The correct brewed dough after baking becomes hollow and dry inside, has a crispy crust with a brownish tinge and literally melts due to the abundance of butter and eggs. We will learn how to prepare such a dough in this material so that your eclairs and profiteroles get perfect from time to time.
Classic custard batter for eclairs
Ingredients:
- milk - 125 ml;
- water 125 ml;
- butter - 110 g;
- granulated sugar - 1 teaspoon;
- flour - 140 g;
- eggs - 250 g (about 5 pcs.).
Preparation
Put a saucepan on the stove with water, milk and butter. As soon as the latter dissolves in the liquid, and the milk mixture begins to boil, add a little sugar and salt to it, stir well and pour the sieved flour through the sieve. Turn down the fire under the dishes and "brew" the dough for about a minute, until one begins to leave a thin powdery film on the bottom and walls of the dishes. Heat the hot dough into a separate container and begin to beat with a mixer at medium speed, in portions introducing eggs into the dough. The number of the latter is fundamentally important and affects how much the eclairs will rise during baking and how well they will retain their shape. At the output you will get a rather viscous dough, but it should not be excessively thick or flowing. The ideal dough will be V-shaped hanging with a raised shoulder blade. Once the required consistency is reached, fill the pastry bag with a nozzle and set the eclairs on the parchment. Put the portions of the dough into a baking oven in a 200-degree oven for 20 minutes. The oven itself can not be opened during cooking, otherwise the soft dough will fall off.
Rusty shells for eclairs cool and dry for at least an hour, and only then fill with cream.
Brewed dough for eclairs recipe according to GOST
Ingredients:
- flour - 190 g;
- butter - 90 g;
- water - 180 ml;
- eggs - 5 pcs.
Preparation
Salt the water and heat it together with the small, waiting for the moment when the latter completely melts. Allow the liquid to reach the boil, and then pour in the flour. Stirring, heat the flour lump about a minute, and then transfer it to a separate container and cool slightly. Constantly working the dough with a mixer, start to enter eggs into it. Homogenous dough with a bag lay on the parchment and bake the first 10 minutes at 220 degrees, and then hold in the oven for another 25 minutes at 180.
Chocolate dill for eclairs - recipe
Ingredients:
- water 240 ml;
- butter - 115 g;
- flour - 120 g;
- cocoa powder 35 g;
- instant coffee - 1/4 tsp;
- eggs - 4 pcs.
Preparation
Before you prepare the brewed dough for eclairs, put the oven warmed up to 220 degrees, cover a couple of baking sheets with parchment and then proceed to the test. Mix all the dry ingredients together: sieved flour, coffee and cocoa. In the water, melt the butter, and when the solution comes to a boil, pour a dry mixture to it and stir it quickly. Combine the dough into a separate container and refrigerate before adding eggs, so that the latter do not fold. Using a mixer on medium power, start to beat the dough, in portions adding eggs to it. Once all the eggs have been introduced, transfer the brewed dough into a pastry bag with any tip and lay the portions on the parchment. Place the baking tray in the oven for 25-30 minutes or until the eclairs blush.