Eclairs cooked at home, are especially delicate and incredibly tasty. Following simple recommendations, you can make such a dessert. And our recipes will help you in this and reveal the secrets of the custard batter for eclairs. After all, the most important thing is to bake a foundation that you can fill with any cream for your taste.
How to cook the dough for eclairs in the home?
Ingredients:
- wheat flour - 160 g;
- fresh chicken eggs - 3-4 pieces;
- water filtered - 200 ml;
- butter - 100 g;
- salt - pinch.
Preparation
Filtered water is heated to a boil, throw a pinch of salt and butter and mix until it is completely melted. We add the sifted flour and continuously intensively mix. We keep the brewed dough on minimal heat, until it begins to stick out from the walls of the dishes. Then turn off the plate and let the mass cool down a little. Now drive in turn eggs and mix to homogeneity.
We lace the baking sheet with foil or parchment and put a little spoonful of dough at a sufficient distance from each other, as the products are doubled during baking.
Determine the pan in a preheated oven to 200 degrees and hold for twenty minutes. Then reduce the temperature to 180 degrees and bake until golden brown. On readiness we give the eclairs to stand in the oven for another twenty minutes, opening it gently, releasing the steam and thereby lowering the temperature so that the products do not burn out. This simple trick when baking is necessary to ensure that the eclairs do not fall and remain airy.
After cooling, the base for eclairs is ready and you can start filling with your favorite cream.
Brewed dough for eclairs - recipe according to GOST
Ingredients:
- wheat flour - 200 g;
- fresh chicken eggs - 5-6 pieces;
- water filtered - 180 g;
- salt - pinch.
Preparation
In a saucepan, pour filtered water, throw a pinch of salt and butter and warm it to a boil. If the water boils, and the butter is completely melted, pour the sifted flour and intensively continuously interfere. Should get a commissary test. Remove the container from the fire and
Now the most important moment when preparing a test according to GOST. We need 300 grams of eggs without shell, it's about 5-6 pieces, depending on the size. We shake them with a whisk to homogeneity, gradually pour into the dough and grate good.
Ready dough with a culinary sack or syringe squeezed on a baking sheet and put in preheated to 210 oven for ten minutes. Then the temperature is reduced to 180 degrees and we maintain another 25-30 minutes or until the color is red.
Ready-made for eclairs let cool, and fill it with cream.