Eclairs and profiteroles.

Eclairs and profiteroles.

Eclairs and profiteroles.

Easy baking recipes.

Cooking time 1 hour 30 minutes.
Servings 6.


For the cream:
2 cups milk.
6 egg yolks.
4 tbsp. l. starch (without top).
6 tablespoons. l. sugar (from top).
200 g butter (fat content 82%).

For the icing:
1.5 cups powdered sugar
3 tbsp. l. milk
50 g butter

For the dough:
3/4 cups water (cup = 250 g)
3/4 cup milk
140 g butter
2 h. L. Sahara
0.5 h. L. salt
1 + 2/3 cups flour (required sifted)
4-5 eggs (depending on size)

For decoration:

pine nuts

For the chocolate glaze:

100 g chocolate
50 g butter
1 tbsp. l. liquid honey.


Step 1
To prepare the cream to bring the milk to a boil, whisk in parallel (very little) the eggs with the sugar and starch. Pour cooled down a little milk portions yolk mixture stirred vigorously to prevent clumping.

Then pour in a thick saucepan and place over medium heat. Stirring constantly, bring to a thick. Then pour the hot custard through a sieve on the oil, rubbing it with the (very well to get rid of lumps, if any, formed!)

And stir the cream and butter. Cover the cream produced a film: the first film layer is pressed directly to the cream (not to form a crust), the second layer on top of the bowl cover and put to cool. Cooled down a bit to whip the cream with vanilla in a mixer until fluffy mass.

Step 2
To prepare the dough water, milk, butter, put in a saucepan over medium heat to melt butter. Parallel to mix 2 hours. L. sugar and 0.5 hours. l. salt, all the flour necessarily proseit!

Once the butter is melted, add the sugar and salt, mix well. Add all the flour and begin to interfere with hard (for 30 seconds -1 minute, until the flour is completely brew and produce a uniform elastic ball of dough, remove from heat).

Put the dough in a mixer and a spatula at an average speed start to interfere with (that we will accelerate the cooling of the test). Once the dough has cooled slightly, add the eggs. Add eggs one at a time, stirring well after each addition dough balls.

Step 3
Prepare the pastry bag and tip, which will otsazhivayut our cakes. Fill a bag of dough, cake is deposited must be on parchment or a silicone mat.

Step 4
First bake at 220 ° C for 10 minutes, then at 190 ° - 200 ° C - 15 minutes.

Step 5
Prepare the pastry bag and tip to fill eclair. Fill cream (if you do not, it can be cut in half, fill out the cream and put the tip).

The last stage - the icing. Two types of glaze. All the ingredients for chocolate to put in a water bath. Once all melted - mix, a little cool and put on the cake. To prepare the icing mix all ingredients.

Step 6
Chocolate glaze applied silicone brush or a teaspoon to pour small portions of each eclair, nice to drain, if desired, you can sprinkle the candy powder, pine nuts, coconut, etc ..

The cream is more convenient to prepare in advance. In this case, I made 2 types of cakes - eclairs (dlinnenkie) and profiteroles (but slightly larger). "Tail" on the tops easily pressed with your finger dipped in cold water.

Eclairs and profiteroles.

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One Response to “Eclairs and profiteroles.”

  1. […] Recipe Home. Baklava recipes are different in different national cuisines. However, all existing options combine several classic principles of its preparation. Thin layers […]

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