How to cook eclairs?

Fans of various home baking this article just like it, because in it we will tell you how to cook an eclair cake.

How to cook eclairs - a recipe?

Ingredients:

For the test:

For cream:

Preparation

So, let's start by telling you how to prepare a custard batter for eclairs. Milk is connected with water, sprinkled with sugar and a pinch of salt. We put the butter and on a small fire bring the mixture to a boil. After this, immediately sprinkle the flour and immediately mix it with a mixer to make the dough softer. The process of whipping continues for 2-3 minutes. While we are doing all these manipulations, the pan with the dough should stand on the stove. The fire is at the same time exposed to the smallest. After the dough begins to lag behind the stenochek, the fire is turned off, we shift the dough into a deep bowl and one by one we start adding eggs. At the same time, driving one egg, whisk until it is fully connected to the dough. Only after that, drive the next egg. Ready-made dough should not drip from the corolla, it comes out pretty thick. After that, we spread it into the confectionery syringe and start forming eclairs. We cover the baking tray with parchment paper and squeeze out a test in the idea of ​​bundles about 6 cm long and 2 cm wide. The billets should be placed at least 5 cm apart from each other - they will increase well during baking. If you do not have a confectionery syringe at hand, you can use a plastic bag instead, but it must be tight. Enough to cut the tip in it and squeeze out the dough. The eclairs are baked for 20 minutes at 200 degrees. Then reduce the temperature to about 160 degrees and dry our products for another 15 minutes. After that, we already lay them on the grate and cool them.

Next, let's talk about how to prepare a cream for eclairs . In a saucepan pour in milk, pour half of sugar and vanilla sugar, mix and bring the mass to a boil. Remove the mass from the fire and let it brew for about 20 minutes. In the bowl, pour in the flour, the remaining sugar and mix. We drive in the eggs and mix the whisk to homogeneity. Milk again bring to a boil. Approximately 1/3 of the milk is poured into the egg mass and mixed intensively, then, without stopping stirring, pour the rest of the milk. The resulting mixture is placed in a saucepan, put on a weak fire and heated. All this time, the process of mixing does not stop. During the heating process, the cream begins to thicken. Once this happens, it can be removed from the fire. We put a softened creamy oil in it and mix it. We start eclairs with a prepared cream.