Description
Eclairs and custard is probably my passion. I'm constantly baking and experimenting with different creams. This time I made eclairs with coffee custard, hazelnuts and icing from Dr. Oetker". Help yourself!
Ingredients
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Water
120 ml
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Milk
130 ml
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Flour
150 g
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Butter
130 g
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Salt
1 pinch
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Vanilla sugar
1 tsp
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Chicken egg
220 g
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Milk
250 ml
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Chicken egg
1 piece
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Corn starch
1 Tbsp
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Sugar
80 g
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Instant coffee
1 Tbsp
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Butter
120 g
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Powdered sugar
40 g
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Glaze
1 pack
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Hazelnuts
Cooking
To start the dessert making need test. To do this in a bowl pour the water, milk, a little salt and put cut into pieces butter.
Add the vanilla sugar and put the pot with contents on the stove. Bring to a boil. Pour all flour at once and quickly start to interfere. Correct the dough begins to gather into a ball eyes. To dry the dough on the stove, occasionally turning it with a spatula. It will take a couple of minutes. Remove the dough from heat and let it cool slightly.
One by one add the eggs, each time well vymeshivaem dough. The photo is still not quite finished dough. As a result, it should be not too thick, but not runny. It should slowly subside with blade tape, but not to lose shape.
Prepare pastry bags with nozzles and fill their test. To isolate ring or éclairs on the baking tray lined with parchment paper. Preheat the oven to 250 degrees, put it in a billet and off the heat for 10-15 minutes. Once the oven temperature reaches 150-160 degrees, re-insert the heat to 180 degrees and pester eclairs. This method allows you to bake the correct blanks. During baking it is not recommended to open the oven, otherwise the workpiece will settle and will not rise.
For the cream: In a saucepan beat the egg with sugar, vanilla sugar and starch.
Pour in the milk and stir. Add the instant coffee and put the pot on the fire. Stirring constantly, cook the cream. Once it thickens remove it from heat. It is important to prevent burning of the cream. Ready cream to close the film in contact and let cool.
Ready cream to close the film in contact and let cool.
Beat butter with powdered sugar. Add the cooled cream and beat well until smooth. Remove the cold for 15-20 minutes.
Eklerni of the workpiece to be cut horizontally in half. Fill the bottom part with cream, sprinkle with nuts and cover the top.
To prepare the frosting, as indicated on the package and apply it on the eclairs and choux ring. Allow to solidify.
Before serving the cakes stored in the refrigerator. Bon appetit!
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