Ekleri or zavarnі tіstechka іz custard deservedly occupies a day's place in the notes of the confectioners of the world. A perfect dessert for your chanuvalniks - don't forget the taste of eclair. Those same charіvne podednannya lower cream with a crispy taste.
Did you want éclairs on your table? Bake them today before tea!
Zavarnі tіstechka is widely known, that bagatma is already loved. It is easy to prepare brewed sourdough at home, choose cream for squash according to your taste, as a rule, brewed variant is vinaigretted.
Tsikavo, that the recipe for custard dough is suitable for preparing not only dough, but also various snacks. Blanks can be reminiscent of various gastronomic fillings. Try to prepare such pasta, delight your loved ones with delicious desserts and snacks.
When decorating custard éclairs, there is freedom - different types of chocolate and white icing, peas, syrups, berries, sugar powder and cocoa. Show off your fantasy!
Obov'yazkovoy umovoy vypіkannya eklerіv є povniy "calm" at the hour of vypikannya - oven doors vіdchinyat categorically not possible.
Brewed up can be very miraculous power - zbіlshuvatisya in 2-3 times, at the same time it is empty in the middle for cream. Do not care about this process, allowing the testers to do well and close their result at the required temperature, watching the workpieces for the necessary hour at the oven.
When filled, the eclairs are peeled with a confectionery syringe with a pointed nozzle. Eclairs are round shaped to the side after 1-2 punctures, or through the bottom, or through the upper part - the "crown". For a long-form éclair, it’s better to pour it through a sprat by piercing it in a row, so you can simply cut the eclair into two halves and fill it with cream for an additional teaspoon.
Get ready for a classic recipe
Classical éclairs on your table, without a hitch, to embellish whether it’s sacred, and also take your family for a cup of tea, that pink reception room. Frequent your loved ones with savory homemade wine!
You need for the test:
- 150 g boar wheat
- 100 g Vershkove butter
- 4 things. egg
- 250 ml water
- 1 tsp zukor
- 0.5 tsp strength
For custard:
- 650 ml milk
- 2 pcs. egg
- 250 g zukor - pisok
- 1 g vanillin
- 160 g boar wheat
- 50 g Vershkove butter
For glaze:
- 1 st. l. lemon juice
- 1 st. l. water
- Tsukrova powder - for a quantity
Cooking method:
Preparing éclairs with a lot of cream, then we’ll cool it down
At the saucepan pour 150 ml of milk, add | add | a couple of eggs
Add more prosіyane borosno, vanіlіn, good rozmіsha masu vіnochkom
Milk that has run out, bring to a boil
With a thin shot, pour hot milk into the bag with a bowl, stirring intensively, so that the eggs do not burn.
Put the stewpan on a small fire, cook sumish, stirring, 12-15 khvilin
Vіn guilty zagusnut - zatrimuvatsya on vіnochku abo povіlno stіkat z nygo
Give masi trohi cool, add | add | rozm'yakshene vershkov oil|mastilo|
Sprinkle the top of the cream with grub, so that the wine is not covered with a pick, cool it down
Prepare dough for dough
For the dough, pour water into the pan, add strength, zukor, and topsoil.
Bring the sumish to a boil, cook for about 3-4 chills.
Vsipati prepared borosno, what you ask, stir it up with a spatula, until it is no longer visible from the walls of the pan, take it out of the fire
After reaching the test, add one egg at a time, after skin goodness, beat sumish
Quite for eclairs may have a creamy consistency
Put it in a culinary bowl with a nozzle "zirochka", lay yogo on a sheet, lay parchment at the sprat of the husband of the same dozhini
Between blanks, it is necessary to cover the gaps of 3-4 cm, the shards of stink during boiling are greatly increased in the case.
Heat the oven up to 200 degrees and boil the test for 10 minutes, then lower the temperature to 180 degrees - cook the eclair until ready for 30-35 minutes.
Cool the bazhano dry in the open air, otherwise, in the face of a sharp temperature drop, the stench can become flat
If the tіstechka becomes cold again, on the days of growth are small, open it for the help of a confectionery bear with a thin nozzle, fill them with custard
To prepare the glaze, boil water and lemon juice, step by step add the sugar powder in small portions to the desired consistency and color.
Delicious eclairs for a classic recipe with custard can be served before tea or cavi
Savory!
