistency will be sticky - this is normal.
Once the dough has cooled, type 1 eggs (important! enter it in 1 piece) and carefully parasivam. When adding the eggs the dough will first present the weight of individual pieces.
Thoroughly knead the dough with a spatula until smooth. The dough will be slightly thicker than for pancakes.
So, the most important in this recipe. The process of baking. Secret 1 - protiven lubricated with oil, douse with cold water and rapidly shake the pan. Oil on the surface will remain water droplets, which will provide additional steam and help the bread rise. Otkryvaem the dough on a baking sheet with a spoon, dipping it in cold water or culinary syringe (this time I did the dessert spoon). Leave between eclectically at least 2 cm of free space.
Secret 2 - the oven is included at the stage of preparation of dough, it should be heated to 200 degrees. Put the pan on the top shelf and bake for 20 mins Then added (Yes! it add and not diminish) to 220 and hold for another 15 min. Important: the oven do not open! Take out from the oven, a toothpick, make a few punctures on the side to release steam and let cool on wire rack or on paper towels. These are the beauties you have in the end.
When the eclairs have cooled completely, make cuts with a knife or using a cooking syringe and stuffed with any cream. The filling can be sweet, such as pate, then we will have a snack and not dessert. This time I had regular cream of condensed milk and butter.
Allow to stand to soak up the filling and you can invite to the table.
Bon appetit.
PS I note from myself - in this process of baking the eclairs I have always obtained - in a lot of air, and the top - thin crust. See razrezik. Now earlier it was done by the same recipe.
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