Raspberry-vanilla eclairs - step by step recipe.
- 100 g butter;
- 150 g of flour;
- 4-5 eggs + 1 more egg for lubrication;
- 5 g of salt;
- 5 g sugar.
- For ganache and filing:
- 160 g white chocolate;
- 110 + 270 ml cream 35% fat;
- 1 vanilla pod;
- 300-400 grams of raspberries.
cream for 12 hours. Make ganache, melted chopped chocolate in 110 ml of hot cream, add strained cold vanilla cream, whisk with a blender. Let it sit for at least 4 hours. Beat with a mixer at low revs.
For the dough, mix 250 ml of water with sugar, salt and diced butter. Remove from the heat and add the sifted flour. Stir thoroughly. Return to the fire, vyparte water for 2-3 minutes.
Put the hot dough in a mixer bowl or in a large deep bowl. Gradually add the eggs to the hot dough. If you do in a stationary mixer, then using a nozzle-blade, at low revs, 1-2. If using your hands, then using a plastic or wooden spatula.Then knead the dough very thoroughly with a mixer or spatula to make it absolutely smooth and shiny.
Put the dough in a pastry bag with a nozzle 14-16 mm with cloves. Drain the eclairs on a baking sheet, brush with an egg mixed with a pinch of salt and filtered, put in the oven, preheated to 250-2600C, and immediately turn it off. When the eclairs steadily rise, and the oven temperature drops to 1600C, turn on again at 1600C and bake until done. The finished eclairs will be golden brown and dry inside. If the eclairs fall, it means that you have not received them.
Cool the eclairs and cut them in half lengthwise. Using a pastry bag, place the whipped cream in the lower part of the bag, cover it with an inverted lid, fill it with raspberries, cut in half. Then lightly powder with icing sugar for decoration.
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