Delicious eclairs with custard lemon cream
Obov'yazkovo prepare miraculous eclairs with custard lemon cream. The lower that fragrant pastry with lemon relish is suitable for everyone without blame. Ah, yakі appetizing, povіtryanі, scho to sink at the mouth ...
Feel free to take note of the recipe! You will see the best recipe for a simple recipe!
You will need for custard dough:
- 125 ml milk
- 125 ml water
- 150 g boar wheat
- 100 g Vershkove butter
- 1 tsp sіl (without weights)
- 4 things. egg
For the Lemon Custard:
- 250 ml milk
- 125 ml fresh lemon juice (sik from 2 lemons)
- zest of 1 lemon
- 100 g zukor-pisok
- 2 pcs. egg C1
- 60 g boar wheat
- 90 g Vershkove butter
- 1 pc. strength
- vanilla
For embellishment:
- tsukrova powder
Cooking method:
Pour milk, water, butter into a saucepan, put it on the fire and heat it up, do not dry the oil
Potim zbіshiti fire - quickly boil olіyno-milk sumіsh
Boroshno that strength vsipati in boiling mass, mix that fire from the fire for 15 khvilin
Let's turn it anew to the fire and brew it up, the docks won't make a mess, the dishes will stick out like the walls
Take it out s | iz | fire, cool, 5-7 chills | minutes |
Tisto can become plastic, soft and glossy
At the process of vipikannya, we wish to be kind
Vip_kati in rosemary up to 200 ° C oven with a stretch of 25-30 strands to a ruddy color.
It is categorically impossible to open the oven until the end of the baking time of the eclairs - you will bring the future tests to the height!
Cool the blanks on the solution
Pour milk, lemon juice, lemon zest into a saucepan, add | add | egg and beat lightly
Add tsukor, vanilla, mix, put the sum on a small fire
Vsipati borosno, strong
Shvidko mix with a wine glass, continuing to heat up the sum, constantly stirring
If the sumish is aggravated, take it out of the fire
Cool the cream of the troch, add top oil | butter |, mix well
Clean up yoga for 30 minutes in the cold
Put the cream at the culinary syringe with a nozzle, fill the eclairs, making a small incision on the side
Before serving, sip with tsukrovy powder
Savory!
Ekleri with custard cream topped with chocolate icing
To marvel, such clerks are simply a vitver of mysticism, and for relish - more for all kinds of praise. We try to cook for a reportable cover recipe, and the result is to change all your points. Away to you vipіchki!
Glossy glaze, which is not easy to prepare, even to embellish it with a tistechka - blissful and savory, it is filled with soft and elastic.
We choose the top oil for the cream with a special grip. It can be buti akіsnim and fresh, not less than 82% fat.
You will need for custard dough (11 pieces x 12 cm):
- 80 g borosto wheat
- 40 g vershkov butter
- 40 ml water
- 40 ml milk
- 2 pcs. chicken egg (С1)
- 1 pc. strength
For cream:
- 140 g vershkov butter (82%)
- 90 g zukor
- 70 l milk
- 1 PC. egg yolk
- 4 g tsukor vanilla tsukor
For chocolate glaze:
- 4 tbsp. l. tsukor pіsok
- 2 tbsp. l. sour cream
- 3 art. l. cocoa
- 60 g Vershkove butter
- 1 tsp gelatin
- 30 ml water
Cooking method:
In a metal saucepan we pour milk and water
We add top oil, a pinch of salt, put it on the fire, bring sumish to a boil.
With one hand, everything hangs bobo, at once it is mixed
Lower the temperature, brew close to 5 chills
Take it out of the fire, transfer it to a deep, firm dish, let the dough cool 5-7 chills.
Crack eggs into a bowl, beat them with a whisk and a mixer
Giblets add eggs, good delivery of them at the dough
I’ll come with a portion of beaten eggs, it’s more than enough after that, as before, I’ve got it from the test
In the end, beat it with a spatula close to 5 strands - ready to fall off the shoulder blades, be smooth and glossy
We transfer dough into a pastry bag with a size of 1-1.5 cm
Smear the leaf with a small amount of butter, spread it with penzlik, clean up the zayve
Apply flour "rozmіtka" for an additional line, rolyachi paths of 12-13 cm
We put it on the sheet with even sticks, focusing on the “marking”, covering between blanks of 8-10 cm
Any unevenness and defects along the edges can be stuck with a finger, soaked in water
We put the deco from the blanks into the oven to 200 degrees for 15 chills, then changing the temperature to 180 degrees, brewing 20 more chills.
