Eclairs with pistachio cream

Description

The dough for the eclairs I was making according to GOST, it is a bit thicker and it will have to work hard when kneading. I want to note that before the eclairs I sometimes stick to the parchment for this recipe they perfectly slid off the pan. Start cooking?

Ingredients

Flour

196 g
Water

176 g
Butter

100 g
Salt

0.5 tsp
Chicken egg

6 piece
Butter

80 g
Sugar

80 g
Flour

90 g
Milk

150 ml
Yolk egg

2 piece
Corn starch

1.5 Tbsp
Sugar

25 g
Pistachios

40 g
Butter

40 g
Egg white

2 piece
Sugar

65 g
Water

19 g

Cooking

First make craquelure. On a clean dry surface to pour the slide flour, sugar and butter cut into pieces. Grind everything into crumbs.

Make dough, then skatiem it into a ball, wrap in plastic wrap. Then remove in the freezer for 15 minutes.

Then we get krakelyurnogo the dough and roll it into a thin layer about 1 mm between two sheets of parchment. Again, remove in the freezer for 15 minutes. Then we get and put it in the fridge.

While craquelure forget, as you need to prepare choux pastry. To do this in a saucepan pour water, put salt and sliced butter. Put on fire and bring to a boil, the butter should melt. Now add all the flour at once and quickly stir with a wooden spatula until it forms a ball, dough should be well away from walls. Dry the dough on the heat for another 1-2 minutes and remove from heat. Let cool to about 60 degrees.

In the cooled dough we introduce one by one all the eggs, each time well vymeshivaem the dough, to avoid lumps. The dough will be sticky, being with him will work using a pastry bag.

When your dough, using a pastry bag, put on a baking sheet covered with parchment small sticks, leave between them a free space of about 3 cm

Now we'll get our crack, and cut strips the size of a stick of dough and cover them in our future éclair. Bake the eclairs in a preheated 200 gr oven for about 25-30 minutes. The oven during baking, the first 15-20 minutes do not open, otherwise the popovers will fall. In the end krakelyurnogo crust nice "hug" Eclair. So bake the eclairs until all of the dough.

Now is the time cream. In a saucepan, shall pound the yolks with sugar and starch.

Fill with milk and put on fire. Stirring constantly, cook the cream until thick. Remove from heat and add ground in blender or coffee grinder for the pistachios. Mix well. Add the oil, stir and let the cream cool down, stirring occasionally as to form a film.

Italian meringue. Cook the syrup. To do this in a saucepan mix sugar and water, bring to boil and boil for 1 minute, to form large bubbles. While the syrup cooks to whip proteins in a magnificent mass to loose peaks. Pour a thin stream of syrup into the whites still whisking with a mixer. Should get a smooth shiny mass.

Add the meringue to the cooled pistachio cream and mix well.

Fill cooled cream eclairs using a pastry bag. You can bring to the table. Enjoy your tea!

Comments and reviews

Leave a comment or a recipe review