Profiteroles and eclairs with jelly and cream

Description

A time-tested recipe of profiteroles and éclairs, made from the same dough, but different fillings. Profiteroles with orange jelly and whipped cream, eclairs with strawberry jelly and whipped cream. Come and help yourself!

Ingredients

Flour

200 g
Butter

100 g
Chicken egg

6 piece
Salt
Water

250 ml
Leavening agent

1 tsp
Cream

350 ml
Brown sugar

2 Tbsp
Vanilla
Strawberry

100 g
Gelatin

1 tsp
Brown sugar

2 Tbsp
Orange

100 g
Water

50 ml
Powdered sugar
Butter
Flour

Cooking

First, soak the gelatin for jello and put to swell for 40 minutes (see instruction on the package) In a pan pour water, put pieces of butter, salt and bring to a boil. Once the water boils, reduce the heat on a little and pour a little flour mixed with the baking powder, vimosewa constantly, until it ends. Should get a homogeneous pastry dough, extending from the walls. Fire off

Remove from heat, beat in the batter from 2 eggs and mix quickly. I churned with a mixer with attachments for heavy dough

Add remaining eggs and beat until smooth lush test

Here is should be smooth and fluffy dough

To transplant for the profiteroles half of the dough using a pastry bag and carved heads on the baking sheet, greased and floured. The size of a walnut. Bake in a preheated oven at 200 degrees for 20 minutes (focus on your oven)until tender.

Bake until the profiteroles, on the other pan, also greased and floured, to transplant the remaining pastry with smooth nozzle and pastry bag. Bake immediately after will be ready profiteroles,25 minutes.

While the cooled profiteroles and eclairs are baked is to cook the jelly. Swollen gelatin to melt-I put in the microwave for 30 seconds at a power of 750 watts. The strawberries (washed and drained )and orange (peeled from the skin, bones and films)pour the brown sugar TM"Mistral"-1 tbsp in each bowl. Beat with a blender into a puree

Melted gelatin to divide in half and pour in strawberry and orange puree. Mix well and put into the refrigerator.

To prepare profiteroles and éclairs for the filling by making incisions on the side, not to the end. Whip cream with brown sugar TM"Mistral" and vanilla to the cream. To get jelly out of the fridge

In profiteroles to put 1 tsp. of orange Jell-o-it I have only had time to cool, but not frozen, as it should be, so the jelly is easier to fill cakes.

Fill with whipped cream. The caps to cover

The eclairs put 2 tsp strawberry jelly

Fill with whipped cream. Cover with lids

Ready eclairs and profiteroles sprinkled with powdered sugar and put in refrigerator to cool

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