It is easier to please relatives and friends with home eclairs or profiteroles than it might seem at first glance. The secret of success is not only in the cream, but also in the correctly prepared dough.
Pick your recipe
You will need
- 0.5 kg premium flour
- 1.3 cups of water
- 250 g butter
- 6 eggs
- 1.3 cups of water
- a pinch of salt
Instruction manual
1
The first phase is the brewing of flour. To do this, prepare the dishes where you will knead the dough. Cast iron with thick walls is best suited. Cut the butter into small pieces. Pour water into the dishes, put oil and salt and bring to a boil. Then remove from heat and, stirring constantly, add flour. You should get a homogeneous mass without lumps. The dough brews in just a few minutes.
2
To begin the second phase, the dough needs to be slightly cooled. The optimum temperature is 60–70 ° C. Stir continuously, introduce eggs one at a time. Now you can form products and put on a baking sheet. A pastry bag is ideal. Products are baked at a temperature of 200-220 ° C for 35-40 minutes.
3
From the custard dough, you can cook a lot of delicious and unusual: eclairs, profiteroles, shu, rings, cake decorations. In addition, this dough is perfect for snacks. It is enough to stuff the items with your favorite filling or salad and the original snack is ready.
note
To prevent products from sticking together during baking, put them on a baking sheet with an interval of 3-4 cm.
Useful advice
Before baking the product, you can lightly grease it with vegetable oil or plain water.