Name: Eclairs with raspberry cream
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Flour - 150 gram; Chicken egg - 200 gram; Water - 250 Ml; Butter - 100 gram; Salt - 3 gram; Sugar - 5 gram; Raspberry - 300 gram; White chocolate - 160 gram; Creamy - 225 Ml; Gelatin - 10 gram

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Eclairs with raspberry cream

Custard Dough

1. Flour 150 gram

2. Chicken egg 200 gram

3. Water 250 Ml

4. Butter 100 gram

5. Salt 3 gram

6. Sugar 5 gram

Cream

1. Raspberry 300 gram

2. White chocolate 160 gram

3. Creamy 225 Ml

4. Gelatin 10 gram

How to cook deliciously - Eclairs with raspberry cream

1. Stage

Let's start with the eclairs themselves. Let's prepare the necessary ingredients for the custard dough. I make it with water. You can mix it with milk 50/50, or you can take pure milk. But then the dough will turn out more "combustible" - you will have to watch to ensure that they do not burn. Strong flour is recommended for custard dough, so I have two kinds - manitoba (high protein 14%) and wheat w/c with protein 11%. Read the composition on the package. Both are available at hypermarkets, which are now in abundance.

2. Stage

Turn the oven up to 200 degrees Celsius. Chop the butter into pieces and pour it into the water.

3. Stage

Mix and sift the flour, put the water and butter on the stove and bring the mixture to a full dissolution of the butter in it. Do not let it boil for long, otherwise some of the liquid will evaporate, and this will affect the quality of the dough.

1. Stage. Eclairs with raspberry cream: Mix and sift the flour, put the water and butter on the stove and bring the mixture to a full dissolution of the butter in it. Do not let it boil for long, otherwise some of the liquid will evaporate, and this will affect the quality of the dough.

4. Stage

Pour all the flour into the boiling water at once and immediately stir until it forms a smooth ball. Boil for another two or three minutes on the heat, stirring constantly. As soon as a thin white crust appears on the walls of the ladle - the brew is ready.

1. Stage. Eclairs with raspberry cream: Pour all the flour into the boiling water at once and immediately stir until it forms a smooth ball. Boil for another two or three minutes on the heat, stirring constantly. As soon as a thin white crust appears on the walls of the ladle - the brew is ready.

5. Stage

Cool the dough to a temperature of 35-40 C. Transfer to the bowl of a mixer or a bowl. Start adding eggs one at a time, watching the consistency. Once the first egg is incorporated, add the second egg, etc.

1. Stage. Eclairs with raspberry cream: Cool the dough to a temperature of 35-40 C. Transfer to the bowl of a mixer or a bowl. Start adding eggs one at a time, watching the consistency. Once the first egg is incorporated, add the second egg, etc.

6. Stage

From the fourth egg start adding eggs drop by drop, waiting for the right consistency. It took me four whole eggs and a couple of drops from the fifth egg.

1. Stage. Eclairs with raspberry cream: From the fourth egg start adding eggs drop by drop, waiting for the right consistency. It took me four whole eggs and a couple of drops from the fifth egg.

7. Stage

Готове тісто повинне стікати з лопатки рівною гладкою стрічкою.

8. Stage

Place the dough in a bag with a 14 mm French star nozzle. My billet spent overnight in the refrigerator. They say - this way the dough develops gluten and makes it even better. I have little experience, I experimented, but it really was easier to set them off than fresh dough. I set them out on a Teflon sheet, or you can use siliconized parchment. I haven't tried it on a silicone mat. But on plain parchment it turned out all sad - the eclairs were sticking, and the bottoms were concave.

1. Stage. Eclairs with raspberry cream: Place the dough in a bag with a 14 mm French star nozzle. My billet spent overnight in the refrigerator. They say - this way the dough develops gluten and makes it even better. I have little experience, I experimented, but it really was easier to set them off than fresh dough. I set them out on a Teflon sheet, or you can use siliconized parchment. I haven't tried it on a silicone mat. But on plain parchment it turned out all sad - the eclairs were sticking, and the bottoms were concave.

9. Stage

By modern standards, an eclair should be 12 cm long and 3 in diameter. So set them out about 11, 5 cm, and there they will grow. do it in a staggered order so that there is room for air circulation for even baking.

1. Stage. Eclairs with raspberry cream: By modern standards, an eclair should be 12 cm long and 3 in diameter. So set them out about 11, 5 cm, and there they will grow. do it in a staggered order so that there is room for air circulation for even baking.

10. Stage

For a ruddy crust, sprinkle the top with a mixture of powdered sugar and cocoa butter Micryo. Baking temperature is 10 minutes at 200 ° C and 20-25 minutes at 180 ° C. Do not open the oven, otherwise the eclairs may fall off. Watch through the glass, as soon as they become red-ready. Take out, transfer to a baking sheet on a rack and let cool completely.

1. Stage. Eclairs with raspberry cream: For a ruddy crust, sprinkle the top with a mixture of powdered sugar and cocoa butter Micryo. Baking temperature is 10 minutes at 200 ° C and 20-25 minutes at 180 ° C. Do not open the oven, otherwise the eclairs may fall off. Watch through the glass, as soon as they become red-ready. Take out, transfer to a baking sheet on a rack and let cool completely.

11. Stage

In the meantime, let's make the cream. Take the frozen raspberries. Put them in a saucepan and bring to the boil.

12. Stage

Soak the gelatin in ice water. If sheet, then in any amount, it will take the right amount of liquid. If powdered, the proportion is 1:6 - for 10 grams of gelatin, 60 ml of water.

1. Stage. Eclairs with raspberry cream: Soak the gelatin in ice water. If sheet, then in any amount, it will take the right amount of liquid. If powdered, the proportion is 1:6 - for 10 grams of gelatin, 60 ml of water.

13. Stage

Hot berries put in a ladle and beat with a blender to puree.

14. Stage

Purée strain through a sieve.

15. Stage

Wipe off the seeds thoroughly.

16. Stage

Prepare the white chocolate. Chop it as finely as possible. Or take ready-made chocolate in calettes.

17. Stage

Pour the hot mashed potatoes over the chocolate.

18. Stage

Mix the mixture thoroughly until it comes together. Put the squeezed gelatin into the mixture. Process with a blender.

1. Stage. Eclairs with raspberry cream: Mix the mixture thoroughly until it comes together. Put the squeezed gelatin into the mixture. Process with a blender.

19. Stage

Whip the cream to medium peaks.

20. Stage

Carefully, in batches, pour the gelatin and chocolate into the cream.

21. Stage

Gently stir with a silicone spatula until homogeneous.

22. Stage

Put the ready cream in clingfilm and roll up a sausage. Put it in the refrigerator to stabilize. 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 dough. It's convenient - the bag doesn't get dirty.

1. Stage. Eclairs with raspberry cream: Put the ready cream in clingfilm and roll up a sausage. Put it in the refrigerator to stabilize. 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 dough. It's convenient - the bag doesn't get dirty.

23. Stage

It's time to start our eclairs.

24. Stage

Make cross-shaped notches on the bottom. Fill the eclairs with cream through them. Put them in a tray, cover with cling film and put in the freezer overnight. We need this to make it easier to decorate them beautifully.