These eclairs are so good that even the fridge is trying to steal one! A no-fail recipe with basics. скачать в хорошем качестве

These eclairs are so good that even the fridge is trying to steal one! A no-fail recipe with basics.

Choux Pastry Ingredients: 180 ml (6 fl oz) water 75 g (2.7 oz) butter 115 g (4 oz) flour 3 middle eggs 1/2 teaspoon salt 1 tablespoon sugar Custard Ingredients: 3 egg yolks 4 tablespoons sugar 500 ml (17 fl oz) milk 2 tablespoons flour A pinch of salt Vanilla (optional) Whipped Cream Ingredients (optional): 240 ml (1 cup) heavy cream (35%) 1 tablespoon sugar Choux Pastry Tips: Pay close attention to those weights. This dough is picky about proportions! Make sure to dry the dough well in the pan to kick out excess moisture. If not, your eclairs might flop in the oven! Eggs can vary in size, so add them gradually until you’ve got a smooth, glossy dough that holds its shape but still flows a bit when you lift it with a spatula. For those eclairs to look sharp, use a “French Star” nozzle, size B8 or B9, for the best shape. Bake at 190°C (375°F) for about 10 minutes (maybe a smidge less). Then drop the temp to 160°C (320°F) and let them bake for another 25-30 minutes. Stick that tray right in the center of the oven, and keep an eye on those beauties! Custard Tips: Cook that custard over medium heat, folks. We’re not trying to boil anything here. Grab a heavy-bottomed saucepan; it helps with even heating. When you mix the flour and sugar into the hot milk, stir like you mean it! No lumps allowed! Pour that hot milk into the egg yolks slowly—like a gentle hug. We’re warming them up, not shocking them! -Keep stirring after you add the yolks back to the pot. We want a smooth, lump-free custard! Again, no boiling! We’re keeping it classy here. To cool it off quickly, pour it into a chilled container. For extra smoothness, pour the custard through a sieve. Cover it tightly with film so it doesn’t form a crust. We want silky custard, not crusty! Chill in the fridge for at least 30 minutes before using. Patience, my friend. If you’re feeling adventurous, swap flour for cornstarch, and try using one whole egg plus one yolk instead of the three yolks. It’ll change the texture a bit, but hey, that’s all about your taste! 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl Some links are affiliate links, which means I may earn a small commission at no extra cost to you.