Otzhe, our blanks are ready, we put them on the battlefield until the final achievement
We prepare a top cream - we beat the zhovtok, we add milk to the new one
Strain sumish in a saucepan
Add zukor and vanilla zukor to sumishi
Put the saucepan on the stove on a medium fire, bring to a boil, cook for about 5 chills
Take the syrup out of the fire, pour the yogo into a bowl, let it cool down to room temperature
syrup
Butter, softened at room temperature, beaten with a mixer at medium crispness, about 5-6 strands to a white color
Vershkov butter and custard masa due to wine but about the same temperature - the key to the success of the cream
Ready cream is placed in a pastry bag, behind an additional nozzle with a spout, reminiscent of a leather eclair, opening sprats on the side in one row
Ready testka we'll take it in the cold
Now let's get down to preparing the glaze - we mix the gelatin with water, we get it to swell
In a stew pan, melt rosemary butter
Take yoga out of the fire, add sour cream, zucor and cocoa to it, mix with a spatula
Turn on the fire - bring to a boil, take it out of the fire
Add gelatin
Soak the skin eclair in it, give the stacks of zayvoї glaze
Viklasti ekleri on the grate, so that the glaze has accumulated
Savory!
Bottom éclairs with custard and half a day
Perhaps another culinary masterpiece is in your hands. Such a cute little night with a midnight in the middle of the building in a right way to greet your guests, that kindness to the right crowd. Let's try to cook! Success!
You need for the test:
- 250 ml water
- 180 g boar wheat
- 100 g Vershkove butter
- 0.5 tsp kitchen strength
- 1 tsp tsukor pіsok
- 4 things. chicken egg
For cream:
- 400 g sir
- 50 g Vershkove butter
- 100 g zukor
- 2 pcs. egg yolk
- 1 g vanillin
- 150 ml fat tops
For filling:
- half moon (without fruit)
Cooking method:
I boil water, add oil, strong ta tsukor
Axis so repeat the buns we take away from the result
Sire, zhovtki and zukor at the processor’s zmіshuєmo so that there were no grains
If you don’t have a blender, you can rub the cheese through a sieve and mix with other ingredients until completely homogeneous
Add vershkov oil|mastilo| sumish in the sirn, put the pan on the fire and stir constantly, bring the mass to the bulbs. 
Then we continue to cook sumish, stirring intensively, until the consistency of thick semolina porridge.
Let the cream cool down
At the same time, beat the tops to steady peaks
Otrimuemo thick and fragrant cream for the filling
Ready to ecleri to the top - with a knife we see the tops, saving the "krishechki"
We start the buns halfway with cream, in the middle we lay a half moon without a fruit.
From above it is filled to the top with cream and it is covered with “krishes”
Decorate on your own with chocolate, berry syrup or jams
Savory!
Video recipe for Christmas custard éclairs "Swans"
Recipes for savory pastries
20 whilin
260 kcal
4.67/5 (3)
Tіstechka love me especially for children, go past the confectionery with "potatoes", "lemon" or "custard" with thick chocolate fondant, the bulk of my strength. The oldest and most virtuoso of the basics of culinary arts, one of the first to the list of favorite lassoshchiv, was brought, for sure, by tsistechka. A classic cream for eclairs is custard, ale and universal tasting savory with whatever filling.
Vershkovy cream for tistechok
One of the best, in my opinion, it is reminiscent for the testicles from the top. Natural tops give the filling of writing, light texture and delicate relish.
- Kitchen appliances and filling: spoon, mixer, bowl, saucepan.
Required products
For cream for eclairs, you need the following products:
Features of the choice of products
Eclairs with topping cream will be richly savory with the addition of toppings of butter, and not a spread. Irrespective of those that are more expensive, only oil is needed to remind you of a good opening.
Reminder from the spread in the process of churning can be sorted out in warehouses and it may happen to be expelled.
How to prepare refreshments for pastries from tops at home minds.
At a small saucepan I heat 300 ml of tops, at hot masa I add 130 g of zukra, until it is hot, and I leave it. 
At the end of Vershkov's sumish, I add 130 grams of butter, as if it was in front of me from the refrigerator, but it can be pidtanutim and soft. 
The author of the lower text, Marie-Antoine Karem, is the greatest cook of his time, serving the monarchs and those close to them. For the life of a famous cook, he was called the cook of the kings and the king of the middle cooks. The date of appearance of the dessert is 1765 rіk.
