Name: Eclairs with crispy crust
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 8
Ingredients: Milk - 200 Ml; Sugar - 1 tbsp; Salt - 3 gram; Chicken egg - 3 PC.; Butter - 80 gram; Flour - 120 gram; Sugar - 150 gram; Cottage cheese - 200 gram; Sour cream - 150 gram; Vanilla - 1 pack; Butter - 100 gram; Flour - 120 gram; Sugar - 120 gram; Powdered sugar - 50 gram

Ingredients for - Eclairs with crispy crust

1. Custard Dough Milk 200 Ml

2. Custard Dough Sugar 1 tbsp

3. Custard Dough Salt 3 gram

4. Custard Dough Chicken egg 3 PC.

5. Custard Dough Butter 80 gram

6. Custard Dough Flour 120 gram

7. Cream Sugar 150 gram

8. Cream Cottage cheese 200 gram

9. Cream Sour cream 150 gram

10. Cream Vanilla 1 pack

11. Shortbread dough Butter 100 gram

12. Shortbread dough Flour 120 gram

13. Shortbread dough Sugar 120 gram

14. Sprinkling Powdered sugar 50 gram

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.

1. Stage. Eclairs with crispy crust: 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.

1. Stage. Eclairs with crispy crust: 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.

1. Stage. Eclairs with crispy crust: 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.

1. Stage. Eclairs with crispy crust: 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.

1. Stage. Eclairs with crispy crust: 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).

1. Stage. Eclairs with crispy crust: 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.

1. Stage. Eclairs with crispy crust: 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.