Description
Very soft, tender cakes with a strawberry taste of summer! She is very fond of choux pastry. As for the eclairs... they taste determines the filling, and I often experiment
Ingredients
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Flour
200 g
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Water
200 g
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Salt
0.25 tsp
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Butter
120 g
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Chicken egg
4 piece
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Sugar
100 g
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Water
0.25 cup
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Egg white
2 piece
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Citric acid
0.1 g
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Vanilla
0.5 g
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Strawberry
100 g
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Powdered sugar
30 g
Cooking
Salt, water, butter mix, bring to a boil, brew the flour, a little cool and enter the eggs, whisk
For éclairs, use a pastry bag and nozzle, otkryvaem length 12 cm.
bake at 220*C -15 min, 190*S-15min
Usually an incision is made on the side, with one hand. I cut the tops completely
From water and sugar boil the syrup to sample at the "soft ball". How is it determined? There are 2 ways. First: just use a kitchen thermometer. When it will show 110°C, the syrup is ready. The second way: put a on the plate a drop of syrup, pick it with your finger. If the droplet stretches like a thread, syrup is ready.
Beat the whites until resistant foam. The consistency should be such that at the end of whipping if you turn the bowl, the protein mass will remain inside.
Pour the hot syrup into the whites in small mixer speed. Then add lemon juice and continue to beat at normal speed for about 10 minutes.
The volume of the cream will increase significantly, it will become even more dense. In the end, add in cream and vanilla. When you add the syrup into the whites, try not to pour on the whisks of the mixer, otherwise all the syrup will be spread across the walls of the cookware and instantly thickens.
Otkryvaem cream on the bottom part of the éclair
In the middle put the strawberries
Cover the other half of the Eclair sprinkle with powdered sugar
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