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Eclairs with vanilla cream

Eclairs with vanilla cream

Bring water to a boil with salt. When it starts to boil, add the butter and vanilla and mix until it melts. Bring to the boil and then add the flour and mix until smooth. When the composition is warm, add eggs, one by one. Form appropriately large eclairs with a posh or a bag cut at the end and bake until golden.

Cream:

Bring the milk to a boil, beat the yolks well with the sugar and flour, gradually add the boiled milk and put it on the fire until it thickens. After removing from the heat, add the whipped cream, beaten egg whites and vanilla.

Assembly:

Cut the lids for each eclair, fill with a suitable layer of cream and a layer of whipped cream. Put the lids in melted chocolate.

Good appetite!





The recipe for the famous eclairs with vanilla cream

For ecler shells:
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-100 ml oil
-200 ml of water
-200 gr of flour
-6.7 eggs (depending on size)
-a pinch of salt

-4.5 eggs (and depending on the size, I used 5 because they were small)

-8 tablespoons sugar (with tip)

-4 tablespoons egg white sugar

-vanilla essence and a pinch of salt

For the icing I didn't make fondant (I will make another one) I used 150 gr melted chocolate with 3 tablespoons of oil…

For the shells I put water with oil and salt to boil, I boiled and then I suddenly added the previously sifted flour. I mixed and what can be seen in the photo came out. I left it to cool.

Then I added one egg, and I mixed after each one, until each egg was incorporated. This is the secret… .no other egg is added, until the other one is incorporated.

This is what I look like in the end, I got 7 eggs because they were small. It must be able to rotate easily

With this composition you can make eclairs, choice of cream or sheets for cakes. You can make donuts that are filled with sweet or salty creams (caviar, mushrooms, pate, etc.)
So with a pos with spirit I poured small and thin sticks in the greased tray.

I put it in the oven at 200 degrees for 25 minutes, the oven door does not open during baking, otherwise it does not swell when baked. When they are nicely browned, they are swollen and dry, ) Remove from the oven and leave to cool.
For the cream: Boil the milk and in the meantime mix the yolks with the sugar and the essence until they turn white and the sugar is melted. Add a few tablespoons of milk (from the one that boils) and the starch. , in boiling milk (as in pudding).

Beat the egg whites with the sugar like meringue. When the pudding has hardened, turn the heat to low and add a tablespoon of egg whites and continue mixing…. We continue to add the egg whites until we finish it. Incorporated the egg whites, turn off the heat and leave to cool.

The cream looks so soft and fluffy.

We cut the lids into eclairs (they are small for me - so mini eclairs) and with the help of the pos (or teaspoon) we fill them with cream. harden the chocolate and put them in the fridge or …… we start eating.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Eclairs with vanilla cream

Eclairs with vanilla cream, very much loved and very prepared by all housewives, especially in this period when most take advantage of their free time and prepare all kinds of wonders.

Eclairs, in my opinion, are a little more difficult. From the start, you should know that if you don't have a good, airtight oven, it doesn't make much sense to start making them, because they certainly won't come out. The shells of the eclairs must grow, be reddish and light, otherwise they will remain raw inside.

Under no circumstances open the oven for the first 15-20 minutes! Otherwise they will splash and nothing will come out.

Eclaire shells can be filled with vanilla cream, chocolate cream (in hot vanilla cream add dark chocolate & # 8211 comes out of the dream), coffee cream, cream, whatever you like and have at hand.

If you like vanilla cream and want to try something else with this cream, I recommend:

vanilla cream tart


Eclairs with vanilla cream

Eclairs with vanilla cream, very much loved and very prepared by all housewives, especially in this period when most take advantage of their free time and prepare all kinds of wonders.

Eclairs, in my opinion, are a little more difficult. From the start, you should know that if you don't have a good, airtight oven, it doesn't make much sense to start making them, because they certainly won't come out. The shells of the eclairs must grow, be reddish and light, otherwise they will remain raw inside.

Under no circumstances open the oven for the first 15-20 minutes! Otherwise they will splash and nothing will come out.

Eclaire shells can be filled with vanilla cream, chocolate cream (in hot vanilla cream add dark chocolate & # 8211 comes out of the dream), coffee cream, cream, whatever you like and have at hand.

If you like vanilla cream and want to try something else with this cream, I recommend:

vanilla cream tart


Eclairs with vanilla cream

Eclairs with vanilla cream, very much loved and very prepared by all housewives, especially in this period when most take advantage of their free time and prepare all kinds of wonders.