I whip the cream with butter until it becomes thick and springy, I add a tablespoon of rum (cognac or brandy is possible) and a sachet of vanilla, with a spoonful. I remind myself of a pastry, I decorate it and serve it to my homemade lasoons. 
Sob cream from the top for éclairs wiyshov schіlnym, like a recipe, and not spitting from a tistechka, but trimming the shape, like in the photo, it’s good to cool the product, you can put the bowl in ice, to add more flavor. Golovna, don't overdo it with the whipping, otherwise we'll oliya.
With supernatural diligence, the tops can pour water into the warehouse, there is nothing terrible in it, you just need to put the masa on a dribne sieve and let the water drain.
Video recipe
Grandmother Emma's culinary expert tells about the subtle preparation of caramel topping cream, which vikoristovuetsya as a reminder for éclairs, other specialties, and for embellishing desserts. A set of products for cooking is available, the recipe is easy to finish, and the taste of caramel starter is especially velvety.
Cream for eclair: recipe for protein filling
I think that what is called bliskavkoy is not less than the one who is vainly getting ready, but through those who are ready to get ready. It’s especially valuable if five skins of whilin look into the kitchen from food: “Well, mom, how many more?” Even if you still don’t sit there, a simple white cream for éclairs on my recipe from the photo - those that are necessary.
Regardless of the similarity of the recipes, the “brews” and profiteroles are still different, the first ones are twisted into a dove, moreover, the French confectioners vvazhayut that the dowzhina is ideal - 14 cm. .
- Kitchen appliances and filling: peace bottle, teaspoon, bowl, bottom, mixer.
Required products
The stuffing for éclairs is prepared from the following ingredients:
- 3 proteins
- 100 g sugar powder
- teaspoon of lemon juice
How to cook white stuffing at home
For the cob, it is necessary to add protein to the cob. Tim, whoever is above, I will give you a little joy: beat the shell of the egg with the thin edge of the knife exactly in the middle, beat it lightly so as not to break the chewing gum. Yakshto zhovtok to eat at the squirrels, you won’t get drunk. Let's carefully divide the halves of the shell and anger the whole white. 
Let's figure it out, how to make a cream for eclairs. Cooled in front of the whites (three pieces) I beat to weak peaks, step by step I add 100 g of chicken powder, beat without pinching. So, without turning off the mixer, I add lemon juice to the tip of a teaspoon. 
Napovnyuvach for tіstechok ready to go, if on the surface there are stіykі pіki, so they don't lose their shape. Ecleri with good beaten, with a strong white cream, wash the shape and look appetizing, which confirms the photo. 
Let me give you one more treat for pochatkivtsy cooks: don't beat the squirrels warm. Let it cool in front (you can put a bowl of whites in the refrigerator), the process will be easier and finish better, and lemon juice will be replaced with a pinch of citric acid.
Also, for the relief of whipping the whites, add strength to the tip of the knife.
Video recipe
Even more respectful and scrupulous instructions, which do not waste any food, allow you to prepare a thick, savory white cream for eclairs with a perfect gusto to induce culinary-cob. The author gives some good advice about the choice of products, their preparation, and also about the sizing of the dried malt.
Stuffing for eclairs: custard confectionery cream patisser
Classics of the genre - tіstechka іz custard filling. The most delicious brew for a French dessert is also due to the mother of a French woman. Today I will tell you how to prepare custard for eclairs Patissier Pokrokovo from photo.
- Kitchen appliances and filling: bowl, spoon, saucepan, wooden spatula.
Required products
My recipe for custard for eclairs includes the following ingredients:
- milk-400 ml;
- borosno -30 g;
- zukor - 150 g;
- vanillin - 10 g;
- eggs - 3 pcs.
How to prepare custard at home minds
Henceforth, éclairs will be custard, we begin the process of preparation.
I take three eggs and add whites and zhovtki, I don’t need the first one, I clean them up. In a bowl with zhovtkami I add 150 g of zucru and 30 g of borosna. 
I pour 400 ml of milk at the pan and put it on a full fire. If the milk becomes a little warm, I add a couple of spoons to the Zhovtkov sumish and expand the zukra until it is fully expanded. Vimishuvati is necessary relatively, so that the breasts of the boar are not settled. 
