Choux à la crème or mini éclairs as we call them, have their root in the famous French cuisine. It’s a pastry very popular due to the finetii taste.
Fluffy donut and lighter sourdough, naked on the inside and filled with great vanilla cream, it is a delight to taste with him and to appreciate.
- 150 ml oil
- 300 ml water
- 300 g flour 000
- pinch of salt
- 6 eggs
- 500 ml. milk
- 80 g sugar
- 6 egg yolks
- 50 grams of flour
- 1 pod of vanilla (or vanilla sugar)
- Put in a pot to boil water with oil and salt. When water with oil to boil, stop the fire and put all the flour at once. Mix vigorously until smooth, then lasăm to cool completely.
- When this composition is cold, add the eggs one by one and omogenizăm well until we get a creamy dough. With the help of an e, put the choux in the tray neunsă (lined with parchment paper) and bake at high heat (max. 250 C), at the beginning and when it starts and the Middle surface of the fire, about 40 minutes.
- When they are well dried out. Do not open the oven door during baking because gogoșelele will leave.
- The éclairs with cream, cut the lid.
- Pull apart the pastaia vanilla seeds.
- In a saucepan with a thick bottom, pour 500 ml of milk put the vanilla seeds and pastaia.
- Place the saucepan on the hob and bring the milk to boiling point and then stop the fire. Cover the saucepan with a lid and leave for half an hour to take milk Vanilla flavor.
- Meanwhile, in a large bowl, mixing the 6 egg yolks 80 g sugar until mixture becomes creamy.
- Add egg mixture over 50 grams of flour, stirring with a whisk until we obtain a homogeneous paste with no lumps.
- In the milk with the Vanilla flavor simmer, add ⅔ of mixture over the eggs, stirring constantly with whisk.
- After we incorporated good milk and have a smoother paste, pour the entire mixture over remaining milk in saucepan.
- Place the saucepan on the hob over medium heat and mix continuously till it starts to boil.
- Continue to mix 2-3 minutes, until the cream is îngroasa.
- Take the saucepan off the heat, remove the seeds and vanilla pastaia, cover with a foil food and leave the cream to cool to room temperature.
- With a teaspoon or a cream filled éclairs with e and put a little whipped cream on top of the cream.
- Buttercream icing on top with chocolate or simply pudrăm.
- Finished prepared the most delicious eclairs with vanilla cream.
Flavor and good taste-Mini eclairs with vanilla cream
© 2015 – 2016, Florentina Mirela.