Ingredients for - Eclairs with crispy crust
How to cook deliciously - Eclairs with crispy crust
1. Stage
Prepare the shortbread dough. Crumble the chilled butter with the flour and sugar into crumbs. Knead a soft, elastic dough, roll into a ball. Wrap in clingfilm and place in the freezer for 10 minutes.
2. Stage
Roll out the dough very thinly between 2 sheets of parchment, about 1-2 mm thick. Place in the freezer for 5 minutes so that the dough is frozen and easier to cut.
3. Stage
Prepare the custard dough for eclairs. Heat the milk in a saucepan, add butter, sugar and salt. Bring to a boil, but do not boil.
4. Stage
Remove the pan from the heat and quickly, in one step, pour in the sifted flour. Stir well. Put the pan on a low heat and dry the dough for 2 minutes, stirring constantly with a spatula. Remove from the heat, cover and allow to cool.
5. Stage
One egg at a time, kneading well each time. The dough is medium thick.
6. Stage
Using a pastry bag with a shaped nozzle, drop the custard dough eclairs onto a baking tray lined with paper and greased with vegetable or butter. You can make eclairs in both classic and shaped shapes.
7. Stage
Cut the shortbread dough into rectangles. Their size should correspond to the size of an eclair. If the shortbread is not too thinly rolled out, the eclairs will not increase in size much when baked (the shortbread will crush them) and they will not be hollow enough inside.
8. Stage
Remove the sandy rectangle from the parchment and place it on top of the eclairs. If the strips do not come off the parchment well, frost them for a few minutes and then take them off again and place them on the eclairs. Bake in a preheated oven at 180*C until the eclairs have doubled in size. Open the oven door slightly (to allow steam to escape), bake until golden (about 25 minutes).
9. Stage
Rub the cottage cheese twice through a sieve. Combine with the fat sour cream, sugar and vanilla. Mix well without beating. Let stand for 2-3 minutes and stir again.
10. Stage
Ready eclairs are very hollow inside, so the cream is distributed evenly. Make an incision on the side of the cake with a sharp knife, put the cream in a pastry bag and fill the eclair cavity. Sprinkle with powdered sugar.
11. Stage
Enjoy!