butter – 100g
water – 1 tbsp
flour – 1 1/2 Article
Eggs – 2 pcs (I am thinking three, but there were many)
salt – 1/2 tsp
For the custard
Milk – 1 3/4 Article
Eggs – 2 pcs
sugar – 1 tbsp
flour – 2 tbsp
butter – 2 tsp
vanilla sugar – 1 tsp
For the glaze
Milk – 5 tbsp
Powdered sugar – 150 gr.
Bitter chocolate – 100g.
Butter – 40 g.
Vanilla sugar – 1 tsp
First, prepare the dough.
In a saucepan pour the water, put butter and salt. Bring to a boil, remove from heat and very active mixing, slowly add the flour.
Continue kneading until then, until the mixture becomes thick and oily, and it will be easy to keep up with the walls of the pan.
We smear the dough on the pan and give to cool for five minutes, then break the eggs, take tolkushkoy and carefully grind the dough with eggs. I tried pereterat shovel, but it turns out a lot of oily clumps, which are constantly running away.
Grease a baking sheet with butter or margarine. I just put a baking paper. Getting to spread batter. This is done cooking bag or syringe, but neither one nor the other I did not have, so I laid out a tablespoon. When laying need to remember that the dough rise when baked twice, so future eclairs should be laid with some indented.
Preheat oven to 200 degrees and put the pan back to the eclairs. Bake be the first 20 minutes at 200 degrees, for this time eclairs increase in size, lightly browned and begin to smell awesome. Then reduce the heat to 150 degrees and dry them have our eclairs 30 minutes. After this time, turn off the oven, open the eclairs and give a little rest, then take them out of the oven and leave to cool.
Now prepare the cream.
I depart. I do quite a bit of flour, first browned in the pan, so that there was a light cream nutty flavor. This can not do, but believe me, so much tastier;)
We will need two pots.
First pour the flour and break the eggs. Stir until smooth, all lumps are ruthlessly destroyed.
The second pour milk and pour sugar. Cook stirring, until boiling.
Boiling sweet milk in a thin stream pour in egg-flour mixture, mixing is very intense.
Then put the pan back on medium heat and, stirring constantly, otherwise it will burn the liquid evaporated. I am very comfortable interfere wooden spatula as it is flat and allows knead well from the bottom. Cream, it’s not funny sounds, should be the consistency of cream))
Turn off the flame, add the butter and vanilla sugar and mix thoroughly.
Then, the cream should be sharply cool. You can chop the ice in a bowl and put to our pot, and it is possible as I did: plugged drain hole in the sink and let cold water, then lowered to the pan and, stirring constantly cooled.
It is time to stuff ekler.
Take eclair, cut side and culinary syringe or a bag, pour the cream inside. I did it just a tablespoon.
To do so with all eklerchikami and set aside until it aside.
We need icing, so then let it cook.
In a saucepan put water bath in chocolate and break it we place the butter.
All this melt the economy. Then add the powdered sugar, vanilla sugar and milk.
All mix thoroughly and leave for 10 minutes to Uvarov slightly thickened and then slightly cooled, but not much.
Take a cooking brush, Macao icing and spread it on top of our eclairs.
Once all coated with the glaze eclairs, they should be for 10 minutes in the refrigerator.