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Print Recipe
Eclairs with Raspberry Cream Recipe
In cooking, as in clothing, there is fashion. It is especially clearly visible in confectionery products. The tone is set by famous confectioners, presenting recipes in their blogs, which then diverge among users. Raspberry... The taste of this berry is already loved by many sweet tooth a year ago, but the release of a limited series of popular sweets again raised it to the crest of the sweet wave. Now there will be a crimson tinkle. I offer you a variation of French custard cakes. And to make it quite beautiful-cover them with mirror glaze.
Cook Time 60 minutes
Servings
Ingredients
Choux pastry:
Cream:
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 more "fuel"- 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 b / C with 11% protein. Read the composition on the package. Both are available in hypermarkets, which are now plentiful.
    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 more "fuel"- 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 b / C with 11% protein. Read the composition on the package. Both are available in hypermarkets, which are now plentiful.
  2. Turn on the oven to heat up to 200C. Chop the butter into pieces and pour it into the water.
    Turn on the oven to heat up to 200C.
Chop 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 a complete dissolution of the oil in it. Do not let it boil for a long time, otherwise some 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 a complete dissolution of the oil in it.
Do not let it boil for a long time, otherwise some of the liquid will evaporate, and this will affect the quality of the dough.
  4. In boiling water, pour all the flour at once and immediately mix until a smooth ball is formed. Boil for another two or three minutes on the fire, stirring constantly. As soon as a thin white crust began to appear on the walls of the bucket, the brew is ready.
    In boiling water, pour all the flour at once and immediately mix until a smooth ball is formed. Boil for another two or three minutes on the fire, stirring constantly. As soon as a thin white crust began to appear on the walls of the bucket, the brew is ready.
  5. Cool the dough to a temperature of 35-40 C. Transfer to the bowl of the mixer or bowl. Start adding eggs one at a time, watching the consistency. As soon as the first egg intervened, add the second and so on.
    Cool the dough to a temperature of 35-40 C. Transfer to the bowl of the mixer or bowl. Start adding eggs one at a time, watching the consistency. As soon as the first egg intervened, add the second and so on.
  6. From 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.
    From 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 flow down from the spatula with an even smooth tape.
    The finished dough should flow down from the spatula with an even smooth tape.
  8. Put the dough in a bag with a French star nozzle with a diameter of 14 mm. My preparation spent the night in the refrigerator. They say-so the dough develops gluten and it is made even better. I have little experience, I experimented, but it was really easier to plant them than fresh dough. I put it on a Teflon sheet, you can use siliconized parchment. I haven't tried it on a silicone Mat. But on a simple parchment it turned out all sad-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 preparation spent the night in the refrigerator. They say-so the dough develops gluten and it is made even better. I have little experience, I experimented, but it was really easier to plant them than fresh dough.
I put it on a Teflon sheet, you can use siliconized parchment.
I haven't tried it on a silicone Mat.
But on a simple parchment it turned out all sad-eclairs stuck, and the bottoms were concave.
  9. According to modern standards, the Eclair should be 12 cm long and 3 in diameter. Therefore, plant them about 11, 5 cm, and then they will grow. do this in staggered order so that there is room for air circulation for even baking.
    According to modern standards, the Eclair should be 12 cm long and 3 in diameter. Therefore, plant them about 11, 5 cm, and then they will grow.
do this in staggered order so that there is room for air circulation for even baking.
  10. For a Golden crust, sprinkle the blanks with a mixture of powdered sugar and cocoa butter. The baking mode is as follows-10 min. at 200C and 20-25 min. at 180C. the Oven should not be opened, otherwise the eclairs may fall off. Watch through the glass as soon as they become rosy-ready. Remove, transfer on a sheet to the grid and allow to cool completely.
    For a Golden crust, sprinkle the blanks with a mixture of powdered sugar and cocoa butter.
The baking mode is as follows-10 min. at 200C and 20-25 min. at 180C. the Oven should not be opened, otherwise the eclairs may fall off. Watch through the glass as soon as they become rosy-ready.
Remove, transfer on a sheet to the grid and allow to cool completely.
  11. During this time, we will do the cream. Take the frozen raspberries. Put it in a saucepan and bring to a boil.
    During this time, we will do the cream. Take the frozen raspberries. Put it in a saucepan and bring to a boil.
  12. Soak the gelatin in ice water. If the leaf - that in any, it will take the necessary amount of liquid. If powder-the proportion of 1: 6-10 g of gelatin-60 ml of water.
    Soak the gelatin in ice water. If the leaf - that in any, it will take the necessary amount of liquid. If powder-the proportion of 1: 6-10 g of gelatin-60 ml of water.
  13. Put the hot berries in a ladle and punch them into a puree with a blender.
    Put the hot berries in a ladle and punch them into a puree with a blender.
  14. Strain the puree through a sieve.
    Strain the puree through a sieve.
  15. Carefully wipe off the seeds.
    Carefully wipe off the seeds.
  16. Prepare the white chocolate. chop it as finely as possible. Or take a ready-made one in callets.
    Prepare the white chocolate. chop it as finely as possible. Or take a ready-made one in callets.
  17. Pour the hot puree over the chocolate.
    Pour the hot puree over the chocolate.
  18. Mix the mass thoroughly before combining. Put the pressed gelatin in the same place. Punch with a blender.
    Mix the mass thoroughly before combining. Put the pressed gelatin in the same place. Punch 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 in the cream.
    Carefully, in parts, enter the gelatin with chocolate in the cream.
  21. Gently stir with a silicone spatula until smooth.
    Gently stir with a silicone spatula until smooth.
  22. Put the finished cream in a film and roll up the 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.
    Put the finished cream in a film and roll up the 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. Through them, fill the eclairs with cream. Put them in a tray, tighten the film and put it in the freezer overnight. We need this to make it easier to decorate them beautifully.
    Make cross-shaped incisions on the bottom. Through them, fill the eclairs with cream. Put them in a tray, tighten the film and put it in the freezer overnight. We need this to make it easier to decorate them beautifully.
  25. We will decorate them with mirror glaze according to the recipe. You'll make the perfect match.
    We will decorate them with mirror glaze according to the recipe. You'll make the perfect match.

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