Eclairs (Filled Chestnut)

Hello Dear Friends,

I think it will be good for all of us to have a sweet start to the week :) Eclairs are one of the flavors that we all love but are usually afraid to make at home. I am sure that when you follow this recipe, you will not easily approach ready-made eclairs again.

Ekler One of the most famous French pastries, choux "that dough" We can also define it as long pastries prepared with cream and filled with cream. with the original name “éclair” It means lightning in French. I think you get it from its taste because its flavor can cause lightning in your mind :)

Ekler The most important point that you need to pay attention to while making dough, dough, that is, this dough is cooked 2 times. The first one is in the pot and the second one is in the oven after squeezing. While preparing the dough, you should add the eggs one by one to the dough you are cooking, and add the other egg after it is completely mixed. In this way, you can get a smooth dough.

In addition, you must comply with the oven temperature and times. If the inside of a good appendix is ​​above the eye, it should have a thin crust.

You can also use different flavors for the inner cream. Optionally, you can add chocolate or coffee flavoring.

Love…

Ingredients for Eclairs (Stuffed Chestnut) Recipe

• 100 g milk
• 100 grams of water
• 150 g margarine or butter
• 1 teaspoon of granulated sugar
• 200 g flour
• 5 pieces of eggs

For the cream:

• 500 g milk
• 75 gr granulated sugar
• 2 egg yolk
• 1 stick of vanilla
• 60 g starch
• 5-6 whole candied chestnuts
• 100 ml. Milk cream (raw canned cream)

For the above:

• Dark chocolate
• ivory chocolate (white chocolate)

How to Make Eclairs (Stuffed Chestnut) Recipe?

1. Put the water, milk and oil in the steel pot, stir before the water boils so that the oil dissolves well, immediately add the flour.
2. Stir constantly with a wooden spoon or spatula to avoid lumps. This way your dough will come together. Keep mixing on low heat for 1-2 minutes without interruption, take it off the stove when the dough frees itself from the pot and comes together.
3. Add the eggs one by one and beat them with a mixer (make sure to add them one by one so that the eggs do not cook all at once.)
4. When you get a soft and sticky dough, put your dough in a cream squeezing bag with a socket.
5. Put the dough in the cream bag on a baking tray lined with greaseproof paper, 2 cm each. Tighten at intervals to form 6-7 cm strips. Since the dough is quite sticky, gently smooth the tops of the balls by slightly wetting your fingertips.
6. Bake in a preheated 220 degree oven for 8 minutes. Lower the oven temperature to 180 degrees and bake for another 10 minutes.
7. Do not immediately remove the cooked eclairs from the oven. Open the oven door and cool for 10 minutes.
8. Remove the eclairs from the heat on the tray and let them rest until they cool completely.
9. Slit the cooled eclairs from one side to the other side with the help of a knife. (Do not tear it off completely, it needs to be opened like a lid)

Making the inner cream (Pastry Cream):

1. Take the milk in a saucepan, add half of the sugar and whisk it.
2. Beat the egg yolks with the remaining half of the sugar and add to the boiling milk by warming (tempering).
3. Cook stirring until thickened. When the pudding thickens, take it off the heat and add the margarine and chestnut sugar.
4. Let the cream get a smooth consistency by passing it through the blender and cool the cream.
5. Cover it with cling (contact stretch) so that it sticks on it and put it in the refrigerator and let it rest.
6. Beat half a pack of milk cream (100 ml) in the mixer until it solidifies. Soften half of the pastry cream you bought from the cupboard by whisking it in another bowl.
7. Add the whipped milk cream to the pastry cream and whip for 2-3 minutes to obtain a light and lump-free cream.
8. Take the cream you have prepared into the cream bag you have attached with a notched socket.

Service:

1. Squeeze the cream carefully into the eclairs you have opened.
2. Melt the chocolate in the microwave or in a bain-marie. When it gets a liquid consistency, mix it well and pour it over the eclairs with the help of a dessert spoon.
3. Take the eclairs on a serving plate. Drizzle the ivory chocolate melted upon request and serve.