A great snack - eclairs with caviar

For most people, the word "eclairs" is associated exclusively with cakes. But, logically thinking, you can come to the conclusion that you can put any stuffing into the shell of the dough - and it will not be dessert, but a tasty and convenient snack. And if you build eclairs with caviar, especially with red, then a delicacy. Since the ready-made "pocket" for the filling can not be bought in the store, before stuffing the eclairs, they will have to make a dough for them. Immediately warn: it is whimsical, so it can not be the first time. Do not despair: a little experience, and prepare eclairs will be almost as easy as sandwiches.

Brewed dough

It necessarily includes butter. Some cooks replace it with margarine. It is a perfectly permissible replacement, if you are firmly convinced of its quality. However, this product is required a little, so it's better not to be greedy and cook dough for eclairs just in oil. Take not a very large pot, it pours a half cup of water, which is laid 100-gram block of oil (to accelerate the process it can be cut) and salt. When the contents boil, and the oil melts, the container is removed from the fire and it is poured into a half cup of flour (constantly stir!). Dishware again returns to the quietest fire and heats up (stirring does not stop) until the dough thickens. After it cools down to 60 degrees, 5 eggs are broken in turn, and after each mass it is necessary to grind well. Since our dough for eclairs diner, not dessert, it can add half a glass of grated cheese and a little muscat with red pepper - it will be even tastier. The output produces a thick, but loose dough.

Secrets of baking

Whatever you are going to stuff your eclairs, the shell is worn separately. The dough is typed in a spoon and spread out over a spread or lined with parchment baking tray at a sufficient distance from each other: from the temperature it increases in size. The sheet is placed at the very bottom at a temperature of 220 degrees. In ten minutes it drops to 200, and the eclairs are kept in the oven for another quarter of an hour. Then the oven switches off and the door remains closed. After about five minutes it opens, but the sheet does not come out. You can get the baking tray when the blanks cool down a little, otherwise they will settle. To save the settlers, you can return to an even hot oven. When baking, you can not open the door, move or shake the sheet - spoil the baking.

Herring filling

First, we describe the budget option - eclairs with caviar, which is not a delicacy. Six pieces of slightly salted herring fillet are taken, all the bones are removed, and the meat is passed through a meat grinder along with three melted cheese curds (optional - a glass of grated cheese), butter (200 g, put in a freezer for at least 15 minutes) and Fresh herbs - parsley and onion feathers. The filling is beaten up to splendor with a mixer or blender, transferred to a confectionery syringe and distributed over already cooled casings. They will need to make a small incision for this. Until the time comes to serve snacks, the dish on which the eclairs with caviar lie should be put in the refrigerator.

Expensive and tasty: filling with red caviar

Shells for a snack are baked already described method. Is that, perhaps, to make them a little larger, so that it would be more convenient to stuff it. As an option - spread the dough not circles, and lengthened sausages. To stuff eclairs (photo), the cut will have to be done longer - the stuffing will be a spoon. First, a piece of butter is put in the shell, around it is red caviar, on top, near the cut itself is a small branch of dill or parsley. For a change, you can put in a slice a thin slice of lemon or a circle of cherry. By the way, many housewives advise to cook eclairs with caviar of red fish from rye flour - believe that such a dough is more in harmony with the filling. The ratio of products and the principle of creation are no different from the recipe, in which wheat flour is used.

Fish plus caviar

As a companion in eclairs with caviar, something like salmon, salmon or trout will do. The most harmonious is to buy salted fish - or to pickle fresh ones yourself, then you need to take care of it the day before, for a day. For this, the salmon is cut with almost transparent plates and sprinkled abundantly with salt. Relive about the salting is not necessary: the fish will take as much as necessary. In a closed vessel in the refrigerator, salting occurs quickly. However, some cooks also use smoked fish, choosing not too fat for these purposes. The cooked fillet is cut into thin slices, the butter is the same plates, and the eclairs (photo) are first laid with oil, then with fish, and with the third layer - caviar. A branch of dill for beauty - and you can have champagne. Under the New Year, on the day of the birthday or on the anniversary of the wedding, no one will think of the best snack!