Eclairs with curd cream and not only

Eclairs - favorite by all the delicacy, most often cook eclairs with curd cream. The very word "eclair" has French roots. This is the name for the pastry cake with cream. Above it is covered with glaze

It is not difficult to cook eclairs with curd cream . But before the filling we still have time to reach, but for now, let's start with the test. For this, the following ingredients are used: oil, flour, eggs, water, salt.

Take the butter (100 grams), cut it into cubes, put it in a small saucepan and put on a small fire. The oil is stirred until it melts. The melted butter is poured into a glass of water, salt is added. Fire slightly increase and bring this mixture to a boil. After that, the fire is made smaller. Stirring constantly, a glass of flour is poured into the boiling water. Stir until smooth glossy mass without lumps. After this, allow the test to cool slightly. In the cooled dough add 4 eggs (one by one), continuing to rub it.

Cakes are made from the prepared dough. Take a special confectioner's bag (aka "confectioner's syringe") with a smooth tube and squeeze into the baking tray in the form of tubes or sausages with a length of 10 and a thickness of 2 cm. The distance between them must be at least 5 cm. If there is no confectionery bag, Tubes manually, only for this oil your hands.

Bake the dough for 20-25 minutes in a well-heated oven. About 10 minutes after the start of the baking, the cakes will rise and finally blush. After that, the fire in the oven is reduced and continue to bake for another 15 minutes. The eclairs must become rosy and firm.

It is important to remember that the oven can not be opened! Cakes can "settle" and from them pancakes will turn out.

While the eclairs are cooling down, they begin to make the filling, that is, the cream.

There are three most common variants of eclairs.

Option 1. Eclairs with curd cream.

Use: cottage cheese, sugar, sour cream or yogurt.

Take 200 grams of cottage cheese. Combine it with 150 grams of sugar, then add 200 grams of sour cream or yogurt and mix thoroughly. Ready mix put in the refrigerator for about half an hour, so that it is slightly thickened. Then fill the cream with cakes and eclairs with curd cream head.

Option 2. Eclairs with oil cream.

They use: butter, milk, egg, sugar.

Take the sugar (1 glass) and rub it with the egg. This mixture is transferred to a saucepan, add half a cup of milk and, continuously stirring, bring the mass to the boiling point. Then remove the mixture from the fire. While it cools, take a gram of 200 butter. Mix it well and pour the prepared mixture into it in small portions, thoroughly mixing. If you need a chocolate cream, you can add a little cocoa powder. The cream is ready.

Option 3. Eclairs with boiled condensed milk.

In a saucepan, place a jar of boiled condensed milk (without a can, of course), dilute it with water and bring it to a boil on a small fire. Beat with a mixer butter (200 grams). It should be white. Then, whilst continuing to beat, pour in, a little, a chilled mixture of condensed milk with water. To make the cream more gentle, you can add a little unvarnished condensed milk and mix thoroughly. The cream is ready.

For flavor in the finished cream for zhellanii you can add cinnamon, vanillin, liqueur or cognac.

Now proceed to filling cakes. For this, on the finished eclair, on the side, make a small incision. Through this incision, using a pastry bag, inject the filling inside the eclair.

And the final touch is chocolate icing.

To make the icing, take a bar of chocolate, break it into pieces, put it in a saucepan and melt. After that, add 2 tablespoons of sour cream and bring to a boil, while still stirring. Apply the icing on the cakes right away.

If there is no desire to fuss with glaze, it is replaced with powdered sugar.

That's all. The eclairs are ready. Bon Appetit!