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Preparation of the shells: put the water with the oil on the fire, and when it starts to boil, add the flour all at once and mix well.

Take the composition off the heat and add the eggs one by one, one at a time, and mix well after each egg with a wooden spoon.

The tray is covered with baking paper and the eclairs are added. I used a decorative serration to put them in the tray and then I put them in the preheated oven, for 25-30 minutes, or until they brown nicely. 2 trays come out of this composition.

Preparation of the cream. put the milk to boil with the sugar. Separately mix the 3 egg yolks, 3 tablespoons of sugar and 7 tablespoons of flour or starch (I used starch). Add this composition over the milk and let it boil until it thickens.

Cut the eclairs in half and fill with cream.

Melt 100 g of chocolate (I used chocolate cream from profi) on a steam bath and add 2 tablespoons of milk to thin it. Put hot chocolate over the eclairs.


Mini Eclere

Recipe posted in the forum by Oana
With the specification that in my zeal I did not take any pictures in stages but with the promise that next time I do, I post the recipe of Laura Adamache of eclairs, which is great
Recipe copied from Laura: ymblushing:

The first rule for the success of this recipe is the holy observance of the ingredients, flour and eggs playing an essential role in this recipe.

1. The flour must be sifted twice before we start choux.

2. Eggs must be weighed because if we miss a little more egg in the dough we have compromised the whole recipe and absolutely nothing can be done. That's why I advise you to break the last egg you add separately into a plate, rub it a little with a fork and add it gradually. It is important that the final dough makes a "mot", that is, when we form our choux on the baking paper with the help of a bag of poche (pastry bag) to form a small mot at the top. I will show you a little below what the word is in case I was not very clear.

3. Another extremely important aspect is the oven temperature. The baking of the choux will take place in 3 stages: the first at a high temperature to allow the choux to create their alveolar interior, the second stage - at a medium temperature that will allow the baking of the choux and in the third stage we will “ dry the choux by baking them for a short time in the oven with the door ajar.
Ingredient (50 cabbage with cream)

6 eggs (weighed with shell 359 gr)


Boil water mixed with oil, salt and sugar and when it starts to boil add all the flour at once and mix very quickly and vigorously until the flour is completely incorporated. Stir continuously in the dough with a wooden spoon and when the dough compacts and comes off the edges of the pan, turn off the heat. It takes about 4-5 minutes until the dough comes off the edges of the pan.

Let the dough cool completely. When it is cold, add one egg at a time and mix. ATTENTION, do not add the next egg until the previous one has been completely incorporated in the dough. Add the first 5 eggs without fear, but break the sixth one separately in a saucer and add it gradually so that the dough is solid enough to keep its shape after forming the choux. You can try a sample while adding the sixth egg: put the dough in the pastry bag and try a choux on a plate. If it makes a "word" then don't add an egg.
Preheat the oven to 210 degrees and put the tray with choux for 20 minutes in the hot oven. In the second stage, lower the temperature to 180 degrees and leave the choux for 10 minutes and at the end we open the oven door and leave them for another 10 minutes.


Mini eclairs with chocolate and whipped cream - my version


It is easy to understand why the eclairs quickly made the rounds of the world, and are now a world heritage of fine cakes. Also, the recipes have undergone changes and improvements, so now there are thousands of variations and shapes, colors, flavors, etc.

I wanted not to deviate too much from the original recipe (I hope what I present here is the original), so I turned to one of my treasures for inspiration & # 8222dulce & # 8221 the book I have received a legacy, in which appear the special recipes (and kept very secret) of the House of Capsa, and from which I also prepared the Prince Nicholas pistachio cake, Ernestines cookies and Rochers cookies, Bavarians by the glass and Eureka blackberry cake.

This is the book I'm talking about, as you can see it's published in 1928, and its author says that the recipes he gives there are more than 50 years old (so they have some history).

I will also reproduce the original recipe of the eclairs in its form from the book, as well as my observations (because it is a little approximate). Unfortunately, my book has a small drawback: being manually bound, a & # 8222smoc & # 8221 page has been lost since the binding, so exactly the part where the recipe for & # 8222cream boiled & # 8221 special for eclairs and choux is missing completely. So, all I had to do was adapt to the current inspiration and the ingredients I had at hand: chocolate cream and natural whipped cream, and the decoration is melted dark chocolate.


Ecler - recipe and some tips

Step-by-step ecler recipe for a sure success. The shells thus obtained are cut on. My first attempt was to make mini & # 8211 eclairs using the gluten free mix. Put them on the fire, match the flame on.

Who has never tasted an eclair and does not know how good it is! Layers of tender dough, cream of. A new recipe makes its place on the blog And it's one of delicious eclairs, with a boiled chocolate cream and a fondant icing, better than the one.


Mini eclipses with vanilla cream, chocolate glazed cream and

Minieclere with vanilla cream and whipped cream recipe step by step. Crispy dough, fine vanilla cream and natural whipped cream. A wonderful taste, like in childhood! I wanted an easy recipe for cabbage! Explained in detail, it will help you make the best. Mini-eclairs Recipe: Delicious French sweets & # 8211 One of the hundreds. Decorate the eclairs with glaze and ornaments.