Dali sumish I pour into milk, it boils, not hurrying and constantly stirring, bringing it to a simmer. For example, I add 10 g of vanilla in total. I cool down and start a pastry. Eclair with Pokrokovo custard ready to serve on the table. 
You need to cook the filling on a weak fire with constant stirring. It will come out with a lower and shovkovy texture, as if preparing yoga in a water bath. If you want to cool the shvidko, put a bowl with cold water or ice on top of a wide dish. Custard based on the recipe, adding different ingredients (chocolate, fruit jam), you can make different fillings for eclairs.
Video recipe
Available is the presentation of the preparation of French lasoshchiv "Patis'er" to help you get ready for that newcomer. The lower dessert can be savory like independent licorice, like an embellishment for desserts, like a reminder for pastries and cakes.
Requested before negotiation and possibly more
On the basis of classic recipes, you can prepare the most innovative flavors for pastries, if you like to experiment with ingredients and you will find unoriginal and original ones, write me. I will be grateful for your choice of éclairs with custard, recipe and photo.
You can start a pasta with everything you like: fruit paste or confectionery, white and sour cream fillings, brews and oily flavors. Rejoice your household with a variety and a cicada vipichka.
What are your favorite children? I’m convinced that there is more vіdpovіst: ekleri! Of course, who can't get enough of light, crunchy pies with middle middle cream, topped with sparkling glaze? Smakota, that year!
Eclair - what is it for a little, de and if it appeared
Eclerie is a French text, widely seen in the whole world from the end of the 19th century. The stench is like twisted patties made from custard dough with a light cream in the middle.
Ideal éclairs should be smooth, equal and equal, laces 10 to 14 cm.
Many people do not bother to prepare their houses, but rather, they are ready to bathe in the store for better. It turns out that such a savory dessert and recipe can be collapsible, rich, with a list of ingredients. And in truth, everything seems to be on the contrary.
Warehouses are already available, as you can know in any refrigerator, and the method of preparation is simple, so you can read the instructions clearly. Believe in yourself that obov'yazkovo try to prepare. I think that the result will overturn your points!
Home rules for preparing dough for eclairs
Correct éclairs are prepared only from custard dough. What is it really? The main principle is that we should “brew” with oil and water, and then, after a small achievement, add eggs. The result comes out sticky, thick, thick, like it doesn’t rise, so move it, shape it.
The greater commitment to the test is taken for the baptism of the bet in the middle of the éclairs at the brewing process for the high temperature.
The correct dough is not torn, for that they are prepared only from a thin, white dough.
classic recipe
Ingredients:
- water - 250 ml;
- vershkov butter - 100 g;
- borosno - 200 g;
- eggs - 4 pieces;
- sil.
Cooking hour: 70 min.
Calories per 100 g: 204 kcal.
Recipe for custard dough for éclairs for crackers:
Brew dough for éclairs: recipe according to GOST Pokrokovo
Recipe for repayment for the preparation of 20 pieces of tistechok. Respect that water for cooking is needed in grams, and not, as usual, in milliliters.
Ingredients:
- borosno wheat - 200 g;
- large chicken eggs - 5 pcs. (or 6 approx. average size);
- Vershkov oil - 100 g;
- pure water - 180 g;
- kitchen power - pinch.
Cooking hour: 1 hour 10 min.
Calories per 100 g: 210 kcal.
How to cook:
- At the casserole, bring to a boil the sum of the topsoil, cut with small pieces of butter, water and salt;
- Boroshno relatively ask. Bazhano kіlka razіv, schob vipіchka viyshla poіtryana that food;
- Vsipati flour|boroshno| in a saucepan and thoroughly mix with a spoon or a culinary spatula;
- Quietly zavaryuvatisya and zlipatisya in one sack. Give you a good brew, continuing to stir the swede right on the raised confort;
- Transfer to a bowl and let cool;
- beat eggs in a large container;
- Add them step by step to a dough, gently waving it with a spatula or after an additional mixer;
- Cover deco with culinary paper;
- Vikoristovuyuchi culinary bear or a wonderful polyethylene bear, you can see it on a leaf near a 12 cm long stick close to 12 cm and a diameter of 18 mm (you can also look at a mug, or you can see round eclairs-bags);
- Vip_kati in rozіgіtіy duhovtsi 10 hvilin|minutes| at 220°C, then 25 more minutes | minutes | at 180°C;
- Prepare love cream and fondant, fill and decorate the éclairs with urakhuvannyam vlasnyh like.
