Tasty and unusual eclairs with raspberry cream 🍰

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• stewpan;
• mixer or food processor;
• blender
• culinary whisk;
• culinary spatula;
• sieve;
• strainer;
• 2 pastry bags with different nozzles;
• silicone mat with markings for eclairs or parchment paper;
• kitchen scales;
• beaker.

Ingredients

Step cooking

How to make Choux pastry and billet baking

1. In a stewpan, put 50 grams of butter, 30 grams of sugar, a pinch of salt, 50 ml of water, 100 ml of milk. Put on medium heat.
   
2. Bring the composition to a boil, stirring it with a whisk.
   
3. Pour 55 grams of wheat flour into a saucepan, pour all the flour at once. Sift flour twice before. This will ensure the uniformity of the test. Turn off the fire immediately.
   
4. Stir thoroughly with a whisk so that the custard mass stumbles into a lump.
   
5. Shake off the mass from the whisk, put the stewpan with a lump of dough on a small fire. For 35-40 seconds stir the mass with a cooking spatula. This is done to get rid of excess moisture.
   
6. Let the custard cool down for 1-1.5 minutes. Transfer it to the mixer bowl. Stir for 40-60 seconds.
   
7. Beat 2 chicken eggs with a whisk until smooth. Add the egg mash to the mixer bowl in parts, 3-4 times. The next part of the pour only after the dough has absorbed the previously poured portion. Look for consistency of mass. If it becomes liquid, do not add more egg. You may need less or more egg mass than indicated in the recipe. Batter can settle, and a batter can not rise.
   
8. You can mix custard mass manually. It should have a consistency of thick sour cream, drain from the cooking spatula with a continuous tape.
   
9. Transfer the finished dough into a cooking bag with an asterisk nozzle, any other curly, serrated nozzle. Lightly tap the bag, driving air out of the bag.
   
10. Place the dough in pieces on a silicone mat with special markings for eclairs, placed on a baking sheet. If there is no such mat, use parchment paper. The distance between the workpieces should be at least 4-5 cm. The length of the workpiece is 8-12 cm (choose the size as desired).
    
11. Sprinkle the powdered sugar (15 grams) from the strainer.
    
12. Bake in an oven preheated to 170 ° C for about 30 minutes. Baking should be well browned. Eclairs are better to bake than to bake. Unbaked products will settle in the air.
    

How to cook raspberry cream

1. Mix in a bowl 30 grams of sugar and 10 grams of corn starch. Pour 100 ml of milk into the saucepan. Add 1 chicken egg.
   
2. Put 55 grams of seedless raspberry puree.
   
3. Put the stewpan on medium heat, heat the mixture (to 60-65 ° C), stirring it with a whisk.
   
4. Pour the mixture of sugar and starch into the stewpan. Sprinkle with “rain”, immediately mix thoroughly with a whisk.
   
5. Stirring continuously, cook the cream until thickened.
   
6. In a deep bowl with a capacity of at least 2 liters, put white chocolate with drops or discs (100 grams). Pour the thickened cream into the bowl.
   
7. Punch with a blender until smooth. Cool completely.
   
8. Beat 150 ml cream (38%) until strong peaks.
   
9. Grind the cooled custard with a spatula until smooth, add whipped cream. Mix well. Transfer to a pastry bag with a round nozzle.
   

How to make coconut cream

1. 8-10 hours before making eclairs, pour 150 ml of cream 10 grams of coconut flakes. Insist in the refrigerator. Strain through a sieve to get rid of chips.
   
2. Add 15 grams of powdered sugar to coconut cream.
   
3. Beat to strong peaks. Transfer the cream to a pastry bag.
   

Filling and decorating eclairs

1. On each side of each workpiece, make a hole with a round nozzle with a diameter of approximately 5-7 mm.
   
2. Fill the eclairs with raspberry cream on both sides. Remove excess cream with a spoon. Start all the blanks.
   
3. Garnish the eclairs with coconut cream from the cooking bag on top using various nozzles.
   

Video recipe

One of the best video recipes in great detail illuminates the preparation of delicious cakes. The culinary specialist tells and shows each step in detail: how to make the dough, make raspberry and coconut cream, fill and decorate the eclairs.

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