Probably, you will agree that eclairs conquerhearts of all who have ever tried them. And it's true, because these wonderful cakes are so tender, airy. Culinary books are full of variety of fillings for them: it's curd, and protein creams, and condensed milk, and berry fillings.
We have selected for you extremely simple recipescooking eclairs at home, step by step, with very mouth-watering examples. In this article you will learn about the history of the origin of your favorite pastry, how to make a custard batter, and get acquainted with a couple of options for filling.
A cake that has won the hearts of the whole planet, an eclair,from French has an ambiguous translation. And the truth, the eclair is a "flash" of tastes, tenderness, softness. Who gave the name to the cake, history is silent, perhaps because of the taste of the cakes that fly off the plate in a flash, like a flash, and there were no delicacies on the tray, or maybe because of their shape.
The creator of this appetizing treat isMarie-Antoine Carem, he was nicknamed the king of chiefs and was famous for his mastery in cooking. The history of his life is long and interesting, because he managed to independently learn the art of baking, open more than one confectionery, become a great teacher in cooking. Marie-Antoine prepared personally for Napoleon, and after the fall of the empire moved to St. Petersburg. Life in Russia gave him the pseudonym Antonin, and he gave Russia an eclair, created in Leone in the 1850s. There is no doubt, because he was a master of a custard batter, and it's not easy to prepare it.
It is worth noting that not Marie-Antoine presentedthe cake is a mysterious name, it acquired it 20 years after the death of the creator. The question is why the eclair remains a mystery, maybe it got such a name for instant disappearance from the dish, and maybe for the glaze shine on it.
In addition to eclairs, Karem is credited with many other culinary masterpieces.
To begin with, we learn how to prepare dough for eclairs inat home and bake them. At first it may seem that it's easy to make such cakes, but it's not so, because one egg can spoil the whole picture. So try to keep the proportions in the preparation. Too thin a dough will result in the fact that, instead of the hollow bases under the cake, we will get blurry pancakes, but too thick will not rise.
Do not be afraid to bluff, the first time you can not get it, stuff your hand. Focus on the proportions in the recipe of eclairs at home, in the photo, and add eggs gradually, shaking them separately.
And also remember: if you want your eclairs to not fall off, get up well and be pretty hollow, do not open the oven until the very end of cooking, wait until there they begin to cool down.
So, for the preparation of a custard we need:
In a water bath, melt the butter, in the same containerpour the water. When it boils, and the butter melts, mix them well together and sow flour to them. Spoon the spoon and mix the dough, not removing it from the bath. Stir until the weight begins to thicken and there are no lumps left in it.
Eggs, as already mentioned, whisk in a separate bowl. When the dough is slightly cooled, mix it with the eggs, mix thoroughly and move to a pastry bag.
Cover the pan with paper for baking.On it, shape the future cakes. If you do not have a confectioner's bag, use a package or file, and use a spoon, two spoons is enough for one cake.
Cakes lay out at a distance from each other about 4-6 cm, as in the baking process they will rise and expand.
The billets are baked for 15 minutes at a temperature of 200 degrees. If necessary, lower the temperature to 150 degrees and bake for another 15 minutes. Do not forget that the oven needs to be warmed up beforehand.
Ready-made basics for cakes let cool and take cream. The choice of creams is wide and varied, you will certainly choose the filling to taste.
Filling for eclairs at home is the most diverse. The most common option for home cooking is the filling of condensed milk, which we will now talk about.
You can start the eclairs as simply boiled condensed milk or cream. For the cream you will need:
Pre-cook butter beforehand. It should be soft, room temperature, so it will be easier to beat. Place it in a container, add a jar of condensed milk to it.
Cream whisk the mixer to a homogeneous consistency.Make a hole on the bottom of the eclair and fill it with cream. Diversify the filling of condensed milk can be with the help of forest or walnuts or pieces of chocolate.
Do not forget about the glaze.
Cream of sugar syrup and whipped proteins are notless popular than from condensed milk, it can often be found in cafeterias and coffee shops. The cream is incredibly airy, melting in the mouth, ideal for cooking eclairs at home.
For cream, you need
Separate the yolks. In advance squeeze out the lemon juice, look at two tablespoons.
Whip the whites until firm peaks for meringues. Remember that the dishes in which the protein is whisked should be clean (not greasy) and dry.
The next step in the recipe of eclairs in the home is cooking the syrup.
Check the syrup can be a kitchen thermometer(the finished syrup has a temperature of 110 degrees) or with the help of a droplet. Drip it on a saucer, touch it with your finger. If the droplet stretches behind the finger like a thread, it's ready.
Syrup pour into a bowl to the squirrels and whisk together at low speed. Add the lemon juice. Beat thoroughly, spend 10 minutes on this. The cream will become lush, thicker.
If desired, you can add aromatic syrup to the cream, for example, berry, nuts, chocolate chips or coconut. And also vanilla and vanilla extract.
The next way will not leave you indifferent, it's so fresh, summer and fragrant. Rather, get acquainted with the curd cream for eclairs in the home with strawberries.
Ingredients:
The cream is prepared very quickly, and so tender and sweet, you lick your fingers. First, beat all the ingredients together except butter and cream and fresh strawberries. Whisk all until smooth.
Put it on the fire and add the oil, stir the future cream and heat until bubbles appear. Intensively stir after thickening.
Cream whisk to peaks and mix with cottage cheese. With ready-made buns cut out the bottom, cut it out until the end, so that it can be closed by the cream.
Using a confectionery bag, add the inside of the mute cream. Insert the strawberry and fill it with cream. Close it.
Decorate and serve to the table, cake - delicious, summer, fresh, tender.
Here are our recipes for eclairs in the homeconditions. The photos are very appetizing. Do not forget to decorate your eclairs, sprinkle with powdered sugar, chopped nuts, chocolate or coconut chips, caramel topping and fruit syrups. And the icing, of course, the most different glaze.
Bon Appetit!