How to cook pisne brew dough for éclairs
If you look for a vegetarian meal and include in your diet the meal of fat from a creature's diet, you still don't bring yourself to such wonderful and savory desserts, like eclairs.
The next recipe is just for you: do not avenge eggs, milk and butter!
Ingredients:
- 2 fold. borosna;
- 2 style. spoons of dewy olives;
- 1 cl. dill;
- sil.
Cooking hour: 65 minutes.
Calories per 100 g: 198 kcal.
How to cook:
- Mix it up boroughly from the sill, lay it down with hot water and crush it in the middle of the burial;
- Pour into the center of the burial okrop and oliyu;
- Quietly lightly rozmіshat and suffice to reach to a warm camp;
- Now yoga can be kneaded with your hands to a uniform consistency, about 10 strands in a row;
- Give the test 25 quills;
- Once again, trochs win a couple of whilins;
- That's it, the song is ready for the éclairs, you can drink from a new test and vipkati їx, like a dream.
How to make a brew for éclairs on milk and dry yeast.
Brewed up is not tolerant of experimentation in warehouses and stages of preparation. However, you can try preparing one more yoga variety, perepereniya hour. Here the water is replaced with milk and dry yeast, but the result is not better.
Mite on the verge, if you proceed without a hitch to the very top, that the milk will give more dark color to the virobs.
Therefore, follow that the rouge color of the eclairs does not beat you into a pantel, and the stench is well baked.
Ingredients:
- 200 g of boroshna naivishgo gatunka;
- 200 g cow's milk;
- 4 medium chicken eggs;
- 70 g plums. olії;
- 10 g of dry yeast;
- 20 ml of water;
- sіl ta tsukor - according to drіbtsі.
Cooking hour: 2 years.
Calories per 100 g: 285 kcal.
How to cook:
- Boil the milk and pour it over as much as you want;
- Sumish, scho vyyshla, beat with a mixer to a uniform consistency;
- Vershkov oil | oil | rose water;
- Dry drizzle in warm water and mix them with zukr, add to custard;
- Eggs are resolutely beaten until the hardening of the stump;
- Eggs should be poured into the troch until the main dough, constantly mixing;
- Salt, add oil | oil | and mix it again until it becomes viscous with fatty sour cream;
- It is better to give the dough a stretch for one year, then form from a new stick and vipkati 30 quills in a hot oven at 200 ° C.
How to mold and why vip_kati ecleri from custard dough
It is easier to mold the eclairs, zastosovuchi culinary bear. It is possible to use different types of nozzles, especially the garniture éclairs to go out of the vicorist nozzles "round" or "sparkle" with a diameter of 10-12 mm.
And it’s not a big trick, how to quickly remind such a bear: it’s necessary to put a flask at the temple, and straighten the edges. It’s exactly equal, without voids, remember it, but don’t get lost in anything.
If you still don’t have a culinary bear, then you can win a great cellophane bag, embedding the required diameter into a new one. This way is less efficient, but it saves money.
Ecleri is placed on a sheet, covered with a culinary paper in a check order, navscis, diagonally. The dozhina is important - 10-14 cm.
In order for the cleres to come out of the same size, you can make for your own goodness your own marks on the sounding board, vicarious line and borosho.
The best options for fillings for custards: recipes
Іsnuє anonymous fillings and creams for filling éclairs. The most wide-ranging options are vanilla, cava and chocolate, the most common are caramel, pistachio, coconut. Ale skin may have the right to choose your cohanies, it’s more, what’s here, de turn around!
Ecleri is filled with cream, vicorist and a confectionery syringe.
If you don’t have yoga, then you can simply nick gently around the edge and put the filling in with a spoon.
Classic custard
Ingredients:
- 400 ml of milk;
- 150 g plums. olії;
- 2 style. l. tsukru;
- 1½ st. l. borosna;
- 2 whole eggs and 1 zhovtok;
- 1 style. l. tsukrovy powder.
Cooking hour: 40 min.
Calories per 100 g: 215 kcal.
How to cook:
- Zukor add|add| into milk, bring to a boil. Perevirte, schob pіsok povnіstyu rozchinivsya;
- Give trochs to cool off the sum;
- Mix well with mustache eggs and tsukrovoy powder, add | add | in tsukrovo-milk sumish;
- Put on fire and mix;
- Cook until the cream thickens. Keep in mind that wines are not boiled at the same time;
- Refrigerate, add oil to m'yake | oil | and beat with a mixer into food mass;
- You can enjoy the taste of the cream with taste, introducing vanilin, vanilla essence, citrus zest or cocoa powder into the new one.
