In a saucepan, add water, oil, salt and put on the fire. When the mixture starts to boil, take the pan off the heat. Pour the flour into the block (that is, all at once) and quickly incorporate it with a spatula.
The mixture will become like a paste. Let it cool a bit and add eggs one at a time, after we have incorporated the first egg well, then the second and do the same with the third. We put the resulting composition in a posh and we pour the eclairs, in a wallpaper tray with baking paper. We leave room between the eclairs because they will grow, after which we put them in the preheated oven in advance, at 190 degrees C, for about 15 minutes.
DO NOT open the oven door. Then lower the temperature to 175 degrees C for another 15-20 minutes. Until they are golden and are a little dry. If you notice that they do not have that beautiful golden color, leave extra, but check carefully.
After the eclairs are ready, we will put them on a grill to cool, then we will fill them with vanilla cream previously prepared.
Put the milk in a saucepan and simmer, add the vanilla bean seeds, when it starts to heat up, take a cup of milk and leave it to stand. Turn on the heat and continue boiling the milk slowly. We are careful not to stick.
Separately mix eggs with sugar. When we have incorporated all the sugar, we start pouring the milk and we add the sifted flour. Take the milk off the heat and temper the mixture, adding little by little and being careful not to cut the cream or stick it.
Put the whole composition back in the pan and mix because, if left unattended, it will stick. When we see that it has thickened enough and we have the desired texture, we take it off the fire. Let it cool and put the cream in the fridge, not before covering the cream with plastic wrap (directly on the cream). When we want to start assembling the eclairs, we take out the vanilla cream and put it in the bowl of the mixer and mix it a little to have a creamier texture.
We put the composition in posh and move on to filling the eclairs.
Optionally we can decorate with whipped cream, chocolate sauce or we can glaze the eclairs depending on your preference.
I made half of the amount mentioned above and I got 15 eclairs, 3 large and the rest mini eclairs.
Eclairs with vanilla cream and chocolate icing - A good way to lick your fingers
This eclair recipe with vanilla cream and chocolate icing is delicious. To prepare this cake recipe you must first prepare the dough.
To prepare the dough, put water in a bowl (or a saucepan, but MUST use a pot that can be put on the flame), add the necessary margarine and leave on the fire until the margarine melts. After the margarine has melted, add the caster sugar, a pinch of salt and mix until the sugar melts.
When the sugar has melted, remove the bowl from the heat and add the flour all at once and mix it as quickly and well as possible with a wooden spoon, until it is completely incorporated and a hard, non-sticky crust is formed.
Let the crust cool until it reaches room temperature, then add eggs gradually, one at a time, stirring after each egg until it is completely incorporated into the crust (so we do not put eggs all at once, but we put them one by one).
Light cream with whipped cream
Crispy peel, fine vanilla cream and flavored cream & # 8211 the best dessert! The whipped cream is indispensable at festive meals.
Boil water, oil and salt in a bowl until it reaches boiling point.
Add the whole amount of flour and mix quickly with a spatula to ensure the incorporation of the entire amount of flour.
Stir until the dough comes off the walls of the bowl and withdraws, continuing to mix until the temperature drops.
Incorporate eggs (one by one) by continuous mixing, incorporating, at the same time, a large amount of air.
The dough is poured with the pos provided with dui (round top), in bars of 10-12 cm.
Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 10-15 minutes.
The peel after baking must be dry. The eclipse lids are cut on one side only and filled with vanilla cream (see recipe) warm.
When vanilla cream it has cooled, we put the whipped cream in a pos with sprit (star-shaped tip).
To each eclair , over vanilla cream a layer of whipped cream . Put in the cold for at least 1 hour.
powder eclairs with vanilla flour before serving.
How to prepare the cream:
Put in a bowl, preferably plastic, eggs, sugar, flour and mix with a whisk.
In a saucepan put the milk, which has already been boiled and cooled, over low heat, vanilla sugar and add the mixture of eggs, sugar and flour. Mix very well and when the cream is thick enough, turn off the heat and let it cool, putting a cellophane over the pan so that the cream does not get the crust.
Put the cream and the tablespoon of vanilla sugar in the bowl of the robot and mix until the cream is obtained. Add vanilla cream over the cream and mix for a few minutes. Put the cream obtained in a posh and put it in the shells for the eclairs.
For the eclair, in a saucepan, boil two cups of plain water, oil and a pinch of salt. When they have boiled, add the flour, suddenly and mix with a wooden spoon, then take the pan off the heat.
Rub the composition for 2-3 minutes then when it cools add eggs one at a time, rubbing well into the composition.
With the help of a cone, stretch in the oven tray, long strips of 10-12 cm at equal distances. Bake in the preheated oven, until it swells and browns slightly. Inside, the baked dough will be empty.
In another saucepan put a cup of boiling water and 3 tablespoons of sugar. When the water starts to boil, add the pudding powder dissolved with 3-4 tablespoons of sugar and 3 tablespoons of water.
