Eclairs with pistachio cream

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The dough for the eclairs I was making according to GOST, it is a bit thicker and it will have to work hard when kneading. I want to note that before the eclairs I sometimes stick to the parchment for this recipe they perfectly slid off the pan. Start cooking?

Ingredients for Eclairs with pistachio cream

Step by step instruction of cooking Eclairs with pistachio cream

Шаг 1

First make craquelure. On a clean dry surface to pour the slide flour, sugar and butter cut into pieces. Grind everything into crumbs.

Шаг 2

Make dough, then skatiem it into a ball, wrap in plastic wrap. Then remove in the freezer for 15 minutes.

Шаг 3

Then we get krakelyurnogo the dough and roll it into a thin layer about 1 mm between two sheets of parchment. Again, remove in the freezer for 15 minutes. Then we get and put it in the fridge.

Шаг 4

While craquelure forget, as you need to prepare choux pastry. To do this in a saucepan pour water, put salt and sliced butter. Put on fire and bring to a boil, the butter should melt. Now add all the flour at once and quickly stir with a wooden spatula until it forms a ball, dough should be well away from walls. Dry the dough on the heat for another 1-2 minutes and remove from heat. Let cool to about 60 degrees.

Шаг 5

In the cooled dough we introduce one by one all the eggs, each time well vymeshivaem the dough, to avoid lumps. The dough will be sticky, being with him will work using a pastry bag.

Шаг 6

When your dough, using a pastry bag, put on a baking sheet covered with parchment small sticks, leave between them a free space of about 3 cm

Шаг 7

Now is the time cream. In a saucepan, shall pound the yolks with sugar and starch.

Шаг 8

Fill with milk and put on fire. Stirring constantly, cook the cream until thick. Remove from heat and add ground in blender or coffee grinder for the pistachios. Mix well. Add the oil, stir and let the cream cool down, stirring occasionally as to form a film.

Шаг 9

Italian meringue. Cook the syrup. To do this in a saucepan mix sugar and water, bring to boil and boil for 1 minute, to form large bubbles. While the syrup cooks to whip proteins in a magnificent mass to loose peaks. Pour a thin stream of syrup into the whites still whisking with a mixer. Should get a smooth shiny mass.

Шаг 10

Add the meringue to the cooled pistachio cream and mix well.

Шаг 11

Fill cooled cream eclairs using a pastry bag. You can bring to the table. Enjoy your tea!