Eclairs, in my opinion, are a little more difficult. From the start, you should know that if you don't have a good, airtight oven, it doesn't make much sense to start making them, because they certainly won't come out. The shells of the eclairs must grow, be reddish and light, otherwise they will remain raw inside.

Under no circumstances open the oven for the first 15-20 minutes! Otherwise they will splash and nothing will come out.

Eclaire shells can be filled with vanilla cream, chocolate cream (in hot vanilla cream add dark chocolate & # 8211 comes out of the dream), coffee cream, cream, whatever you like and have at hand.

If you like vanilla cream and want to try something else with this cream, I recommend:

vanilla cream tart


Eclairs with vanilla cream - Recipes

Here's what you need for this delicious dessert:

Ingredient:

3 sachets of vanilla sugar

For the cream:

2 tablespoons flour topped

For the icing

100 gr milk chocolate

METHOD OF PREPARATION: Eclaughter shells: In a saucepan, boil the water together with the oil and salt. Mix the flour with the vanilla sugar. When the water boils, take the pan off the heat and add the flour. Stir vigorously until the composition comes off the pan easily. Add the eggs one at a time, mixing one by one with a mixer after each one, until incorporated. With a spoon, put the composition in a bag or posh and shape the eclairs into a paper-lined tray. Add enough composition so that they do not come out very low. Bake the shells at 180 degrees for 25 minutes.

Vanilla cream: Put the eggs in a saucepan and beat well. Add sugar and vanilla sugar. Then pour the flour and mix until smooth. Heat the milk and gradually add it over the previously prepared composition.
Put the pot on the fire, add the vanilla essence and let the composition thicken, stirring constantly so that it does not stick. When the composition has thickened enough, add the chopped butter and mix until it has melted.

Glaze: Mix all the ingredients and put them in a bain marie until they melt. You can also put it directly on the fire, but be very careful not to overheat it too much. Remove from the heat when the chocolate begins to melt and stir continuously until all the ingredients have melted and incorporated. If necessary, put it on the fire for a few seconds. If you want, you can put cream on top of the vanilla cream.


Eclairs with vanilla cream - Recipes

Here's what you need for this delicious dessert:

Ingredient:

3 sachets of vanilla sugar

For the cream:

2 tablespoons flour topped

For the icing

100 gr milk chocolate

METHOD OF PREPARATION: Eclaughter shells: In a saucepan, boil the water together with the oil and salt. Mix the flour with the vanilla sugar. When the water boils, take the pan off the heat and add the flour. Stir vigorously until the composition comes off the pan easily. Add the eggs one at a time, mixing one by one with a mixer after each one, until incorporated. With a spoon, put the composition in a bag or posh and shape the eclairs into a paper-lined tray. Add enough composition so that they do not come out very low. Bake the shells at 180 degrees for 25 minutes.

Vanilla cream: Put the eggs in a saucepan and beat well. Add sugar and vanilla sugar. Then pour the flour and mix until smooth. Heat the milk and gradually add it over the previously prepared composition.
Put the pot on the fire, add the vanilla essence and let the composition thicken, stirring constantly so that it does not stick. When the composition has thickened enough, add the chopped butter and mix until it has melted.

Glaze: Mix all the ingredients and put them in a bain marie until they melt. You can also put it directly on the fire, but be very careful not to overheat it too much. Remove from the heat when the chocolate begins to melt and stir continuously until all the ingredients have melted and incorporated. If necessary, put it on the fire for a few seconds. If you want, you can put cream on top of the vanilla cream.


Shells:
Put water and margarine on the fire and boil until boiling. When boiling, add the flour in a block (all at once) and mix vigorously until a ball of dough is formed. Leave to cool. When it is completely cold, add eggs one at a time (do not add the second until the first is incorporated) and it becomes a sticky dough.

Pour into a pos and draw sticks in the tray. Bake for about 30 minutes (until browned on top). The first 15 minutes the fire is left high to increase then it is given to the minimum. DOES NOT OPEN USA. It would be best to leave them for 10 minutes after turning off the heat in the stove to cool so as not to leave.

Cream:
Put the milk in a saucepan to heat. Beat the eggs with the sugar until they turn into a thick cream, then add the starch mixed with the flour and mix well. Pour warm milk over the mixture, thinly. The resulting composition is put in the pan and kept on low heat (stirring constantly) until it thickens like a pudding. Leave to cool. Margarine, at room temperature, mix until frothy, add vanilla and a tablespoon of chilled pudding.

Glaze:
Melt the chocolate in a bain marie together with the margarine and the milk, until it becomes liquid. Allow to cool.

Eclairs with vanilla cream are served after being cold for a while.
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