Air pastries from Laduree
352 60 минут 30 порции
Light cakes from the finest choux pastry with a crispy top air sand and cream. Absolutely not like usual all of us eclairs. This recipe I saw our Lena/Leena/ Lena writes : "they are so damn good that they want to breathe", I would have added them to fly! I recommend everyone, EVERYONE!!! Is the SPACE!!!
Ingredients for Air pastries from Laduree
- Butter - 205 g
- Milk - 500 ml
- Water - 100 ml
- Chicken egg - 8 PCs
- Sugar - 255 g
- Cream - 100 ml
- Flour - 245 g
- Corn starch - 30 g
Step by step instruction of cooking Air pastries from Laduree
Divide the dough into 3 parts and podkashivaet. You can not tint.
Roll out between two strips of cling film or parchment paper is very thin — about 1-2 mm thick and put one hour in the refrigerator.
Now choux pastry: melt Butter in mixture of milk and water and bring mixture to a boil. In the boiling mixture add the flour, turn off the fire and quickly mix everything with a spatula to form a homogenous lump of dough.
Then in the dough add one egg and beat with a mixer until the dough is smooth and glossy.
Dough, cut out rectangles about the size 6x3 cm and cover them strips of choux pastry.
The remnants of dough to bake and keep, they still need us for decor/ dessert/
Bake in a preheated 180*C oven for about 30-40 minutes. Recipe Laduree stated that the first 10 minutes to bake in a closed oven and then another 20 minutes with the door slightly ajar: lye needs to be only a few mm.
I strictly followed all the recommendations. They swelled and it seemed that here here will burst like balloons. I thought they will settle under the weight of the dough... but NO! Please note, those éclairs without a pastry Meunier even increased. And the eclairs before, I never worked, I simply stopped baking.
And they are not even settled.
Prepare the cream: mix the yolks with 80 gr of sugar, add the starch and whisk until the mixture turns white and a little increase in volume. Milk bring to the boil and thin stream pour in the egg mixture, constantly whisking and cook for 15 min until the cream thickens. Cover with clingfilm and in the fridge.
The cooled custard, combine with whipped cream and add vanilla.
Cream fill a pastry bag with a thin nozzle. And fill the eclairs with the back side, making the hole in two places. Sprinkle with powdered sugar.
And here razrezik.
Cream I got some liquid I think that was a lot of cream/ original 250ml/,
so in the recipe I pointed out 100 ml of cream.
Eclairs can be a few days store in a closed container in the refrigerator, you can even freeze it.
And stuff cream better than the day of filing is that the cakes are not too dry.