What are purchased eclairs they do not compare with homemade ones, I realized at eight, when, together with my classmate Zhanna, I baked my first eclairs.
Zhanna brought the recipe, written in a clumsy handwriting, and we zealously began to make dough, moreover Zhanna, as a more experienced (she already baked eclairs at home), constantly corrected me.
Surprisingly, we have succeeded.
Inspired, we devoured almost all eclairs, stopping only when the last three cakes were left on the plate.
Many years have passed since then, and nothing has changed in my recipe for eclairs.
So, for the test you will need:
- 1 cup with topped sifted flour
- 3/4 cup water
- 125 g butter
- 1 pinch of salt
- 4 eggs
For butter cream:
- 1 can of condensed milk
- 1 pack of butter
For chocolate coating:
- 3 tbsp. l of milk
- 3 tsp. cocoa powder
- 2 tbsp. l butter
- 3/4 cup sugar
What we do:
First, prepare the choux dough: water, salt, butter, lay in a saucepan and put on the stove.
When the mixture boils, reduce heat to a minimum and slowly pour in the flour, stirring continuously.
Continue to stir until the dough is smooth.
Remove the saucepan from the heat and let it cool.
Cool enough dough, check is very simple: lower your finger in the middle of the kneaded dough and feel the heat.
If the finger is hot and you want to withdraw it, then the dough has not cooled well enough.
Now oil cream. For its preparation, the oil should be soft and the condensed milk should be at room temperature. Using a mixer, beat the butter in a fluffy white mass.
Condensed milk is introduced by a thin stream gradually, kneading well, so that the “clipping” does not happen and the texture of the cream becomes uniform.
The ready cream is transferred to the pastry bag and put away in a cool place.
Heat the oven to 220 C. Add eggs to the cooled dough — one at a time, kneading well. The finished dough should be elastic and uniform.
We shift in the pastry envelope and «cut off«As confectioners say, dough strips on a baking sheet, covered with baking paper.
If there is no second envelope, you can simply roll out the dough in your hands, lubricating your hands with butter.
It turns out not worse.
Be sure to leave enough space on the baking tray between the cakes, as the choux pastry increases greatly in baking during baking.
We put eclairs in the oven. When the dough «will grab, After 10-15 minutes, reduce the heat to 180 ° C and bake another 10-15 minutes.
Then turn off the oven, and leave the eclairs inside for 5 minutes.
Ready eclairs cool well.
Everyone’s ovens are different, so you need to constantly monitor the result.
The dough should be reddened but not burned.
Preparing the glaze: put all the ingredients in a small saucepan, stir well and set on fire.
As soon as the mass becomes homogeneous, reduce heat and cook with continuous stirring until thick. Check the readiness of the glaze is very easy: drop one drop of glaze in a glass of water.
If it does not spread, then the icing is ready.
Fully cooled eclairs gently fill the butter cream with a confectionery syringe through a small hole on the side. If there is no syringe, you can cut the eclair with a sharp knife along, fill it with cream, and then close the lid. Cover the top with icing.
We remove in the refrigerator.
Illustrations: Ekaterina Morgunova
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.
Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes.
I cook so many and varied that there is no need to repeat the same dish several times.
I like to experiment.
If something touches me in a dish, I take it as an idea as a basis and develop it.
I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us.
You can only change something, customize for yourself, to your tastes. I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles.
I love the smell of fried onions and garlic.
I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.
If it were possible, I would live in the kitchen. ”
Learning to cook with Natasha Skvortsova
Pasta with pesto sauce
Our family is quite Italian. First, a lot of children. Secondly, the cult of pasta.
We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.
Never be afraid to cook a new dish and do not tell yourself: this will not work for me.
Fear in any business is a bad helper, and especially in the kitchen.
Natasha Skvortsova offers a recipe for homemade ravioli and offers to sculpt them using new, accelerated technology.
Trying to remember when I learned to sculpt dumplings.
Dishes from frozen fish
As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.
Meringue is very easy to prepare, although at first glance it may seem difficult.
I myself thought so for a long time, until I started doing it.