Eclairs with Buttercream
Eclair – is a perfect cake, which will find a lot of admirers. This invention of french chefs has undeniable advantages: the minimum amount of dough, the maximum amount of cream. Golden sides of an eclair are a kind of a trunk that hides a delicious custard. The choux pastry is famous for its unusual and pleasant taste. The surfaces of the cakes are decorated with patterns of chocolate glaze.
Ingredients
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Flour150-170 g
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Water200 ml
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Salt¼ tsp
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Milk400 ml
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Egg7 pcs
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Sugar¾ glass
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Butter170 g
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Dark chocolate80 g
Steps
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1. To make eclairs we will need a modest set of products. When baking, the choux pastry dough undergoes an amazing transformation: the flattened strip of dough grows to a giant size, creating a shell of the future cake. And inside it is empty, this space is intended for the custard. The main task of a cook is to "force" the dough to grow.
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6. Beat eggs into the dough one by one, mixing the mass until smooth.
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7. The result is a thick viscous batter. If the dough is not thick enough, the éclairs will not rise when baking.
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9. Heat the oven up to 180 degrees, put the baking sheet with future eclairs. The baking time is 40 minutes, try not to open the oven door until ready cakes.
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16. Put a piece of butter into hot cream, stir intensively and leave it to cool.
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17. Take the eclairs out of the oven, cool the cakes on a grill. Put cold cream into a pastry bag. Make the puncture in the soft side of the eclair with a nozzle, fill the internal space with cream.
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19. Serve the cakes on a flat dish. The eclairs can be stored in a refrigerator for 3-4 days.
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