We prepare eclairs, which can be prepared in a variety of ways with colored filling cream, and which are widely loved because of the taste it leaves on the palate in one bite. Their own small, flavorful eclairs are enough to make everyone happy.
1.5 cups of flour
100 grams of butter
1 glass of water
1/4 teaspoon salt
Making the cream filling
2 cups of milk
1 egg yolk
2 tablespoons of flour
2 tablespoons of wheat starch
1/2 cup of granulated sugar
1 tablespoon of butter
Making the chocolate sauce
180 grams 55% dark Adamas fondue chocolate
1 cup of cream
You can cover the bottom of the baking tray with greaseproof paper.
The number of pieces will vary according to the size of the eclair dough you shape. Be sure to add the egg yolks one by one and after the dough has cooled to give the final form of the dough that takes on consistency.
How To Cook?
To prepare the following dough, which is the basis of the eclair cake; Transfer the water, butter and salt to a saucepan. When the butter melts and the slurry becomes close to boiling, add the sifted flour little by little and mix it in between, until it reaches a dense consistency. Cool the dough you prepared at room temperature. Add the eggs you will use one by one and mix them with a mixer at high speed.
Put the dough, which has a less consistency, creamy appearance and a yellow color thanks to the eggs, into the squeezing bag. Squeeze the dough you have prepared into the tray in rectangles until the mixture is finished. Bake in a preheated oven at 170 degrees for 25 minutes, until the dough is lightly colored. To prepare the cream filling; Put the milk, egg yolk, flour, wheat starch, granulated sugar and butter in a separate pot. Cook the cream mixture that you are constantly mixing with the help of a whisk until it thickens.
Keep it aside to cool. For the chocolate sauce; small dark chocolate Break it into pieces and put it in a sauce pan. Add the liquid cream. Melt the chocolate in a deep pan, stirring occasionally, over the steam over the bain-marie. Cut the eclair dough out of the oven in half with a knife. Put the cream filling you prepared in a cream bag and fill the inner parts of the eclairs with cream. After dipping the tops of the eclairs in chocolate sauce, place them on a serving plate. After applying the same process to all the eclairs you have prepared, leave them at room temperature for the chocolate to thicken.