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- In a saucepan, boil the oil, water and sugar, and when it boils, add the flour and mix well until you get a homogeneous dough that you let cool well.
- in the cold dough we add eggs one by one, mixing well with a spoon after each egg added until it is well incorporated and we obtain a homogeneous dough
- in a tray greased with a little oil, with the help of a pos or you can proceed like me ..... with your hands greased with oil (washed beforehand :))) we take a teaspoon of dough and give it an elongated shape yes 6 -8 cm and 2-3 cm thick and place them in the tray slightly spaced apart to allow them to grow and put them in the preheated oven for about 40 minutes on a suitable heat 180 degrees without opening the oven door.
- the eclairs are ready when they are raised and slightly browned and must not be taken out of the oven immediately so as not to give back; turn off the oven heat and leave them there until they cool a little then take them out to cool completely
- Cut them on a long side with a knife and fill them with cold pudding cream
- prepare according to the instructions on the envelope but only with 750 ml of milk but with 10 tablespoons of sugar and at the end when the pudding cools add the butter and essence
- Melt the broken chocolate pieces in water and at the end add the butter and essence and pour hot with a spoon over the eclairs, according to your imagination
Method of preparation
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
Put water and margarine on the fire and boil until boiling. When boiling, add the flour in a block (all at once) and mix vigorously until a ball of dough is formed. Leave to cool. When it is completely cold, add eggs one at a time (do not add the second until the first is incorporated) and it becomes a sticky dough.
Pour into a pos and draw sticks in the tray. Bake for about 30 minutes (until browned on top). The first 15 minutes the fire is left high to increase then it is given to the minimum. DOES NOT OPEN USA. It would be best to leave them for 10 minutes after turning off the heat in the stove to cool so as not to leave.
Put the milk in a saucepan to heat. Beat the eggs with the sugar until they turn into a thick cream, then add the starch mixed with the flour and mix well. Pour warm milk over the mixture, thinly. The resulting composition is put in the pan and kept on low heat (stirring constantly) until it thickens like a pudding. Leave to cool. Margarine, at room temperature, mix until frothy, add vanilla and a tablespoon of chilled pudding.
Melt the chocolate in a bain marie together with the margarine and the milk, until it becomes liquid. Allow to cool.
Eclairs with vanilla cream are served after being cold for a while.
Other recommended recipes:
Strawberries with strawberry cream. A simple recipe
Eclere with strawberry cream is a recipe that can be prepared to delight your guests with something special or can even pamper you with a dessert while drinking tea or coffee. This recipe is designed for 12 pieces and the ingredients can be easily found in any market or hypermarket.
Strawberries with strawberry cream. All the necessary ingredients:
- 350 ml of milk
- 100 g of flour
- 200 g of frozen or fresh strawberries
- 6 tablespoons sugar
- 3 eggs
- 30 g of butter
- 100 ml of cream
- 75 g of dark chocolate
- 1 packet of almond pudding powder
- 1 tablespoon chopped crystallized ginger
- a little salt
- * We also need Poş with a big starry top
Cooking recipes and health tips
Oetker is a healthy and tasty dessert, prepared with 500 ml of milk and 40 g of sugar. It is a very fine cream & pudding, wonderful for eclairs, cream, tarts and many other leafy cakes. Enjoy with Gina Bradea Vanilla cream with butter for cake or cakes & # 8211 cream. Cakes & # 8211 cakes & # 8211 urban flavor cookies. The Romanians call it "vanilla pudding with butter" and make it with powder from the envelope. For the countertop 3 eggs 200 g butter a pinch of salt 200 g powdered sugar 1 sachet of sugar.
Add fructose or sweetener and.
How do these eclairs and choux a la cream fill with cream?
I waited until the ecler and choux shells cooled completely. I was ready vanilla cream and whipped cream and slightly sweetened and vanilla. Here you see in detail how to whip whipped cream correctly.
Filling choux a la creme with vanilla cream and whipped cream
Important! The eclairs and choux are filled a few hours before serving! They quickly soften from the cream. If you want to keep the shells empty for a long time, you will have to keep them in airtight plastic bags, in a cool place. At room temperature they will mold in 2-3 days if they are closed in the bag.
I cut a lid and lightly hollowed with a teaspoon inside each choux. Often several cavities are formed separated by dough septa. We want the cream to reach everywhere, not just fill a part of the choux. I filled each choux with vanilla cream and added a teaspoon of whipped cream. I put the lid back on.
