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 Eclairs with Raspberry Cream Recipe
In cooking, as in clothing, there is fashion. This is especially clearly seen in confectionery. The tone is set by famous confectioners, presenting recipes in their blogs, which then disperse among users. Raspberry... The taste of this berry has already fallen in love with many sweet tooths a year ago, but the release of a limited series of popular sweets has once again raised it to the crest of a sweet wave. Now there will be a crimson ringing. I offer you a variation of French custard cakes. And to make it quite beautiful - cover them with mirror glaze.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 60 minutes
Servings
Ingredients
Choux pastry:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 60 minutes
Servings
Ingredients
Choux pastry:
Cream:
Instructions
  1. Let's start with the eclairs themselves. Prepare the necessary ingredients for the custard dough. I cook on water. You can mix it with 50/50 milk, or you can take pure milk. But then the dough will turn out to be more "combustible" - you will need to make sure that it does not burn. Strong flour is recommended for the custard dough, so I have two types - Manitoba (with a high protein content of 14%) and wheat in / With a protein content of 11%. Check out the composition on the package. Both are available in hypermarkets, of which there are plenty now.
    Let's start with the eclairs themselves. Prepare the necessary ingredients for the custard dough. I cook on water. You can mix it with 50/50 milk, or you can take pure milk. But then the dough will turn out to be more "combustible" - you will need to make sure that it does not burn. Strong flour is recommended for the custard dough, so I have two types - Manitoba (with a high protein content of 14%) and wheat in / With a protein content of 11%. Check out the composition on the package. Both are available in hypermarkets, of which there are plenty now.
  2. Turn on the oven so that it warms up to 200C. Cut the butter into pieces and pour it into the water.
    Turn on the oven so that it warms up to 200C. Cut the butter into pieces and pour it into the water.
  3. Mix the flour and sift, put the water and oil on the stove and bring the mixture to the complete dissolution of the oil in it. Do not let it boil for a long time, otherwise part of the liquid will evaporate, and this will affect the quality of the dough.
    Mix the flour and sift, put the water and oil on the stove and bring the mixture to the complete dissolution of the oil in it. Do not let it boil for a long time, otherwise part of the liquid will evaporate, and this will affect the quality of the dough.
  4. Pour all the flour into boiling water at once and mix immediately until a homogeneous ball forms. Boil for another two to three minutes on the fire, stirring constantly. As soon as a thin white crust began to appear on the walls of the bucket, the kvass is ready.
    Pour all the flour into boiling water at once and mix immediately until a homogeneous ball forms. Boil for another two to three minutes on the fire, stirring constantly. As soon as a thin white crust began to appear on the walls of the bucket, the kvass is ready.
  5. Cool the dough to a temperature of 35-40 C. Transfer to the bowl of a mixer or a baking bowl. Start adding eggs one at a time, keeping an eye on the consistency. As soon as the first egg intervenes, add the second and so on.
    Cool the dough to a temperature of 35-40 C. Transfer to the bowl of a mixer or a baking bowl. Start adding eggs one at a time, keeping an eye on the consistency. As soon as the first egg intervenes, add the second and so on.
  6. Starting with the fourth egg, we start adding eggs drop by drop, waiting for the desired consistency. It took me 4 whole eggs and a couple of drops from the fifth.
    Starting with the fourth egg, we start adding eggs drop by drop, waiting for the desired consistency. It took me 4 whole eggs and a couple of drops from the fifth.
  7. The finished dough should drain from the spatula with an even smooth ribbon.
    The finished dough should drain from the spatula with an even smooth ribbon.
  8. Put the dough in a bag with a "French star" nozzle with a diameter of 14 mm. My cooking lay overnight in the refrigerator. They say - this is how gluten is produced in the dough and it is prepared even better. I have little experience, I experimented, but it was really easier to breed them than unleavened dough. I put it on a Teflon sheet, you can use siliconized parchment. I have not tried to do this on a silicone mat. But on a simple parchment, everything turned out sadly - the eclairs stuck, and the bottoms were concave.
