You should try the raspberry eclairs, especially refreshing and especially delicious!
- Eclere ingredient:
- apa- 150 ml
- oil- 75 ml
- flour- 100 g
- eggs- 3 pcs
- a pinch of salt
- Raspberry cream:
- white chocolate- 100 g
- liquid cream- 50 g
- pastry cream- 100 ml
- crushed raspberries- 100 g
- raspberry puree - 2 tbsp (from 100 g mixed raspberries)
Preparation time: less than 60 minutes
RECIPE PREPARATION Raspberry eclairs:
For eclaughter shells, boil water with oil and a pinch of salt
When the water has started to boil, add all the flour and mix well with a wooden spoon, until it starts to come off the bottom of the bowl.
Turn off the heat and let the composition cool
Gradually add one egg, mixing well with the mixer
Put the composition in a posh and form the eclairs in the tray, on baking paper, at a distance from each other.
Place the tray in the preheated oven at 200 degrees and do not open it at all during baking.
Leave in the oven for 10-15 minutes, until they turn slightly golden on top and are well swollen
Remove the eclairs and leave them to cool
For the cream, heat the liquid cream and then pour it over the broken white chocolate pieces.
Mix well and leave to cool
Beat crème patisserie well, stop 3 tablespoons and the rest lightly incorporated into the white chocolate cream
Crush the raspberries with a fork and add it to the cream, stirring lightly
Mix the raspberry puree (obtained from 100 gr of raspberries passed and passed through a sieve) with whipped cream and glaze the lids from the eclairs with a brush
Fill the eclairs with raspberry cream, put on the glazed lids and garnish with raspberries
Vanilla eclairs with raspberry icing
These eclairs with vanilla cream and raspberry glaze look so good that you almost can't eat them.
I'm kidding, you will enjoy them with lust and you will receive many compliments from those with whom you will decide to share them. For the cream inside, you can also try chocolate, matcha or caramel options, depending on your preferences.
Ingredients for vanilla eclairs with raspberry glaze:
For the eclair dough
For vanilla cream
-30g unsalted butter at room temperature
For raspberry icing
-2 tablespoons pureed raspberries, well drained
-fresh raspberries for garnish
Method of preparation:
In a saucepan over low heat, mix the milk, water, butter, salt and sugar until they start to sizzle. Take the pot of fire and add the flour, stirring constantly until it is completely incorporated.
Put the pot on the fire again for two minutes, to evaporate any traces of water that did not mix well with the flour. It is important to do this because otherwise the eclairs will not swell properly.
After removing the dough from the heat, wait a few minutes before adding the eggs. If the dough is too hot, the eggs will coagulate and the eclairs will not grow evenly.
When the dough has cooled a bit (1-2 minutes are enough), add lightly beaten eggs (previously kept at room temperature) and mix well until you get a fine paste without lumps.
Prepare the tray, lining it with baking paper, then put the eclair dough in a bag with nozzles and form 8-9 cm dough sticks. Place the tray in the preheated oven at 180 degrees Celsius and bake for 30-40 minutes, until well browned.
Mix the milk, vanilla seeds and half the amount of sugar in a pan over medium heat until the mixture starts to sizzle. Separately, mix the remaining sugar and cornstarch in a bowl. Add the yolks and mix again until a fine paste is formed.
Take the milk off the heat and gradually add it to the yolk paste, stirring slowly, so as not to cut the cream. Put everything back on low heat, stirring constantly, so that it does not stick. When the cream thickens and perfectly covers the bottom of the spoon, take it off the heat and strain it into a bowl.
Add the butter, stirring slowly, then cover and refrigerate for a few hours (enough to get the consistency of pudding).
Cut the eclairs lengthwise and fill them with vanilla cream. Replace the lids and grease them with raspberry icing (obtained by mixing sugar with raspberry puree).
After the icing has set and hardened, decorate with fresh raspberries or powdered sugar, as you prefer.
In a saucepan put water (or water and milk), diced butter, salt and place the bowl on the fire.
When it starts to boil, turn on low heat and add the flour, all at once. Stir vigorously with a spatula or wooden spoon to homogenize the composition.
Continue for another two to three minutes, until a film of dough forms on the bottom of the bowl.
*This is a very important step because it reduces the moisture in the dough.
Then transfer the dough to a bowl and spread it on the walls of the bowl to cool faster. It does not have to cool completely, as it is slightly warm, you can start adding eggs.
So, start incorporating eggs (at room temperature), one by one. Mix well and when the first one has set in, you can put the next one. You can use a spatula or spoon, but you can also do it with a hand mixer.
The dough should be thick, shiny, with a sticky consistency but flow from the spatula.
Now the eclair dough is ready to be transferred in a pouch with a round dui (I chose it). Place baking paper in two trays (30 & # 21533 cm) and form the eclairs. I preferred them small, 8-9 cm one, not very thick and I got 33 pieces.
