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The first time we deal with eclaughter dough. Boil the water with the milk. Add the butter and salt powder and let everything boil until the butter melts. Add all the flour and mix vigorously until a ball of dough forms. Mix the dough well for a few minutes, to remove as much moisture from it and transfer it to a bowl and let it cool for a few minutes to incorporate the eggs. Incorporate eggs into the dough, one by one, mixing with a whisk or mixer. Do not lay the next egg until the previous one is incorporated. Then put the dough in a pos and form the eclairs in a tray on which I put baking paper.
Bake the eclairs in the preheated oven for 15 minutes at 200 degrees, without opening the oven, then lower the temperature to 180 degrees and bake for another 15-20 minutes, making a hole in each eclair to allow the steam to come out and the lightning to dry.
During this time we prepare cream.
Put the milk on the fire together with the vanilla sugar or vanilla essence. In a bowl, mix eggs with sugar and flour and pour the mixture over the hot milk. Mix well so as not to form lumps. Boil the cream well until it comes off the bottom of the pan and put it in a bowl covered with foil to cool the cream well. After the cream has cooled well, transfer it to a bowl and mix it with 100-200 ml of liquid cream to change the texture of the cream and make it more delicious and creamy. Cut the eclairs lengthwise and fill with cream using a pos or a teaspoon. Decorate the eclairs on top with melted white or dark chocolate.