Description
Personally, I have in Association eclairs is something small and very sweet, so I decided to revolt and make a huge eclairs and sour. Stand on Your court my humble recipe.
Ingredients
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Milk
200 ml
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Flour
300 g
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Brown sugar
200 g
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Chicken egg
3 piece
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Butter
50 g
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Raspberry
300 g
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Agar-agar
1 pack
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Mascarpone
200 g
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Cream
150 g
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White chocolate
100 g
Cooking
First, boil some raspberry syrup. Raspberries covered with sugar-to taste ( we like sour, so 2 tbsp of sugar) and pour 1/2 glass of water. Cook on a medium heat for 15 minutes
Ready syrup strain through a sieve.
Agar-agar, stir in cold water and pour into the syrup. Boil over low heat until rastvoreniya 5-7 minutes
Pour into mold, cool in the refrigerator until it forms a marmalade
Brewed the dough for eclairs: 200 ml milk warm, add 50 g of butter, bring to a boil. Enter the flour, stirring constantly, cook over low heat until a homogeneous mass
The dough to cool and enter the eggs, beating well with mixer
The dough should be homogenous and viscous
Lay the choux buns on a hot pan
Bake for 20-25 minutes until Golden brown. Eclairs is expected to grow three times. Cool the finished eclairs preferably in the oven, when she opened the door, so as not settled.
For the choux pastry I used brown sugar Mistral with caramel flavor.
Mascarpone cream: beat with a mixer mascarpone cheese with whipped cream and brown sugar to a thick cream
The cooled éclairs, cut, fill with mascarpone cream
Of raspberry marmalade cut portion laps
Marmalade spread in the middle of the éclair and fill the cream on top.
To close the Eclair
Pink frosting: a white chocolate melt on a slow fire with the addition of the 2st. tablespoons of milk and 1 hour. a tablespoon of butter, add a few drops of raspberry syrup for color.
Decorate the eclairs with pink fondant and white chocolate chips
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