And voila! The red ribbon was cut.
Hello everybody! Today is the birthday of my culinary blog which I am opening with a sweet recipe. Salute to our life to be sweet and tasty.
On the Internet you can find many choux pastry recipes, but basically they all rely on the “economical” principle, which uses few eggs. The classic choux dough is obtained by brewing flour with water, butter and salt and then kneading the custard mass with a large number of eggs.
1. Pour milk into a saucepan, add salt and oil, stir, bring to a boil and gradually pour the sifted flour into the boiling mixture.
2. On low heat, quickly mix the mixture with a wooden spatula until the lumps of flour disappear, then heat the dough for 1-2 minutes.
Remove the brewed mass from the heat, cool to 70-80 C and, stirring, gradually add the eggs. In this case, the mass should not be whipped, but only mixed until a homogeneous dough without lumps is obtained. If the eggs are large, then you need to take one less than prescribed by the recipe. The finished dough at the end of the batch should be a viscous mass.
3. Grease the baking tray with a thin layer of any fat. Pre-heat an oven till 180C
4. Put the prepared dough in a cornet or jigging bag and put any kinds of shapes on a baking sheet.
5. Bake eclairs for about 20 minutes at a temperature of 180 C.
6. Pierce the side surface of the baked eclairs and fill with cream or whipped cream.
7. When ready to serve, drizzle eclairs with chocolate topping.
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