| Cook Time | 60 minutes |
| Servings |
Ingredients
Dough:
- 125 ml Milk
- 125 ml Water
- 110 gram Butter
- 140 gram Flour wheat / Flour
- 5 pieces Chicken eggs
- 5 gram Sugar
- 4 gram Salt
Cream:
- 400 gram Apple
- 200 gram Butter
- 120 gram Sugar powder
- 3 pieces Egg yolk
- 30 gram Corn starch
- 2 drops Vanilla essence to taste
Ingredients
Dough:
Cream:
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Instructions
- Pour the milk and water into a saucepan, add butter, sugar, and salt.
- Put on the stove and bring to a boil. As soon as the milk boils, put the oven on the minimum mode. Pour out all the flour and mix intensively, when the dough becomes homogeneous, dry the dough for 2, 3 minutes.
- Transfer the dough to a bowl in which you will be comfortable whipping with a mixer, let it cool to about 60 degrees.
- Add five eggs one at a time to the cooled dough. Add one egg and beat with a mixer until smooth. The dough should be smooth, shiny and moderately thick.
- Transfer the dough to a pastry bag or syringe, put the dough on a baking sheet, put it in a preheated oven to 200 degrees for 25 minutes, then let it rest for 2 minutes in the disconnected oven. I bake in Convention mode.
- That's how pretty they are.
- Peel the apples and cut them into small cubes or slices.
- Put the apples in a saucepan add powdered sugar and mix.
- Cook until puree. If the apples are ready, but do not become mashed, you can punch with a blender. Add the starch, three yolks and vanilla to the apples. Brew the cream on a low heat for about three minutes. As soon as the cream has lightened and increased in volume, remove from the stove, cool. Beat the softened butter into a fluffy foam. Add parts of the Apple cream, beat with a mixer until smooth.
- Stuffed with eclairs.
- The cream has such a bright taste that they do not need to be covered with icing, I sprinkle with powdered sugar.
- Very delicious eclairs.
- Bon Appetit!
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