|1.||Flour Custard Dough||150 gram|
|2.||Chicken egg Custard Dough||200 gram|
|3.||Water Custard Dough||250 Ml|
|4.||Butter Custard Dough||100 gram|
|5.||Salt Custard Dough||3 gram|
|6.||Sugar Custard Dough||5 gram|
|7.||Raspberry Cream||300 gram|
|8.||White chocolate Cream||160 gram|
|9.||Creamy Cream||225 Ml|
|10.||Gelatin Cream||10 gram|
1 . Stage
Let's start with the eclairs themselves. Let's prepare the necessary ingredients for the custard dough. I make it with water. You can mix it with milk 50/50, or you can take pure milk. But then the dough will turn out more "combustible" - you will have to watch to ensure that they do not burn. Strong flour is recommended for custard dough, so I have two kinds - manitoba (high protein 14%) and wheat w/c with protein 11%. Read the composition on the package. Both are available at hypermarkets, which are now in abundance.
2 . Stage
Turn the oven up to 200 degrees Celsius. Chop the butter into pieces and pour it into the water.
3 . Stage
Mix and sift the flour, put the water and butter on the stove and bring the mixture to a full dissolution of the butter in it. Do not let it boil for long, otherwise some of the liquid will evaporate, and this will affect the quality of the dough.
4 . Stage
Pour all the flour into the boiling water at once and immediately stir until it forms a smooth ball. Boil for another two or three minutes on the heat, stirring constantly. As soon as a thin white crust appears on the walls of the ladle - the brew is ready.
5 . Stage
Cool the dough to a temperature of 35-40 C. Transfer to the bowl of a mixer or a bowl. Start adding eggs one at a time, watching the consistency. Once the first egg is incorporated, add the second egg, etc.
6 . Stage
From the fourth egg start adding eggs drop by drop, waiting for the right consistency. It took me four whole eggs and a couple of drops from the fifth egg.
7 . Stage
Готове тісто повинне стікати з лопатки рівною гладкою стрічкою.
8 . Stage
Place the dough in a bag with a 14 mm French star nozzle. My billet spent overnight in the refrigerator. They say - this way the dough develops gluten and makes it even better. I have little experience, I experimented, but it really was easier to set them off than fresh dough. I set them out on a Teflon sheet, or you can use siliconized parchment. I haven't tried it on a silicone mat. But on plain parchment it turned out all sad - the eclairs were sticking, and the bottoms were concave.
9 . Stage
By modern standards, an eclair should be 12 cm long and 3 in diameter. So set them out about 11, 5 cm, and there they will grow. do it in a staggered order so that there is room for air circulation for even baking.
10 . Stage
For a ruddy crust, sprinkle the top with a mixture of powdered sugar and cocoa butter Micryo. Baking temperature is 10 minutes at 200 ° C and 20-25 minutes at 180 ° C. Do not open the oven, otherwise the eclairs may fall off. Watch through the glass, as soon as they become red-ready. Take out, transfer to a baking sheet on a rack and let cool completely.
11 . Stage
In the meantime, let's make the cream. Take the frozen raspberries. Put them in a saucepan and bring to the boil.
12 . Stage
Soak the gelatin in ice water. If sheet, then in any amount, it will take the right amount of liquid. If powdered, the proportion is 1:6 - for 10 grams of gelatin, 60 ml of water.
13 . Stage
Hot berries put in a ladle and beat with a blender to puree.
14 . Stage
Purée strain through a sieve.
15 . Stage
Wipe off the seeds thoroughly.
16 . Stage
Prepare the white chocolate. Chop it as finely as possible. Or take ready-made chocolate in calettes.
17 . Stage
Pour the hot mashed potatoes over the chocolate.
18 . Stage
Mix the mixture thoroughly until it comes together. Put the squeezed gelatin into the mixture. Process with a blender.
19 . Stage
Whip the cream to medium peaks.
20 . Stage
Carefully, in batches, pour the gelatin and chocolate into the cream.
21 . Stage
Gently stir with a silicone spatula until homogeneous.
22 . Stage
Put the ready cream in clingfilm and roll up a sausage. Put it in the refrigerator to stabilize. Then just cut off one tendril, and put this sausage in a bag with a nozzle. By the way, I did the same trick with the dough. It's convenient - the bag doesn't get dirty.
23 . Stage
It's time to start our eclairs.
24 . Stage
Make cross-shaped notches on the bottom. Fill the eclairs with cream through them. Put them in a tray, cover with cling film and put in the freezer overnight. We need this to make it easier to decorate them beautifully.
25 . Stage
We will decorate them with mirror glaze according to the recipe. This will make a perfect pair.