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Eclair

Eclair

Eclere: the water is mixed with the oil and the salt powder and put on the fire until it boils. Add the flour all at once and mix vigorously until well blended and we get a hard polenta. Leave to cool. When it is completely cold, add eggs one at a time (do not add the second until the first is incorporated) and it becomes a sticky dough. With a bag of garnish, pour dough sticks into the tray, leaving a distance of approx. 2 centimeters.

Bake for about 25-30 minutes, to brown well on top.

Cream: 3 sachets of chocolate pudding prepared with 1.2 liters of milk (not 1.5 as written on the sachet) and 9 tablespoons of sugar. Let it cool, and when it is warm, add a packet of margarine and mix well, obtaining a homogeneous cream.

Assembly: cut the eclairs lengthwise, only on one side, then fill with cream. Garnish with whipped cream.

For the dough, I was inspired by Bitza's recipe, which I thank, they turned out excellent: - *


Recipe for successful ecla shell. Dough for eclair shells

For the success of eclairs, the cakes loved by all dessert lovers, we need to find the optimal recipe and learn how to properly prepare the eclaughter shells.

The shells for eclairs are prepared from a scalded dough for which we need fixed amounts of ingredients.

The eclairs recipe It is borrowed from French cuisine, and its success depends very much on the quality of the ingredients, especially the butter used.


Recipe for successful ecla shell. Dough for eclair shells

For the success of eclairs, the cakes loved by all dessert lovers, we must find the optimal recipe and learn how to properly prepare the shells for eclairs.

The shells for eclairs are prepared from a scalded dough for which we need fixed amounts of ingredients.

The eclairs recipe It is borrowed from French cuisine, and its success depends very much on the quality of the ingredients, especially the butter used.


Eclairs with vanilla cream


Mix the eggs with the sugar.


Add the flour, 250 ml of milk and mix well.


The rest of the milk is put in a pot to heat (not to boil), then pour the first composition over the milk on the fire.

Stir continuously so that it does not stick until it thickens well.

Remove the cream from the heat, allow to cool slightly and then add the vanilla essence. You can use different essences, depending on the taste of the cream you want to get.

we continue with the basic recipe.


Boil the water with the oil, add the flour and mix well.


Remove from the heat and add the eggs one at a time, mixing well.


Place the eclairs in the tray lined with baking paper, then bake at 200 degrees for 25 minutes.


The shells thus obtained are cut in half and filled with cream. Put the chocolate icing on top.

Step 1: Boil water, butter and salt in a pot.

Step 2: After the first boil, remove from the heat. Add the flour at once and mix quickly, then turn on the heat again. Stir continuously until the dough comes off the bottom of the bowl. Then leave to cool.

Step 3: When it is almost cold, put the whole eggs, one at a time, stirring until incorporated. The dough should be quite soft, without running, to keep when placed in the pan.

TIP: From choux paste, several desserts are prepared: eclairs, profiterol, cocoa donuts, caroline.

Step 4: Place the dishes in the greased tray and bake in the preheated oven at 200 degrees. After 10 minutes, reduce the heat to 140 degrees and leave for about 30 minutes. The oven does not open for 20 minutes. The dough should be allowed to rise and thus take shape.

For eclairs, the paste is put in a biscuit-like shape. After they have cooled and are empty inside, the eclairs are filled with a chocolate-flavored cream. Depending on your preferences, the cream can also be made from coffee, vanilla cream or cream.

You can also add other types of creams, according to your preferences, for example pistachio or rum flavored cream, cream from various fruits.

Chocolate icing (white or black) or caramel is generally used over eclairs.


Eclaire and choux recipe for a classic gas oven. Eclairs step by step & # 8211 Eclairs with cream & # 8211 video recipe. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. Sarailis are more syrupy.

CCsw4pgWE Today I show you how to make eclairs. Here is the first recipe of the year, an eclair recipe that I will not deviate from when I want to prepare this dessert. Tulumba is a delicious Turkish syrupy dessert, similar in composition to churros or eclairs.


Eclairs with vanilla cream


Mix the eggs with the sugar.


Add the flour, 250 ml of milk and mix well.


The rest of the milk is put in a pot to heat (not to boil), then pour the first composition over the milk on the fire.

Stir continuously so that it does not stick until it thickens well.

Remove the cream from the heat, allow to cool slightly and then add the vanilla essence. You can use different essences, depending on the taste of the cream you want to get.

we continue with the basic recipe.


Boil the water with the oil, add the flour and mix well.


Remove from the heat and add the eggs one at a time, mixing well.


Place the eclaughter shells in a tray lined with baking paper, then bake at 200 degrees for 25 minutes.


The shells thus obtained are cut in half and filled with cream. Put the chocolate icing on top.

How to make the recipe for Ecler cake with vanilla cream and burnt sugar & # 8211 Gâteau Saint Honoré?

Princesse vanilla cream with cream for eclair cake

The first one I made (the night before) was vanilla patissiere cream. It needs cooling time. I followed step by step the indicated recipe here. The only difference is that I put more starch (50 g instead of 30 g) or flour (100 g instead of 65 g) to obtain a thicker cream that will become soft after mixing with whipped cream.

I poured the hot cream into a tray lined with plastic wrap and left it to cool then put it in the fridge for 8-10 hours.

The next day I beat the whipped cream with a little sugar (see here).

I mixed a little coagulated vanilla cream to make it creamy again then I gradually added the whipped cream in it and mixed it with the spatula (not with the mixer).

I got a very light and fragrant vanilla cream that I put in the fridge until it was his turn.

Puff pastry for ecler cake

You can make 1/6 of my French dough recipe (the recipe here) or you can use a puff pastry. It would be better not to have margarine and unpleasant taste & # 8230 I recommend the fresh puff pastry dough from Lidl in a 275 g package (puff pastry from the fridge, NOT frozen!). It must be kept in the refrigerator until use.

Eclaire dough or choux a la creme

The scalded dough for eclairs and choux was made according to the indicated recipe here (exactly the same quantities). I put it in a 3 cm wide starry pocket and set it aside. (pastry bag with spray).

Let's understand each other: ecler is the elongated preparation and chou (plural choux) is the spherical one. In our country, everyone calls them eclipses


Eclairs with vanilla cream


Mix the eggs with the sugar.


Add the flour, 250 ml of milk and mix well.


The rest of the milk is put in a pot to heat (not to boil), then pour the first composition over the milk on the fire.

Stir continuously so that it does not stick until it thickens well.

Remove the cream from the heat, allow to cool slightly and then add the vanilla essence. You can use different essences, depending on the taste of the cream you want to get.

we continue with the basic recipe.


Boil the water with the oil, add the flour and mix well.


Remove from the heat and add the eggs one at a time, mixing well.


Place the eclairs in the tray lined with baking paper, then bake at 200 degrees for 25 minutes.


The shells thus obtained are cut in half and filled with cream. Put the chocolate icing on top.