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Print Recipe
Caramel-Nut Eclairs Recipe
Tender cakes with a crispy, sweet crust with fragrant nuts and a lot of airy, light, caramel cream!!! The combination is just perfect!!!
Cook Time 60 minutes
Servings
Ingredients
For the cream:
For the dough:
For the syrup:
Additional:
Cook Time 60 minutes
Servings
Ingredients
For the cream:
For the dough:
For the syrup:
Additional:
Instructions
  1. To start, prepare the cream because it needs time to stabilize. Ingredients you will need: Cream with a fat content of at least 30 %. Butter with a fat content of 82 %. Gelatin and water for soaking it. Vanilla, salt, sugar.
    To start, prepare the cream because it needs time to stabilize.
Ingredients you will need:
Cream with a fat content of at least 30 %.
Butter with a fat content of 82 %.
Gelatin and water for soaking it.
Vanilla, salt, sugar.
  2. Soak the gelatin in water and leave it to swell. Cream is combined with butter and heated to a hot state. In a saucepan with a thick bottom, I pour out the sugar and heat it until it turns amber. Not interfering, but simply rolling from side to side. Important!!! sugar is not overexposed, otherwise the cream will be bitter. When all the sugar is dissolved, pour in HOT cream with butter and, without removing from the heat, mix until smooth. Remove from the heat and add salt and vanilla. Stir. I filter it through a sieve. Allow to cool slightly and add the swollen gelatin. I punch it with an immersion blender. I close the film in contact and put it in the refrigerator for 12 hours to stabilize. At the end of time, beat with a mixer for 3-4 minutes until a lush, airy state. The cream should be uniform with a pleasant, beautiful color! Like this!! Ready to use!
    Soak the gelatin in water and leave it to swell.
Cream is combined with butter and heated to a hot state.
In a saucepan with a thick bottom, I pour out the sugar and heat it until it turns amber.
Not interfering, but simply rolling from side to side.
Important!!! sugar is not overexposed, otherwise the cream will be bitter.
When all the sugar is dissolved, pour in HOT cream with butter and, without removing from the heat, mix until smooth.
Remove from the heat and add salt and vanilla.
Stir.
I filter it through a sieve.
Allow to cool slightly and add the swollen gelatin.
I punch it with an immersion blender.
I close the film in contact and put it in the refrigerator for 12 hours to stabilize.
At the end of time, beat with a mixer for 3-4 minutes until a lush, airy state.
The cream should be uniform with a pleasant, beautiful color! Like this!!
Ready to use!
  3. I put it in a pastry bag with this attachment for filling cakes!
    I put it in a pastry bag with this attachment for filling cakes!
  4. Prepare the custard dough. It will require: Milk and water in equal proportions. Eggs 100 g. This is 2 pieces of category C1. Butter with a fat content of 82 %. Flour. Salt, sugar, and vanilla.
    Prepare the custard dough.
It will require:
Milk and water in equal proportions.
Eggs 100 g. This is 2 pieces of category C1.
Butter with a fat content of 82 %.
Flour.
Salt, sugar, and vanilla.
  5. In a saucepan with a thick bottom, combine water, milk, salt, sugar, vanilla, butter and send to the stove.
    In a saucepan with a thick bottom, combine water, milk, salt, sugar, vanilla, butter and send to the stove.
  6. Over medium heat, bring the mass to a boil. It should just boil well, but not for long!
    Over medium heat, bring the mass to a boil. It should just boil well, but not for long!
  7. I pour all the flour at once and actively brew the dough. You can remove it from the fire, I usually just turn it down a little.
    I pour all the flour at once and actively brew the dough. You can remove it from the fire, I usually just turn it down a little.
  8. And dry the dough for 3-4 minutes...
    And dry the dough for 3-4 minutes...
  9. At the bottom should be formed here is a velvety crust, it is also called "flour coating". Remove from the fire.
    At the bottom should be formed here is a velvety crust, it is also called "flour coating".
Remove from the fire.
  10. I allow the dough to cool for a couple of minutes and then add the eggs one at a time, mixing well until smooth. It will be difficult, but possible!
    I allow the dough to cool for a couple of minutes and then add the eggs one at a time, mixing well until smooth. It will be difficult, but possible!
  11. This is the dough you get in the end.
    This is the dough you get in the end.
  12. For convenience, I transfer it to a pastry bag, releasing all the air bubbles so that they do not interfere with the jigging. I give you 1 hour to rest!
    For convenience, I transfer it to a pastry bag, releasing all the air bubbles so that they do not interfere with the jigging. I give you 1 hour to rest!
  13. The dough will also be covered with sugar syrup. It will require: The water and sugar.
    The dough will also be covered with sugar syrup.
It will require:
The water and sugar.
  14. Mix and boil for 1 minute. Let it cool!
    Mix and boil for 1 minute. Let it cool!
  15. There will also be nuts on top. You can take absolutely any. Today I have hazelnuts. With walnuts we also liked it very much)
    There will also be nuts on top. You can take absolutely any. Today I have hazelnuts. With walnuts we also liked it very much)
  16. I dry it in a pan, but I don't FRY it!! just to get rid of the husk. Grind.
    I dry it in a pan, but I don't FRY it!! just to get rid of the husk.
Grind.
  17. Cakes will be deposited with the help of this nozzle. I put the package in a package because the dough is quite dense and one package may not stand.
    Cakes will be deposited with the help of this nozzle.
I put the package in a package because the dough is quite dense and one package may not stand.
  18. I use the dough to fix the baking paper around the edges.
    I use the dough to fix the baking paper around the edges.
  19. Is deposited cake...
    Is deposited cake...
  20. If there are sharp edges, I smooth it with a finger moistened with water.
    If there are sharp edges, I smooth it with a finger moistened with water.
  21. I apply syrup. If it is cold and frozen, you can warm it up a little.
    I apply syrup. If it is cold and frozen, you can warm it up a little.
  22. Sprinkle nuts on top. What fell next I move with the help of a shovel.
    Sprinkle nuts on top. What fell next I move with the help of a shovel.
  23. Send in a preheated oven to 180-185 degrees and bake for 20 minutes, then lower the temperature to 160 and bake for another 15-20, top-bottom mode, without convection. Do not open the oven!!!
    Send in a preheated oven to 180-185 degrees and bake for 20 minutes, then lower the temperature to 160 and bake for another 15-20, top-bottom mode, without convection. Do not open the oven!!!
  24. To a Golden, ruddy crust!
    To a Golden, ruddy crust!
  25. Here are such beauties turned out!!!
    Here are such beauties turned out!!!
  26. On the grill, let it cool completely.
    On the grill, let it cool completely.
  27. I fill it with cream.
    I fill it with cream.
  28. And you can try! Crispy, sweet crust with fragrant nuts and a lot of tender, airy, light caramel cream. The combination is perfect!!!
    And you can try! Crispy, sweet crust with fragrant nuts and a lot of tender, airy, light caramel cream. The combination is perfect!!!
  29. Bon appetit!! And everyone is in a great mood!!
    Bon appetit!!
And everyone is in a great mood!!

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