The famous pastry, which is still popular in all pastry shops of different countries, appeared in the XIX century. It is about eclairs, which amazed the confectionery world. The fact is that few of the maestros of French cuisine could create a framework for custard. The dough was unsuitable and brittle, or too thick, it did not include the cream. The
exact name of the confectioner who created eclairs, it is difficult to call. Someone believes that the eclairs belong to Marie-Antoine Karem. Someone on the contrary is convinced that eclairs were cooked for the first time by Panterelli.
In addition to buying eclairs, every housewife can well make this dessert herself. Let’s tell you how to cook eclairs at home.
Ingredients of dough for eclairs:
- Milk – 80 ml;
- Water – 80 ml;
- Butter – 70 g;
- Sugar – ½ tsp;
- Salt – a pinch;
- Flour – 100 g;
- Eggs – 3 pcs.
Ingredients for the cream:
- Boiled condensed milk – 300 g;
- Sour cream – 300 g.
Ingredients for glaze:
- Milk – 45 ml;
- Butter – 45 g;
- Chocolate – 90 g.
Preparation of eclairs:
Pour milk and water into a saucepan, pour sugar and salt, add butter. Melt the butter in the milk over medium heat, stir thoroughly.
Pour the flour into the hot milk and knead the dough with a spatula
.
Dry the dough for 3 minutes on medium heat, stirring constantly.
Break one egg into the mixture and mix. Spoon the dough into a pastry bag and pipe the eclairs onto a baking tray lined with parchment.
Bake the eclairs at 150 degrees for 45 minutes. At this time, prepare the cream – beat condensed milk and sour cream with a mixer until homogeneous
. For the glaze, melt butter in milk, pour the chocolate hot mixture and mix the components. In the ready eclairs, make punctures at both ends, put the cream inside with a pastry bag.
Cover the top of each eclair with chocolate glaze.
The icing on the eclairs can be sprinkled with powdered sugar, white chocolate or other sprinkles.
These are excellent homemade eclairs for tea.
