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Eclairs with vanilla cream

Eclairs with vanilla cream

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For the eclair composition, I boiled the water with the oil and salt, let it boil and then I added the whole amount of flour once.

I mixed (be careful not to be lumpy) and a soft composition came out that I left it to cool a bit. After it cooled down a bit, I added an egg and mixed after each one, until they were all incorporated. From the resulting composition the eclairs are made. I poured a spoonful of the composition, in an elongated form, into the ungreased tray. I put it in the preheated oven for about 25 minutes. Do not open the oven door during baking, otherwise leave the composition and do not swell. When they have browned and are swollen, take them out of the oven and leave them to cool.

For the cream I boiled the milk and in the meantime mix the yolks with the sugar and the essence until the sugar is melted.

Add a few tablespoons of milk (take from the one on the fire) and starch, stirring constantly to avoid lumps and gradually pour, stirring, in boiling milk over low heat. Meanwhile, quickly beat the egg whites with the sugar until it is melted. When the composition has hardened a little, add a tablespoon of egg whites and continue mixing until you have incorporated all the egg whites. Once incorporated, turn off the heat and leave to cool. Meanwhile, cut the top of the eclairs and with the help of a teaspoon we fill them with cream and put the cut part of the eclairs on top. After we have finished filling, we put the melted chocolate in a pan with a little oil.

When the composition is homogeneous with the help of a razor we take from it and pour over the eclairs. .

Let the chocolate harden and put them in the fridge!