Eclair Choux Pastries

by Editorial Staff

Eclair choux pastry recipe. The name speaks for itself. The taste of these cakes has delighted gourmets all over the world for over 120 years.

Ingredients

  • Milk – 150 ml
  • Water – 150 ml
  • Butter – 150 g
  • Flour – 200 g
  • Eggs – 6-7 pcs.
  • Salt – 0.5 teaspoon
  • Milk – 320 ml
  • Sugar – 80 g
  • Butter – 30 g
  • Starch – 30 g
  • Egg – 2 pcs.
  • Cream of at least 30% fat content – 500 ml
  • Gelatin – 1.5 teaspoon
  • Water – 60 ml
  • Salt – 1 pinch
  • Vanilla sugar – 10 g

Directions

  1. Let’s prepare a custard for the Diplomat cream. Pour 40 grams of sugar, 30 grams of starch into a bowl, mix. Add 100 milliliters of milk, mix.
  2. Add two eggs one by one, mix well, and set aside.
  3. Pour 220 milliliters of milk into a saucepan, add 40 grams of sugar and a pinch of salt, bring to a boil.
  4. In several steps, add half of the hot milk-sugar syrup to the milk-egg mixture, stirring all the time, and return to the saucepan.
  5. We put the saucepan on medium heat and, stirring all the time, bring it to thicken. Turn off the heat, add 30 grams of butter and continue stirring for another 1-2 minutes.
  6. Pour 60 ml of water into a saucepan, add 1.5 teaspoons of gelatin, leave to swell for 10 minutes.
  7. While the gelatin swells, you can rub the finished custard through a sieve to make it smoother.
  8. Put a saucepan with swollen gelatin on fire and heat until the gelatin is completely dissolved and transparent. Add hot gelatin to the custard, mix well, cover with cling film and leave to cool.
  9. Let’s make a custard dough for eclairs. Pour 150 milliliters of milk and 150 milliliters of water into a saucepan, add 150 grams of butter, bring to a boil, add 0.5 teaspoons of salt.
  10. Stir until the butter has completely melted, pour 200 grams of flour, stirring vigorously, knead the custard dough. In the process of mixing, reduce the heat to medium.
  11. The dough should lag behind the sides of the pot and you should have a dough ball. Transfer the dough to a mixer bowl and stir it at low speed for three minutes so that the dough cools slightly and steam comes out of it.
  12. Continue stirring at low speed, adding 6-7 eggs one at a time. The finished dough should be smooth, shiny, and viscous. In the process of kneading the dough for custard cakes, remove it 1-2 times from the walls of the mixer bowl.
  13. We transfer the finished choux pastry into a pastry bag with a round nozzle with a diameter of 1.5 centimeters. Using a pastry bag, spread on a baking sheet lined with baking paper, about 35 cakes, 10 centimeters long.
  14. Lubricate the cakes with yolk, diluted in half with water, smoothing out all the irregularities.
  15. We bake in a preheated oven at 180-190 degrees Celsius for 40 minutes. Turn off the oven and leave the cakes in the oven for another 10-15 minutes. Remove the finished cakes from the oven and let cool.
  16. Let’s prepare the Diplomat cream. Pour 500 milliliters of cream, at least 30% fat, into a mixer bowl, add 10 grams of vanilla sugar, beat until a fluffy dense cream is obtained (do not interrupt, you will get butter).
  17. Add half of the whipped cream to the custard, stir gently in one direction and mix the resulting cream with the remaining whipped cream.
  18. With the help of a pastry bag, we make a hole and fill the cavity formed in the eclairs with Diplomat cream.
  19. Ready-made eclairs can be sprinkled with icing sugar or covered with chocolate. In order to cover the Eclairs with chocolate, you need to melt the chocolate in a water bath or in a microwave oven, dip the Eclair cakes in chocolate, put on a dish, and let the chocolate freeze.

Choux pastry cakes and pastries are delicious and always welcome.

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