    Put the dough in a bag with a "French star" nozzle with a diameter of 14 mm. My cooking lay overnight in the refrigerator. They say - this is how gluten is produced in the dough and it is prepared even better. I have little experience, I experimented, but it was really easier to breed them than unleavened dough. I put it on a Teflon sheet, you can use siliconized parchment. I have not tried to do this on a silicone mat. But on a simple parchment, everything turned out sadly - the eclairs stuck, and the bottoms were concave.
  9. According to modern standards, the eclair should be 12 cm in length and 3 in diameter. Therefore, plant them at about 11.5 cm, and then they will grow. do this in a staggered order so that there is room for air circulation for even baking.
    According to modern standards, the eclair should be 12 cm in length and 3 in diameter. Therefore, plant them at about 11.5 cm, and then they will grow. do this in a staggered order so that there is room for air circulation for even baking.
  10. To form a golden crust, sprinkle the blanks with a mixture of powdered sugar and cocoa butter. The baking mode is as follows -10 min . at a temperature of 200C and 20-25 min . at a temperature of 180C. The oven should not be opened, otherwise the eclairs may fall off. Watch through the glass as soon as they become ruddy. Remove, transfer to a baking sheet on the grill and let cool completely.
    To form a golden crust, sprinkle the blanks with a mixture of powdered sugar and cocoa butter. The baking mode is as follows -10 min . at a temperature of 200C and 20-25 min . at a temperature of 180C. The oven should not be opened, otherwise the eclairs may fall off. Watch through the glass as soon as they become ruddy. Remove, transfer to a baking sheet on the grill and let cool completely.
  11. During this time we will do the cream. Take frozen raspberries. Put it in a saucepan and bring it to a boil.
    During this time we will do the cream. Take frozen raspberries. Put it in a saucepan and bring it to a boil.
  12. Soak the gelatin in ice water. If the sheet is in any form, then it will take the necessary amount of liquid. If in powder - in a ratio of 1:6-10, per g of gelatin - 60 ml of water.
    Soak the gelatin in ice water. If the sheet is in any form, then it will take the necessary amount of liquid. If in powder - in a ratio of 1:6-10, per g of gelatin - 60 ml of water.
  13. Put the hot berries in a ladle and whisk them into a puree using a blender.
    Put the hot berries in a ladle and whisk them into a puree using a blender.
  14. Strain the puree through a sieve.
    Strain the puree through a sieve.
  15. Wipe the seeds thoroughly.
    Wipe the seeds thoroughly.
  16. Prepare white chocolate. cut it as small as possible. Or take a ready-made dish in callets.
    Prepare white chocolate. cut it as small as possible. Or take a ready-made dish in callets.
  17. Pour the hot puree over the chocolate.
    Pour the hot puree over the chocolate.
  18. Mix the mixture thoroughly before mixing. Put the squeezed gelatin in the same place. Whisk with a blender.
    Mix the mixture thoroughly before mixing. Put the squeezed gelatin in the same place. Whisk with a blender.
  19. Whisk the cream to medium peaks.
    Whisk the cream to medium peaks.
  20. Carefully, in parts, enter the gelatin with chocolate into the cream.
    Carefully, in parts, enter the gelatin with chocolate into the cream.
  21. Gently mix with a silicone spatula until smooth.
    Gently mix with a silicone spatula until smooth.
  22. Wrap the finished cream in a film and roll it into a sausage. Put it in the refrigerator for stabilization. Then just cut off one tendril and put this sausage in a bag with a nozzle. By the way, I did the same trick with the test. Convenient - the bag does not get dirty.
    Wrap the finished cream in a film and roll it into a sausage. Put it in the refrigerator for stabilization. Then just cut off one tendril and put this sausage in a bag with a nozzle. By the way, I did the same trick with the test. Convenient - the bag does not get dirty.
  23. It's time to start our eclairs.
    It's time to start our eclairs.
  24. Make cross-shaped incisions on the bottom. Fill the eclairs with cream through them. Put them on a baking sheet, tighten with a film and put them in the freezer overnight. We need this in order to make it easier to decorate them beautifully.
    Make cross-shaped incisions on the bottom. Fill the eclairs with cream through them. Put them on a baking sheet, tighten with a film and put them in the freezer overnight. We need this in order to make it easier to decorate them beautifully.
  25. We will decorate them with mirror glaze according to the recipe. You will make the perfect couple.
    We will decorate them with mirror glaze according to the recipe. You will make the perfect couple.
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