Eclair with an open top. That's what I love France

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Confectioner tells how to cook eclairs at home. It turns out that this is no big deal.

These are the eclairs I got
These are the eclairs I got

Surely you know that French cuisine is now considered a benchmark throughout the world. But it was not always so.

Just imagine, in the early XV century, France was in a state of wild Middle Ages. His ascent to Olympus culinary art owes France Catherine de Medici.

In 1533, to get the love of King Henry II, the Medici decided to act "through the stomach." In her request the court chef invented choux pastry recipe and cream. Scones are so fond of the French king, which quickly became popular throughout the country.

That's thanks to the cunning of the Medici were born eclairs. If you're curious to know how the story ended éclairs, I suggest you read the article "Why do men need to treat the French éclairs"The channel"love France".

Cooking method

Dough

220 g of milk, 140 g butter 82.5%, 100 g water, 0.5 hr. of salt, 2 parts. spoons of sugar, 200 grams of flour, 6 eggs (I used C1)
220 g of milk, 140 g butter 82.5%, 100 g water, 0.5 hr. of salt, 2 parts. spoons of sugar, 200 grams of flour, 6 eggs (I used C1)

All the ingredients except the flour and eggs, send in a saucepan and bring to a boil.

Dough should gather into a ball
Dough should gather into a ball

Reduces heat and immediately pour all the flour. I was stirred until homogeneous. With constant stirring leave the dough on low heat for 2 minutes. Remove from the heat and shifts in the cold tank.

In a separate bowl breakin 6 eggs and stir whisk. In several stages introduce eggs to the dough and stir until smooth.

The finished dough should be thick, but the drain with the blade
The finished dough should be thick, but the drain with the blade

Shifts in a pastry bag with a nozzle. If the bag and there is no attachment, remove the dough in a conventional package, the cut corner. Gently squeezing the dough.

Leave space between the éclairs. The dough in the baking time swells and increases in volume
Leave space between the éclairs. The dough in the baking time swells and increases in volume

Eclairs is deposited on baking, the laid parchment or a silicone mat.

Sending baked in a preheated 180 ° C oven for 20-25 minutes. Then reduce the temperature to 160 ° C and bake the same amount.

These are blanks for éclairs I got
These are blanks for éclairs I got

At high temperature should rise eclairs and foothold. After reducing the temperature of them out excess moisture. If the first stage should not be like eclairs propech, they will settle after reducing the temperature. In any case can not open the oven during baking.

Cream

300 g of cream 33%
300g cottage cheese
100g icing sugar

All the ingredients are send in the bowl of the mixer and beat until creamy. I shift into a pastry bag with a nozzle, "the needle."

Fill eclairs cream on both sides, piercing their head.

How to fill eclairs cream, if not a pastry bag and nozzles

Unfortunately, I do not know how to dump without eclair pastry bag and nozzles, but can easily be made "open eclair."

In the photo I fill through a pastry bag, but it's easy to make a spoon
In the photo I fill through a pastry bag, but it's easy to make a spoon

For this purpose, the upper part cut away eclair and using a spoon or package with cut area and fill the cream.

Eclairs top decorate with fresh berries and cover "cover". I cleaned a couple of hours in a refrigerator to stabilize the cream. Before serving, sprinkle with zest of lemon or lime for flavor and beauty.

These are the eclairs with an open top I did. At the end I want to thank Catherine de Medici for her treachery and love for sweets. Read the full story occurrence eclairs you can on the channel "love France".

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