Mix with a whisk so that it doesn't become lumpy, and when the cream has thickened, take the pan off the heat and leave it to cool, then add 2 tablespoons of coconut. After cooling, if desired, we can mix the cream with 2-3 tablespoons of whipped cream. Cut the baked eclairs into their lugs and fill with vanilla cream.
Garnish with melted chocolate mixed with margarine (butter) and sprinkle with coconut.
Eclairs with vanilla cream and coconut are served after being a little cold. I go well with a cup of tea or coffee.
Other recommended recipes:
Eclairs with Vanilla Cream
Put in a bowl, on the fire: butter, sugar, salt and water. When it starts to boil, remove from the heat.
Using a wooden spoon, quickly mix the flour. Put back on the fire, at a medium-high temperature, stirring constantly, until the composition peels off the edges. It takes a maximum of 3 minutes for this to happen.
Transfer the mixture to the bowl of a mixer and mix at low speed until it cools down a bit (about 1 minute). Increase the speed of the mixer to medium and add one whole egg at a time. Beat until a small peak is formed when you touch the dough with your finger. If this tip does not form, you should use the egg white mentioned in the ingredients. Beat it lightly separately, then add it to the composition gradually, until it behaves as mentioned above when you touch it with your finger.
Preheat the oven to 220 degrees.
Prepare a tray that you line with baking paper greased with a little oil. I put a white piece of paper under it, on which I drew lines to guide me when forming the eclairs. Before putting the tray in the oven, I took out the white paper.
Put the dough in a bag or in a pos and form slices 10 cm long and about 1, 3-1, 5 cm wide. (I used a tip with the number 96). Make sure it exists
5 cm between them when you place them in the tray. Put the remaining dough in the fridge.
Put the tray in the oven. Hold for 10 minutes at 220 degrees, then lower the temperature to 175 and bake for another 20-30 minutes or until browned (I kept them a little longer than they should, they are a little too browned). Take them out on a grill and leave them to cool.
Increase the oven temperature again to 220 degrees and prepare the second baking tray (if necessary). Repeat the procedure from the first tray.
In a bowl mix 150 g of milk with flour and egg yolk. The rest of the milk (600 g) is boiled with sugar and butter. Pour the flour mixture over them and then chew continuously until the cream thickens (decreases to about 60% of the initial volume). At the end, add a few drops of vanilla (to taste).
To check if the density of the cream is correct, you can do the following test: remove the spoon from the cream and draw a line in the middle with your finger. If the cream does not drain from the top half and does not touch the bottom half, it means that it is ready.
After it has thickened enough, transfer the cream to another bowl (possibly placed in cold water or greased with ice) and mix until cool. you can leave it to cool at your own pace, but before putting it in the eclairs it must be mixed well, again.
When the cream is ready, cut the eclairs lengthwise, only partially (the 2 halves should not be separated). To exemplify how I put the cream in the eclair, the picture shows 2 detached halves. But the correct way to cut the eclairs can be found in the previous pictures.
With the help of the pos, put the cream between the eclairs, generously.
I made the simplest possible glaze:
Take 2 tablespoons of fresh cream and heat in the microwave for 40 seconds (can be done on the stove eye). Put the chocolate and let it soften for 2-3 minutes. Then mix until smooth.
I glazed the eclairs with a brush.
Vanilla cream can be mixed with 2 tablespoons of whipped cream, if you like its flavor.
The recipe for the dough is Martha Stewart's. I halved her recipe, that's why there are commas. :) The dough behaves very well, it grew very nicely, even unexpectedly.
Cream of vanilla clasica (custard)
You can fill tender sheets, you can fill eclairs, a cake top or rolls. Eclair from wheat flour, egg, butter, milk, vanilla cream, cream, raspberry, sugar decor. These eclair shells can be filled with vanilla cream (patissiere) and. Mini eclairs with vanilla cream Dessert Recipes, Cake Recipes, Dishes Served. Vanillin (or vanilla essence or vanilla pods). Eclair cake with vanilla cream and burnt sugar Gâteau Saint Honoré. Eclairs with vanilla cream and chocolate icing - great dessert. The recipe for choux a cake with puff pastry creams, vanilla cream with whipped cream. Vanilla filling for eclairs: 1 liter of milk. Assembling mini eclairs with vanilla cream: We cut the lids of the ecler shells, as much as we get one. Fluffy shell with butter, fine vanilla cream with vanilla seeds, very good quality fondant, balanced taste potentiated with cinnamon. Both butter and oil can be used for grease. The cream for eclairs is called mousseline, a vanilla cream.
Brownie with peanut butter and almonds, a wonderful blackberry with moist inside and. Butter, flour, milk, vanilla cream, fondant topping. Dobos cake (the original recipe is with cocoa mass and cocoa butter) Snacks.