Ingredients:
- 200 g syrah;
- 1 cl. bloody squeak;
- 200 ml tops;
- 1 sachet of vanilla zucru.
Cooking hour: 20 min.
Calories per 100 g: 112 kcal.
How to cook:
- Low-fat cheese s | iz | with a flourish, mix well by hand with a saw or a spoon, and then beat with a mixer or a blender;
- Vsipati vanilla tsukor and pour in the tops, once again beat it vigorously;
- The lower and repeated cream is ready. Duzhe just that shvidko!
Yak robiti chocolate glaze
Glaze applied to eclairs , while it's still warm. Handily smear її for the help of a culinary penzlik. The second way: gently pierce the bottom with a fork and pierce the top of a few glazes.
For the rahunok, adding an inch of butter, the glaze for this recipe becomes smooth and gleaming after being caught.
On top of the glaze, you can sip peas, confectionery sip, pour caramel, decorate with fresh berries and fruits, mint leaves, chocolate figurines.
Ingredients:
- 4 style. spoons of milk;
- 100 g of olive oil;
- 4 style. spoons of cocoa;
- 150 g zucru.
Cooking hour: 20 min.
Calories per 100 g: 442 kcal.
Pokrokovo recipe:
- Mix milk with zucr and cocoa powder in the same container;
- Put on the fire;
- If the bloody pisok breaks up, add oil;
- Boil until thickened, constantly stirring and stezhachi, so that the glaze does not burn.
І main contingency: cook with love and in a good mood, then you will have an ob'yazkovo vide chepurny dessert at the level of the famous French confectionery!
Another recipe for custard dough is already indicated in advance video.
Eclair - tse, singsongly, naismachniche and all in love with it. First of all, cooking the French cook Marie-Antoine Karem on the cob of the 19th century. Eclair in French translates as “bliskavka”. Possibly, the very same number of lassoshchi have so broadly expanded throughout the whole world. In Germany, the eclair is called "hare's foot", in Austria - "love brush", and in the USA - "long john". In Russia, eclair is used in custard custard.
As already understood, the classic eclair is two common recipes: custard and custard.
Ingredients for custard dough:
- 250 ml water
- 100 g butter
- 4 (or 2, pro tsedali) eggs
- 200 g boroshn
- half a teaspoon of salt
Recipe for making custard dough:
Boil 250 ml of water in a saucepan with a similar bottom. Let's add Vershkov's oil | oil |, salt | salt |. I will bring the mass to a boil.
How to just boil everything, sip the flour | borosno |, mix it well and boil on a small fire for 2-3 hvilin.
Let masi troch cool.
Then give one egg, mix it well, give it to a friend, and mix it thoroughly again.
Give us all the eggs in this manner. PORADA! If at any stage you remember that it’s easy to come out rare, it’s not necessary to add more. Quite maє dobre trim the shape and buti elastic.
Cover the deco with a paper for a vipіchka. Tіsto vykladіt at the pastry bag (or syringe).
Now, with a neat hand, for the help of a confectionery package (or a syringe), put it on a sheet near the looking tubes with a length of 8-12 cm.
Put the oven in the oven (200 degrees), boil about 30 chills until golden brown appears. At the hour of the wedding, not in any time, and not in any time, do not open the oven door! After the end of 30 minutes, do not hurry to win the test. Let the stench dry off at the oven 10-15. Let's sweat it out of the oven and put it on a tray (but don't put it one on one).
While the shell for the éclairs is drying, it’s time to take care of the filling. For custard you need:
- 500 ml milk
- 200 g zucru
- 4 chewing gums
- 50 g boroshn
- 1 tsp vanilla zucru
Custard Recipe:
Boil milk.
Eggplants are resolutely spiced with zukr, vanilla zukr and boroshn.
Then, carefully pour in the hot milk, stir it up.
Put on fire and cook until thick.
Let's take the heat off the stove and let the cream cool down.
Folding. Ready tіstochka navpіl і napovnіt cream.
Top with chocolate icing (for which you melt a bar of chocolate and 1 cube of olives in a water bath).
I’m guessing, I described everything, she showed me to report it, and she understood. Prepare, divive, experiment! Success!
