“Secrets” of making perfect eclairs

< /p> 0

At first it seems that they are difficult to prepare. But then everything turns out quickly and easily. And they are tastier than store ones. The main thing is to know the secrets of cooking.

Details

To prepare this miracle, pour 1 cup of water into an enamel pan, add a pinch of salt, 60-70 g of butter (or 100 g of margarine) and put on the fire.

As soon as the mass boils, remove from the heat, immediately pour 1 cup of flour and stir with a wooden spatula. You should get a thick, homogeneous dough that easily pulls away from the sides of the pan. When it cools down a little, beat 4 eggs one by one. It is difficult to mix the first egg, but then it is quite simple.

Preheat the oven to 200 degrees. Line a baking sheet with parchment. Spread with a teaspoon, each time dipping it in water. When baking, the ball doubles in size, so the distance between them should be appropriate.

They are baked for 30-35 minutes. Do not open the door for the first 15 minutes so that the eclairs do not settle. In the finished form, they are golden balls, crispy on top and empty inside.

In order for them to become delicacies, they should be filled with cream (mix 250 g of butter with a can of condensed milk). Fill the eclairs with cream using a pastry syringe with a fine nozzle

Try it – you will definitely succeed, because now you know the secrets of their preparation.