Cooking process
For those who are at least a little familiar with baking, making eclairs will not be a problem and a lot of work.
Chocolate eclairs are another kind of this wonderful dessert. The taste of eclairs will depend on which cream you use them.
To eclairs necessarily turned out and did not fall off afterwards, it is necessary to observe several basic rules.
1. The consistency of the dough will depend on the number of eggs added, and they are known to be of different sizes. They may need from 3 to 6 pieces, and the dough, in the end, should be heavily drained from the spoon.
2. When baking eclairs, you can not open the oven for the first 20 minutes. I try not to open it at all, but I watch the process through the glass.
3. After 20 minutes of baking, it is necessary to lower the temperature of the oven and be sure to allow the eclairs to dry for another 10-15 minutes at a lower temperature.
These are the basic rules, but, of course, you still need to consider the features of your oven. Following the basic rules, you can start baking.
For chocolate eclairs we will need the following ingredients.
First, prepare the flour mixture by mixing the flour and cocoa. Sift.
In the bucket combine milk, salt, sugar and oil. Put on the stove and heat, stirring to allow the oil to melt completely.
Make a smaller fire and immediately, without removing the ladle from the fire, enter the prepared flour mix. Mix quickly with a wooden spatula.
Before the formation of a single lump of dough. Remove the ladle from the fire and knead the dough for a couple of minutes until it is absolutely smooth. During this time, the dough will cool slightly and will be ready to take the eggs.
One by one add eggs to the dough, after each thoroughly mixing, until a uniform consistency is formed. This, perhaps, is the most difficult. The number of eggs sometimes needs to be increased if they are medium, not large.
The main thing is to get a similar consistency of the dough and it drained heavily from the scapula.
Transfer the dough into a confectionery bag with a large nozzle.
Put the eclairs on a baking sheet lined with parchment. Bake in the preheated to 180-190 degree oven for the first 20 minutes. Then lower the temperature to 160 degrees and bake another 10 minutes. Switch off the oven, but leave the eclairs in the cooling oven for another 5-8 minutes, so that they dry and do not fall off.
Finished eclairs to cool and fill with any cream. At me – creamy (under the reference the full process of preparation of a creamy cream and stuffings of chocolate eclairs is presented). Sprinkle with powdered sugar or sprinkle with glaze.
I do not really like sweet glaze, so powder is preferable for me. Chocolate eclairs are ready.
You can drink tea.
Chocolate eclairs
Another version of delicious eclairs, with the addition of cocoa in the dough.
Ingredients
Flour – 100 g
Cocoa – 10 g
Milk – 200 g
Butter – 90 g
Salt – 0.4 tsp.
Sugar – 1 tsp.
Eggs – 3 pieces. (large)
Cooking process
For those who are at least a little familiar with baking, making eclairs will not be a problem and a lot of work.
Chocolate eclairs are another kind of this wonderful dessert. The taste of eclairs will depend on which cream you use them.
To eclairs necessarily turned out and did not fall off afterwards, it is necessary to observe several basic rules.
1. The consistency of the dough will depend on the number of eggs added, and they are known to be of different sizes. They may need from 3 to 6 pieces, and the dough, in the end, should be heavily drained from the spoon.
2. When baking eclairs, you can not open the oven for the first 20 minutes. I try not to open it at all, but I watch the process through the glass.
3. After 20 minutes of baking, it is necessary to lower the temperature of the oven and be sure to allow the eclairs to dry for another 10-15 minutes at a lower temperature.
These are the basic rules, but, of course, you still need to consider the features of your oven. Following the basic rules, you can start baking.
For chocolate eclairs we will need the following ingredients.
First, prepare the flour mixture by mixing the flour and cocoa. Sift.
In the bucket combine milk, salt, sugar and oil. Put on the stove and heat, stirring to allow the oil to melt completely.
Make a smaller fire and immediately, without removing the ladle from the fire, enter the prepared flour mix. Mix quickly with a wooden spatula.
Before the formation of a single lump of dough. Remove the ladle from the fire and knead the dough for a couple of minutes until it is absolutely smooth. During this time, the dough will cool slightly and will be ready to take the eggs.
One by one add eggs to the dough, after each thoroughly mixing, until a uniform consistency is formed. This, perhaps, is the most difficult. The number of eggs sometimes needs to be increased if they are medium, not large.
The main thing is to get a similar consistency of the dough and it drained heavily from the scapula.
Transfer the dough into a confectionery bag with a large nozzle.
Put the eclairs on a baking sheet lined with parchment. Bake in the preheated to 180-190 degree oven for the first 20 minutes. Then lower the temperature to 160 degrees and bake another 10 minutes. Switch off the oven, but leave the eclairs in the cooling oven for another 5-8 minutes, so that they dry and do not fall off.
Finished eclairs to cool and fill with any cream. At me – creamy (under the reference the full process of preparation of a creamy cream and stuffings of chocolate eclairs is presented). Sprinkle with powdered sugar or sprinkle with glaze.
I do not really like sweet glaze, so powder is preferable for me. Chocolate eclairs are ready.
You can drink tea.