Here is the first recipe of the year, an eclair recipe that I will not deviate from when I want to prepare this dessert. When I thought of this recipe, the eclairs we ate when came to mind. Eclerul is a French dessert from the 15th century. These mini eclairs with chocolate and whipped cream represent a delicious historical cake, much appreciated by. I made eclair dough in which I used, as fat, both oil and butter and sometimes margarine. Delicious, fluffy eclairs right at your home! Now I show you the classic recipe, I tested it and it comes out great, the eclairs are tender, crunchy & # 8211 exactly like the book and I promise you don't eat something like that. Advertising divine Advertising Advertising Advertising. Mini eclairs with vanilla cream Recipes.

Preparing the ecler shells: Cut off the top of the paper spirit. In a lime for the mixer put the shell mixture together with the eggs, the milk.


Mini Quick Lightning


COJI ERCLER INGREDIENT:
1 cup oil
2 dogs flour,
2 cups water,
12 & # 8211 13 oua,
a pinch of salt,

CREAM INGREDIENT:
1 box of Cremsnit cream from Dr. Oetker,
250 ml fresh,

DECOR:
1 dark chocolate plate,
3-4 tablespoons whipped cream,
PREPARATION:
Boil water with oil and salt, add flour in a block and mix. Leave to cool and add eggs one by one, stirring constantly until incorporated (Gradually add the eggs one by one to see the consistency of the dough. result should not be very soft to flow but not too hard & # 8230. Depending on the consistency of the dough we will add 12 or 13 eggs)
The dough is poured with the help of a pos with spirit on baking paper in the trays. Bake on high heat for the first 10 minutes, then lower the heat to low and bake until golden. on the inside. Let them cool then cut them in half.
CREAM:
Because we don't always have time to make vanilla cream, here is the option I chose to save time. I got a box of cream for Dr. Cream from the cold-prepared Dr. Oetker. I put the powder in a bowl, poured 750 ml of cold milk and with the mixer at maximum speed I beat the cream. I foamed the 250 ml whipped cream and then added it to the vanilla cream. I mixed lightly to homogenize the two compositions and then I filled the resulting ecler shells with cream.
The chocolate plate, together with 3-4 tablespoons of whipped cream, I melted it and then I au gratin the filled eclairs.


Mini eclere

These delicacies are popular all over the world, and the chocolate icing gives the dessert a special flavor.

Ingredient:

Preparation instructions

Mini Eclere recipe with chocolate. How do we make Mini Eclairs with chocolate?

Boil water, oil and salt in a bowl until it reaches boiling point, add the whole amount of flour, mix with a spatula quickly to ensure the incorporation of the entire amount of flour, until the dough comes off the walls of the bowl.
Withdraw, stirring, until the temperature drops.

Incorporate eggs (one by one) and mix continuously incorporating, at the same time, a large amount of air. The composition will have a homogeneous consistency.

We pour the dough with the help of a pos with sprit (serrated shape) in the form of small hazelnuts. Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 10-15 minutes. The skin after baking must be dry, without traces of fat.

We prepare cream

In a bowl, boil the milk. Separately, in a bowl mix eggs, sugar, salt powder, starch and gradually pour cold milk so that we can mix.

When the milk has started to boil, add the formed composition and mix continuously until we obtain a homogeneous cream, then add the vanilla and remove from the heat. We cut the lids for mini eclairs only on one side.

The shells are filled with warm vanilla cream, with the help of a pos provided with a thin tip.

When the cream has cooled, glaze the mini eclairs with melted chocolate previously mixed with oil.


Mini-eclairs with vanilla and chocolate

1.Prepare vanilla cream for cakes and refrigerate, covered with cling film, to come in contact with the cream.

2. Combine milk, butter and salt powder in a saucepan. Heat the composition over medium heat until the butter melts.

3. Remove the pan from the heat and add the flour, then stir vigorously. Leave the composition on low heat for another 2-3 minutes, during which time continue to turn the dough with a spatula.

4. Mix the dough for 1-2 minutes at medium speed to cool. Then add the 4 eggs one by one, mixing well after each one.

5. Form the mini-eclairs and bake them at 180 degrees for 30-35 minutes, or until well browned.

6. Fill the mini-eclairs with chilled vanilla cream. Melt the sour cream chocolate in a microwave for 30 seconds, followed by vigorous mixing.

7. Give all the mini-eclairs with the top through the chocolate, then let them cool for at least 30 minutes before serving.


Mini-eclairs with vanilla and chocolate

1.Prepare vanilla cream for cakes and refrigerate, covered with cling film, to come in contact with the cream.

2. Combine milk, butter and salt powder in a saucepan. Heat the composition over medium heat until the butter melts.

3. Remove the pan from the heat and add the flour, then stir vigorously. Leave the composition on low heat for another 2-3 minutes, during which time continue to turn the dough with a spatula.

4. Mix the dough for 1-2 minutes at medium speed to cool. Then add the 4 eggs one by one, mixing well after each one.

5. Form the mini-eclairs and bake at 180 degrees for 30-35 minutes, or until well browned.

6. Fill the mini-eclairs with chilled vanilla cream. Melt the sour cream chocolate in a microwave for 30 seconds, followed by vigorous mixing.

7. Give all the mini-eclairs with the top through the chocolate, then let them cool for at least 30 minutes before serving.



Comments:

  1. Faetilar

    What entertaining message

  2. Raynell

    An important answer :)

  3. Majind

    It is error.

  4. Larnell

    Cool words

  5. Jerrel

    Thanks for the interesting retrospective!



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