How to cook eclairs at home?

Despite the fact that most shops offer a wide range of ready-made products from custard pastry, amateur confectioners tend to prefer home-made pastries. It is for them that we decided to collect a series of recommendations and a recipe dedicated to how to cook an eclair cake.

How to cook eclairs with protein cream at home?

Most desserts carry a simple technology and a list of ingredients, and the success of the result depends only on the ability to observe the proportions and follow the instructions. The recipe for eclairs is no exception, so if you decide to take up baking, follow the recommendations described below in detail.

Ingredients:

For the test:

• butter - 75 g;
• water 215 ml;
• flour - 125 g;
• eggs - 4 pcs.

For cream:

• egg whites - 2 pcs .;
• a pinch of citric acid ;
• granulated sugar - 115 g.

Preparation

Before you prepare the brewed dough for eclairs, pass the flour through a sieve and whisk all the eggs together. Put a saucepan on the fire with water and pieces of butter in it. When the liquid boils, pour the sieved flour through the water and knead the dough so that it easily leaves the walls. Keep the lump of the custard batter on fire with constant stirring, it should leave a thin whitish coating on the sides of the dishes. Remove the saucepan from the heat, mix the mass and start pouring the beaten eggs into the brewed dough, continuously working the mixture a mixer. When the dough becomes homogeneous, cool it and pour it into the pastry bag. With the help of a shaped nozzle, set aside the dough pieces for parchment and bake at 200 degrees 25 minutes. Stained shells for brewed cakes take out and completely cool before filling with cream.

If you do not know how to make a cream for eclairs , then nothing can be easier. Our filler for cakes will be Italian meringue, simply speaking - a custard protein cream. For him, pour room-temperature proteins into a clean and degreased vinegar bowl, then sprinkle citric acid in whisk all until firm peaks. Pour sugar 35 ml of water and put on medium heat. When the syrup reaches a temperature of 120 degrees (a test for a soft ball), start to pour it in portions into the protein mass, whilst vigorously beating the last mixer at the highest speed. Transfer the cream into a bag or syringe and fill them with hollow shells from the custard. Ready eclairs can be dipped in chocolate, and you can just sprinkle with powdered sugar.