This is what these choux a looks like in creams filled with patissiere cream and natural whipped cream.
Fill eclairs with vanilla cream and whipped cream
I cut each eclipse lengthwise, cutting a lid at the top. I filled them all with cream and decorated them with whipped cream. You can also put pieces of strawberries, blueberries, etc. I put the covers back in place.
This is what the filled eclairs look like.
Finally I powdered the eclairs and choux with sugar. They can also be glazed with fondant (recipe here). I'm ready to serve! They can be stored in the refrigerator for a few hours.
You can sprinkle them at the end with caramelized burnt sugar & # 8211 his crunchy texture is fabulous!
From mini choux I made the classic Profiterol dessert with ice cream and whipped cream & # 8211 recipe here.
With them I made a delicious Ecler Cake with vanilla cream and whipped cream & # 8211 see here.
From the same dough I made the ecler cake by the meter & # 8211 see here.
They can also be filled with cheese sauce, mushrooms, salted cream cheese. I hope you succeed in this recipe for eclairs and choux a la creme! Good luck with that!
The recipe for the famous eclairs with vanilla cream
For ecler shells:
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-100 ml oil
-200 ml water
-200 gr of flour
-6.7 eggs (depending on size)
-a pinch of salt
-4.5 eggs (and depending on the size, I used 5 because they were small)
-8 tablespoons sugar (with tip)
-4 tablespoons egg white sugar
-vanilla essence and a pinch of salt
For the icing I didn't make fondant (I will make another one) I used 150 gr melted chocolate with 3 tablespoons of oil…
For the shells I put water with oil and salt to boil, I boiled and then I suddenly added the previously sifted flour. I mixed and what can be seen in the photo came out. I left it to cool.
Then I added one egg, and I mixed after each one, until each egg was incorporated. This is the secret… .no other egg is added, until the other one is incorporated.
This is what I look like in the end, I got 7 eggs because they were small. It must be able to rotate easily
With this composition you can make eclairs, choice of cream or sheets for cakes. You can make donuts that are filled with sweet or salty creams (caviar, mushrooms, pate, etc.)
So with a pos with spirit I poured small and thin sticks in the greased tray.
I put it in the oven at 200 degrees for 25 minutes, the oven door does not open during baking, otherwise it does not swell when baked. When they are nicely browned, they are swollen and dry, ) Remove from the oven and leave to cool.
For the cream: Boil the milk and in the meantime mix the yolks with the sugar and the essence until they turn white and the sugar is melted. Add a few tablespoons of milk (from the one that boils) and the starch. , in boiling milk (as in pudding).
Beat the egg whites with the sugar like meringue. When the pudding has hardened, turn the heat to low and add a tablespoon of egg whites and continue mixing…. We continue to add the egg whites until we finish it. Incorporated the egg whites, turn off the heat and leave to cool.
The cream looks so soft and fluffy.
We cut the lids into eclairs (they are small for me - so mini eclairs) and with the help of the pos (or teaspoon) we fill them with cream. harden the chocolate and put them in the fridge or …… we start eating.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Eclairs with pineapple cream
In a 1 liter saucepan, boil water, fat and salt. When it first boils, set aside the pan and add all the flour, stirring vigorously. Stir until the dough is all set and comes off the walls of the bowl. Let the dough cool.
When it is almost cold, add the eggs one by one, mixing well after each one.
On a large tray, lined with baking paper, form the eclairs, with the help of a pos. Leave the distance between them, because they will grow in the oven.
Put the tray in the preheated oven at 180 degrees C.
Be careful: do not open the oven for the first 20 minutes. It should be baked for about 30-35 minutes, no less.
From a can of pineapple, we will use all the pulp and only 100 ml of syrup.
Canned pineapple or strain.
We put the pineapple pulp in a blender and we pass it well to obtain a puree. In a pot, put the yolks, starch, pineapple juice and sugar and mix well so they are not gummy.
Put the pot on low heat and stir continuously, until you get a cream as thick as a pudding.
Let cool covered with cling film.
Separately, beat 100 ml whipped cream with 100 gr mascarpone.
When the cream is well cooled, mix the whipped cream with the mascarpone with the boiled cream and the pineapple puree, without the juice it leaves.
We fill the eclairs and decorate them as we like,
The baked dough can be stored for a long time, in hermetically sealed or frozen plastic sheets.