Eclairs with sour cream filling
Description
If you have never made eclairs with sour cream filling, I wholeheartedly recommend doing so. It turns out very delicious! The cream holds its shape perfectly and can be used for any cakes and pastries. Preparing the dessert is very simple if you follow exactly the recommendations given in the step-by-step recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, prepare the cream. To do this, place 1 egg, 120 grams of sugar, and sour cream in a saucepan. Mix everything well.
- 3
Step 3
Add 3 heaping tablespoons of flour and vanilla sugar to the saucepan, then stir once more.
- 4
Step 4
Place the mixture over a water bath so that the bottom of the saucepan does not touch the boiling water, and heat it until thickened, stirring constantly.
- 5
Step 5
Remove the thickened cream base from the heat.
- 6
Step 6
Cover with plastic wrap "in contact" and place in the refrigerator to chill. Take out the butter (130 grams) so that it softens.
- 7
Step 7
Whip the softened butter until it becomes pale and fluffy.
- 8
Step 8
Add 1 tbsp of the cooled custard base for the cream to the whipped butter, one spoonful at a time, beating each addition together with the butter.
- 9
Step 9
The finished cream should be fluffy and uniform.
- 10
Step 10
Rub the raspberries through a sieve to remove as many seeds as possible and obtain raspberry juice.
- 11
Step 11
Add raspberry juice to the cream and whip again until smooth.
- 12
Step 12
To prepare the dough, pour water and milk into a saucepan, add salt (1 pinch) and sugar (1 tsp), and heat.
- 13
Step 13
Add 100 grams of butter so that it melts completely.
- 14
Step 14
Add all the flour at once and mix well.
- 15
Step 15
Keep the saucepan on the heat a little longer, stirring, so that the dough starts pulling away from the sides of the saucepan and comes together into a ball.
- 16
Step 16
Let the dough cool slightly and beat in all the eggs one at a time, vigorously mixing in each egg so they do not curdle.
- 17
Step 17
The finished dough should be smooth and uniform.
- 18
Step 18
Transfer the dough into a pastry bag and pipe it onto a baking sheet in wide strips, about 13 centimeters long each. Smooth the dough “tails” that form during piping with a wet finger.
- 19
Step 19
Bake the éclairs in the oven at 190°C for 30–35 minutes, then for another 10 minutes at 160°C. Do not remove the finished éclairs from the oven immediately; let them cool slightly with the door ajar so they do not collapse.
- 20
Step 20
To fill the eclairs with cream, make 3 holes on the bottom. You can use the tip of a knife or a cream piping nozzle for this. You can simply make slits and fill them with cream through those.
- 21
Step 21
Break the chocolate into pieces, pour in 2 tbsp of milk, and melt it in the microwave in short 15-second bursts. Mix the chocolate mass until smooth.
- 22
Step 22
Apply chocolate to the éclairs using a pastry brush, or simply by dipping them into the chocolate mixture.
- 23
Step 23
While the chocolate is still soft, place a few raspberries on top; you can decorate with mint leaves. The pastries turned out simply delightful.