Eclairs with Sour Cream

My favorite cake is eclairs. I cooked them with different fillings, I cook them for the first time with sour cream. I must say right away that I liked the cream very much. Take note of the recipe!

Summary

Ingredients

• Egg (SB) – 5 Pieces (4 eggs – in dough, 1 egg – in cream)
• Wheat flour – 225 grams (150 grams – in the dough, 3 tablespoons with a slide – in the cream)
• Butter – 230 grams (100 grams – in dough, 130 grams – in cream)
• Water – 125 Grams
• Milk – 125 Grams
• Sugar – 135 grams (1 teaspoon – in the dough, 120 grams – in the cream)
• Salt – 1 Pinch
• Vanilla sugar bag – 1 Piece (in cream)
• Fresh raspberries – 1 Glass (optional)
• Chocolate – 90 grams (for icing)
• Sour cream – 350 grams (30% fat)

Instructions

1. Prepare your ingredients.

   

2. Start by making the cream. To do this, put 1 egg, 120 grams of sugar and sour cream in a saucepan. Mix everything well.
3. Add 3 tablespoons to the saucepan. heaping tablespoons of flour, vanilla sugar, mix again.
4. Place the mixture in a water bath so that the bottom of the saucepan does not touch the boiling water, heat until thickened with constant stirring.
5. Remove the thickened cream base from heat.
6. Cover with cling film “in contact”, refrigerate. Remove the butter (130 grams) to soften.
7. Beat soft butter until whitened and fluffy.
8. Add 1 tablespoon to whipped butter. spoon of cooled custard base, beat together with butter each time.

   

9. The finished cream should be fluffy and smooth.
10. Rub the raspberries through a sieve in order to get rid of the seeds as much as possible and get the raspberry juice.
11. Add the raspberry juice to the cream, beat again until smooth.
12. To prepare the dough, pour water and milk into a saucepan, add salt (1 pinch) and sugar (1 teaspoon), heat.
13. Add 100 grams of butter to melt completely.
14. Add all the flour at one time and mix well.
15. Keep the saucepan over the fire a little while stirring so that the dough begins to lag behind the sides of the saucepan and gathers into a lump.
16. Chill the dough slightly and beat in all the eggs one at a time, stirring in each egg vigorously so that they do not curl.
17. The finished dough should be smooth and smooth.
18. Transfer the dough to a pastry bag and place on a baking sheet in wide strips, about 13 centimeters long. Smooth the “tails” of the dough that are formed during deposition with a damp finger.
19. Bake eclairs in the oven at 190 degrees for 30-35 minutes and another 10 minutes at 160 degrees. Do not immediately remove the finished eclairs from the oven, let them cool slightly with the door ajar so that they do not fall off.

    

20. To stuff the eclairs with cream, make 3 holes at the bottom. You can use the tip of a knife or a cream attachment for this. You can just make cuts and stuff the cream through them.
21. Break the chocolate into pieces, pour in 2 tablespoon. tablespoons of milk and melt in short pulses of 15 seconds in the microwave. Mix the chocolate mass until smooth.
22. Apply chocolate to eclairs using a cooking brush or simply by dipping them into the chocolate mass.
23. Until the chocolate “seizes”, put a few raspberries on it, you can decorate with mint leaves.
24. The result is simply delicious cakes.

Bon appetit!