Name: Eclairs to suit every taste
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 12
Ingredients: Water - 300 Ml; Butter - 60 gram; Flour - 125 gram; Chicken egg - 4 PC.; Salt - 1/2 Tsp; Sugar - 1 Tsp

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Eclairs to suit every taste

1. Water - 300 Ml

2. Butter - 60 gram

3. Flour - 125 gram

4. Chicken egg - 4 PC.

5. Salt - 1/2 Tsp

6. Sugar - 1 Tsp

How to cook deliciously - Eclairs to suit every taste

1. Stage

Prepare the products at once, so that everything is at hand.

2. Stage

Mix the water, sugar, salt and butter and pour into a saucepan with a thick bottom. Place on the fire and bring to a boil (the butter should completely dissolve). Turn it down and add all the flour at once. Stir quickly for 1 minute and remove from heat. Allow to cool to room temperature. The dough will be sticky in consistency - this is normal.

1. Stage. Eclairs to suit every taste: Mix the water, sugar, salt and butter and pour into a saucepan with a thick bottom. Place on the fire and bring to a boil (the butter should completely dissolve). Turn it down and add all the flour at once. Stir quickly for 1 minute and remove from heat. Allow to cool to room temperature. The dough will be sticky in consistency - this is normal.

3. Stage

Once the dough has cooled, introduce 1 egg at a time (important! introduce exactly 1 egg at a time) and mix thoroughly. When you add the egg, the dough will first present a mass of individual pieces.

1. Stage. Eclairs to suit every taste: Once the dough has cooled, introduce 1 egg at a time (important! introduce exactly 1 egg at a time) and mix thoroughly. When you add the egg, the dough will first present a mass of individual pieces.

4. Stage

Thoroughly knead the dough with a spatula until smooth. The consistency of the dough will be slightly thicker than pancakes.

1. Stage. Eclairs to suit every taste: Thoroughly knead the dough with a spatula until smooth. The consistency of the dough will be slightly thicker than pancakes.

5. Stage

So, the most important thing in this recipe. The baking process. The secret - grease the baking tray with oil, run cold water on it and shake the tray sharply. On the oiled surface will remain water droplets, which will give additional steam and help the dough to rise. Drop the dough on the baking tray using a spoon, dipping it in cold water or a cooking syringe (I did it with a dessert spoon this time). Leave at least 2 cm of space between the eclairs.

1. Stage. Eclairs to suit every taste: So, the most important thing in this recipe. The baking process. The secret - grease the baking tray with oil, run cold water on it and shake the tray sharply. On the oiled surface will remain water droplets, which will give additional steam and help the dough to rise. Drop the dough on the baking tray using a spoon, dipping it in cold water or a cooking syringe (I did it with a dessert spoon this time). Leave at least 2 cm of space between the eclairs.

6. Stage

Secret 2 - turn on the oven while the dough is still cooking, it should be preheated to 200 degrees. We put the tray on the top shelf and bake for 20 minutes. Then turn it up (yes, that's right, turn it up, not down) to 220 and keep it on for another 15 minutes. Important: Don't open the oven! Take it out of the oven, pierce it with a toothpick through the sides to release the steam, and cool it on a rack or on paper towels. These are the beauties we end up with.

1. Stage. Eclairs to suit every taste: Secret 2 - turn on the oven while the dough is still cooking, it should be preheated to 200 degrees. We put the tray on the top shelf and bake for 20 minutes. Then turn it up (yes, that's right, turn it up, not down) to 220 and keep it on for another 15 minutes. Important: Don't open the oven! Take it out of the oven, pierce it with a toothpick through the sides to release the steam, and cool it on a rack or on paper towels. These are the beauties we end up with.

7. Stage

When the eclairs are completely cool, make incisions with a knife or with a syringe and fill with any cream. The filling can also be non-sweet, such as pâté, then we will have an appetizer, not a dessert. This time I had the usual cream of condensed milk and butter.