Now I'm ready to bake. Preheat the oven to 220 ° c, place the tray on the middle grill and bake the eclairs for 15-20 minutes, then reduce to 180 ° C and continue baking for another 10-15 minutes, until nicely browned. The time may vary depending on the size you have chosen to make.
At the size I chose, 15 minutes at 200 ° C and another 10 minutes at 180 ° C were enough.
* Baking the eclair dough in the first 15-20 minutes at a higher temperature helps to double the volume and brown. That is why it is recommended that, during this time, the oven door is not opened in any form. Reducing the temperature is necessary for the eclairs to bake completely and to dry the dough well.
It is not a rule with the oven temperature because, depending on each oven, it can change. For example, at the first electric oven I had, I could not bake the eclairs at more than 200 ° C. If I increased the temperature, they didn't even start to grow properly and the heat was almost burned on top. So, everyone knows their oven and adjusts their baking temperature.
* If the eclairs are not cooked, dry enough, when you take them out of the oven, they will leave.
The eclairs are ready. Light, hollow on the inside, raised, airy, reddish, ready to fill with your favorite cream.
You can cut them in half lengthwise or (as I did now), you can make two holes on the bottom / back and fill.
You can decorate them simply, with melted chocolate mixed with oil or, if you want some real eclairs, you can prepare fondant. Good luck and success to those who are trying for the first time to prepare dough for eclairs!
Eclairs decorated with fondant are more attractive and much tastier.
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Vanilla and raspberry cream tarts
You need: 500g sweet fragrant dough, for cream: 3 egg yolks, 25g flour, 60g sugar, 2 sachets of vanilla sugar, 250ml milk, 10g butter, fresh raspberries and 8-9 small tart shapes with a diameter of 10cm.
Method of preparation:
1. Allow the dough to thaw well. Spread it with the twister until it reaches 3mm thickness. Cut it out and place it in the shapes, pressing firmly with your fingers on the edge. Prick it with a fork from place to place, so it cooks well.
2. Bake for 15 minutes. When baking the dough without filling, in order to keep its shape, place baking paper on top in which you placed rice or beans. Remove the paper and bake the sweet dough for another 5 minutes.
Meanwhile, prepare the cream:
3. Mix in a saucepan the 3 egg yolks with half the amount of sugar (until the sugar melts completely).
4. Add the flour little by little, stirring constantly with the whisk.
5. Then add the milk, remaining sugar and vanilla sugar and bring to a boil over low heat.
6. Keep on low heat, stirring constantly, until you get a cream-like cream. Turn off the heat and add the butter. Pour the hot cream into the molds and leave to cool.
7. Garnish with your favorite fruits. You can decorate with any combination of fruits.
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 separate cavities are formed 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's 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!
- It took
- 260 g of flour
- 380 ml water
- 120 ml oil
- 8 eggs
- 1 pinch of salt
- 2 sachets of vanilla sugar
- 5 yolks
- 225 g sugar
- 60 g starch
- 750 ml milk
- 1 pinch of salt
- peel from half a lemon
- 100 g dark chocolate
- 70 ml of milk
We prepare the dough like this: we put water, oil and a pinch of salt in a pan to boil.
Let it cool well, then transfer the dough to a bowl and incorporate the eggs one by one.
When I have finished embedding all the eggs, the dough looks like this.
With the help of a pocket bag we put the dough in the tray in the form of sticks. If you don't have one, you can use a thicker plastic bag cut at one corner.
Bake for the first 15-20 minutes in the preheated oven at 220 ° C, then reduce the temperature to 170 ° C and leave them for another 10-15 minutes. Do not open the oven door and let them brown well, otherwise they will leave when you take them out.
When they are cold, we cut a lid on each eclair.
Cream: mix the yolks with the sugar and a little milk in a saucepan and separate the starch and a pinch of salt separately in the milk.
Homogenize both compositions and put on the fire, stirring constantly.
It is ready when the composition acquires the consistency of a pudding.
Let it cool and add the peel of half a lemon.
With this cream we fill the eggs and glaze them with melted chocolate together with the milk on low heat or in the microwave. Enjoy!
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Dessert with raspberries in a glass
I like desserts more and more by the glass, especially now during the summer and especially those based on fresh fruit. They are made quickly and easily and we do not even turn on the oven for them.
I do not know how it is that guests are always pleasantly surprised by such a dessert by the glass, served cold, refreshing and fragrant. It has happened to me more than once to praise these simple creams and to ask for the recipe, which makes me believe that many people do not know and practice them. Honestly, we don't have any tradition in this kind of desserts. Neither our mothers nor our grandmothers did that. Or at least mine didn't.
And yet these desserts are so light and versatile that I have almost nothing to write about them. In principle we need natural cream, fruit puree or fresh fruit and what else is found in the house good to put in a glass. Biscuits, champagne biscuits, chocolate or grated chocolate drops, dried fruit, maybe nuts or hazelnuts, depending on taste. I was left with the raspberry tiramisu biscuits and some chocolate drops that were too small for another recipe anyway, so I successfully used them for today's dessert.