Eclairs according to GOST
Description
Homemade baked goods for tea. If you are looking for the perfect éclair recipe, here it is. The recipe is simple, you will find the step‑by‑step cooking instructions below. From the listed amount of ingredients, 11 pastries turned out. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour water into a sauté pan, add a pinch of salt, and add butter. Heat until boiling, so that the butter melts.
- 3
Step 3
Add all the flour to the sauté pan at once, stirring without removing it from the heat.
- 4
Step 4
Stir vigorously so that the dough begins to form a lump and pulls away from the sides of the saucepan. Remove from the heat, let it cool slightly so that the eggs added later will not curdle.
- 5
Step 5
Add the eggs to the dough one at a time, mixing them vigorously.
- 6
Step 6
The finished dough should be neither liquid nor thick, but elastic and stretchy.
- 7
Step 7
Pipe the dough into a pastry bag and pipe onto baking paper about 11 centimeters long. Pipe them spaced apart from each other.
- 8
Step 8
Bake at 220 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for an additional 25 minutes.
- 9
Step 9
While the shell for éclairs is baking, start preparing the cream. For this, mix milk, egg and sugar.
- 10
Step 10
Add vanilla sugar.
- 11
Step 11
Place the milk mixture over low heat and cook while stirring until it thickens, but not to a boil. Remove from heat, cool.
- 12
Step 12
Strain the syrup through a sieve.
- 13
Step 13
Beat the softened butter, then pour the cooled syrup into it in a thin stream.
- 14
Step 14
Add the cognac, whisk again, and chill so the cream can be worked with.
- 15
Step 15
Make three small holes in the lower part of the éclair shell.
- 16
Step 16
Fill a pastry bag with cream and pipe the cream into the éclair through the holes. You can also simply cut the éclair and fill it with cream.
- 17
Step 17
For making chocolate glaze, take chocolate, add butter or rich farm cream. Melt the mixture in short bursts of 10‑15 seconds in the microwave.
- 18
Step 18
Stir the resulting chocolate glaze well.
- 19
Step 19
Apply the glaze to the eclairs simply by dipping them in it or apply it with a pastry brush; I preferred to do it with a brush. Let the glaze set.
- 20
Step 20
The éclairs are ready. Your efforts will be rewarded with the most delicious éclairs with that nostalgic childhood flavor!