Original and delicious eclairs with caramel cream and berry jelly on agar-agar.

Summary

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

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Instructions

1. Prepare food for choux pastry. Flour should be used high in gluten (protein). The mass of eggs without shells is 220-240 g.

   

2. Send chopped soft butter, salt, sugar to a saucepan and pour water. Bring to a boil and turn off the heat.
3. 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.
4. 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.
5. 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.
6. Knead the dough well. It should become smooth and shiny.
7. Transfer the dough to a pastry bag and refrigerate for several hours.
8. Prepare products for berry jelly.
9. Mix agar-agar with sugar and water, bring to a boil, and simmer for 2 minutes.
10. 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.
11. Prepare products for caramel cream.
12. In a saucepan, combine starch, a tablespoon of sugar, and eggs.
13. 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.
14. Gently hot milk into the caramel. Bring everything together to a boil and heat until the caramel is completely dissolved.
15. Add the caramel milk gradually to the eggs with starch, stirring occasionally.
16. 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.
17. Beat the cooled custard base with a mixer, gradually soft butter. Put the caramel cream in the refrigerator.
18. Place the eclairs on the parchment using a nozzle with a diameter of 10 to 14 mm.
19. 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.
20. 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.
21. Cut the eclairs in half lengthwise. Put the cream on the bottom half.
22. Lay the other half on top with a boat (cut up) and put berry jelly in it.
23. Eclairs with caramel cream and berry jelly are ready.

    

    
    Enjoy your meal!