Description
Eclairs - is the taste of childhood, I propose to recall this tasty treat! This is my 200th recipe, come on seagulls!
Ingredients
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Brown sugar
0.75 cup
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Flour
150 g
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Water
290 ml
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Butter
400 g
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Chicken egg
6 piece
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Salt
-
Cream
300 ml
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Yolk egg
4 piece
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Vanilla sugar
2 tsp
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Sugar
130 g
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Glucose
50 g
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Cocoa powder
40 g
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Gelatin
6 g
Cooking
To prepare the choux pastry, mix water with sugar, salt and diced butter, bring to a boil.
The mixture remove from heat and pour all the sifted flour. Stir thoroughly, leaving no dry flour patches. The dough should be this consistency:
Then return the bowl with the dough on low fire, to dry a few minutes. The dough should be rolled in a ball, and at the bottom to form a small dried crust. In this case, the dough will absorb more eggs and it would be better to climb.
For the choux pastry eggs, whisk to mix until smooth and strain through a sieve.
Hot dough to shift in the bowl of a mixer, little by little add the portions of the eggs into the hot dough, vimosewa the dough until smooth, and then add the next batch of eggs. The finished dough should be completely smooth and shiny.
Put the eclairs using a pastry syringe on a baking tray lined with baking paper or silicone Mat. Eclairs brush with beaten until smooth with a pinch of salt and the strained egg. The oven is heated to 230 C, place the pan, after 5 minutes reduce the temperature to 180 C, bake until Golden brown. The oven do not open! Eclairs better perepechi than they will be moist inside!!!
To prepare the cream I use the fine sugar from the Mistral. (if using regular sugar it the number should slightly increase)
100 ml cream, mix with sugar, yolks and vanilla sugar until smooth. 100 ml cream bring to a boil in a saucepan with a thick bottom, gently introduce the above prepared mixture into the boiling cream, stirring constantly, bring to a boil. Remove from heat, cool.
Softened butter lightly beat. In chilled cream add one spoon of butter, continuing whipping. The cooled eclairs filled with a cream using a pastry bag, making the puncture.
Gelatin to soak in cold water. Cook until sugar syrup samples soft ball. In parallel, slowly heat the cream with glucose, add the syrup to the warmed cream, add the cocoa with constant stirring and bring to boil. To enter into the hot glaze pre-cooked gelatin, stir, strain. Warm glaze to cover the eclairs.
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