Respect! Update on 02/17/2016 rock! Zavdyaki comments to Ale Boland, I got to experiment and cooked! Dyakuyu, scho give me new ideas for creativity!
In the meantime, our priceless post-readers are quiet, who only came to us in the wake of a new chat. In this article, you know the recipe for éclairs with custard, in your home minds, it will not be more difficult to cook, but choose a wonderful salad. If you take away the malt, it will be like a tastier one for the purchase, so I will correct it, so that you will have more control over the process of brewing and blending in the ingredients.
Mi prepared custard, but not varto lakatisya and zamuchuvatisya - it’s easy to make it even, and the mother’s talent of the cook is not uncommon. We advise you not to spend an hour, but to change into tsoma yourself, preparing home-made éclairs together with us. You can get the necessary products in any supermarket, which we can do for the sake of it. Let's get started!
Ingredients:
For cream:
1. Eggs - 3 pieces
2. Zukor - 90 g
3. Boroshno - 20 g
4. Milk - 150 g
5. Vershkov oil - 30 g
For test:
1. Milk - 30 ml
2. Vershkov oil - 60 g
3. Boroshno - 70 g
4. Eggs - 3 pieces
Cooking method:
In time of cooking, designate such a moment - to cook custard in a neob'yazkovo manner. You can make buttery, chocolatey, or squirt with the most famous beaten tops - all lie down for your taste. It is recommended to cook with new, because. get chilled. And more - from the assigned number of products in the total of about seven éclairs - pay for it, and if necessary, increase the number of ingredients in advance.
1. We break three eggs, serve them on a squirrel and a zhovtok. The cream needs the rest, it is necessary to correct it with a handful. There, well, it’s correct tsukor and borosno. All the ingredients need to be combined with a wine - you don’t need to beat it, to finish the crumbs. If you please, add a tiny amount of milk to the miserable one, so that it would be easier to make it.
2. Add a small amount of vanilla to the finished mass. Boil milk, and then add it to a bowl with other ingredients and mix.
3. Pour the water into a saucepan and put it on the fire, so that the sumish boils. Don't forget to keep smiling, because it burns hot and, obviously, psuetsya. After boiling, boil for about a second time.
4. We clean it from the stove and in a bowl, add top oil to the hot pot and mix well with wine, until the remaining ingredient is separated. Transfer the cream, which is wiyshov, into a small bowl, cover with grub and put it in the refrigerator.
Tisto:
5. Pour into a saucepan about twenty grams of pure water and three times more milk. There we put Vershkov's oil, bagan at room temperature.
6. To create a neutral taste for the dough, add a pinch of salt and zucru. Put the saucepan on the stove and bring it to a boil.
7. If the country boils, change the fire to a medium one and put it in a casserole.
Until the speech, under the hour of boiling, also stir it up. After adding the boroshna, it will be necessary to make it without interruption, and then to shape the kolobok more often.
8. After three chills, clean up the pastry from the fire and pour it into another bowl and leave it for one hour, so that it gets cold.
9. Beat three eggs with a cream and beat for uniformity. It’s better to start in two, as a great product, and then we’ll already fill the rest in a few parts. Tobto. Beat OKremo and pour the giblets, the docks will need the consistency of the dough.
10. Vilivayemo home before the test, and we start to mix it up. Better to start with a spatula, until the eggs are taken again, and then we will take a glass. Like a planetary mixer, yogo.
11. Cover deco with parchment paper. At the confectionery bear, transfer it tightly and form the future eclairs - the wife’s fault is six centimeters at the dovzhin. To build up a small stock of how to get between them, tk. the husbands expand.
12. Heat the oven up to 200 degrees, and then put our deco with the finished grass. After ten minutes, lower the temperature to 180 degrees for twenty minutes. This hour is approaching, so follow up for readiness - the golden color of that sparkle may appear.
13. Distantly and transferred to the grid for achievement. Remove the cream and put the yoga in a confectioner's bag. There is nothing like this - take a special polythene bag.
14. For the help of a thin nozzle, open the sprat, through which the cream is filled. After that, insert a bear with cream and see.
15. Too much to decorate the top edge. You can just drizzle with chocolate. We have melted two types of glaze, in yakі and omittedly ready éclairs. Divide the tsukrov into two parts - add a grub barvnik to the perch, and fill the reshta like є. Wrap it around softly and if you want, you can sip with coconut flakes or other licorice embellishment. Let's leave for a deaky hour and let's overtake the tops. Ready! Savory!