Eclairs with Caramel Cream and Berry Jelly
by Editorial Staff
Original and delicious eclairs with caramel cream and berry jelly on agar-agar.
Ingredients
- Wheat flour – 250 g
- Water – 240 g
- Butter – 100 g
- Medium-sized eggs – 4-5 pcs.
- Salt – 2 g (about 0.5 teaspoon. Spoons)
- Sugar – 5 g
- Milk – 400 ml
- Sugar – 150 g
- Corn starch – 40 g
- Eggs – 2 pcs.
- Butter, softened – 150 g
- Salt – 1 pinch
- Raspberry puree – 200 g
- Blueberries – 200 g
- Water – 100 ml
- Sugar – 30 g (to taste)
- Agar-agar – 3 g
Directions
- Prepare food for choux pastry. Flour should be used high in gluten (protein). The mass of eggs without shells is 220-240 g.
- Send chopped soft butter, salt, sugar to a saucepan and pour water. Bring to a boil and turn off the heat.
- Pour in all the flour at once and stir until the dough becomes homogeneous and gathers in a lump. Now turn on the heating again and, stirring constantly, fry the dough for 2-3 minutes. A good reference point is a crust that forms at the bottom of the saucepan, which means enough. Turn off the heating and let the dough cool to 60 degrees.
- Beat the eggs (for a start I took 4 pieces – 245 g) and gradually into the dough. You may not need all the eggs, after mixing 3 eggs, check the consistency of the dough.
- When the dough becomes more plastic and viscous, reduce the portions of the egg. I introduced all 4 eggs – the consistency of the dough suited me: it slowly dripped off the spoon, leaving a triangle on it.
- Knead the dough well. It should become smooth and shiny.
- Transfer the dough to a pastry bag and refrigerate for several hours.
- Prepare products for berry jelly.
- Mix agar-agar with sugar and water, bring to a boil, and simmer for 2 minutes.
- Add raspberry puree and bring to a boil, turn off the heat. Mix with blueberries.
Stir all the time as the jelly hardens in the refrigerator. - Prepare products for caramel cream.
- In a saucepan, combine starch, a tablespoon of sugar, and eggs.
- Melt the remaining sugar in a saucepan with a thick bottom, the sugar should turn into caramel. Stir the sugar with pressing movements.
Simultaneously with melting the sugar, you need to bring the milk to a boil. - Gently hot milk into the caramel. Bring everything together to a boil and heat until the caramel is completely dissolved.
- Add the caramel milk gradually to the eggs with starch, stirring occasionally.
- Put on fire and bring to a boil with constant stirring. Boil for a minute. Then cover with cling film in contact with the surface, allow to cool to room temperature.
- Beat the cooled custard base with a mixer, gradually soft butter. Put the caramel cream in the refrigerator.
- Place the eclairs on the parchment using a nozzle with a diameter of 10 to 14 mm.
- Preheat the oven to 210 ° C. Place the eclairs in the oven and lower the temperature to 200 ° C.
After 5 minutes, reduce the oven temperature to 190 ° C. After 10 minutes – to 180 ° C. The total baking time for eclairs is 30 minutes. - Focus on the appearance of the eclairs – they should be well ruddy. If the eclairs are already very browned 20 minutes after the start of baking, reduce the temperature to 160 ° C.
The finished eclairs should be light and dry. - Cut the eclairs in half lengthwise. Put the cream on the bottom half.
- Lay the other half on top with a boat (cut up) and put berry jelly in it.
- Eclairs with caramel cream and berry jelly are ready.
Enjoy your meal!
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