Eclairs
After trying several choux pastry recipes, I settled on this one. A full batch makes about 20 eclairs, depending on size, enough for one oven tray. I also plan to use it for Tropicanka cake and savory profiteroles.
Adjust servings in the full version
Bring milk, water and margarine to a boil. The margarine should completely melt.
Pour all the flour into the hot mixture, stirring continuously. Continuing to stir, gather the dough into a smooth ball. There should be no lumps of flour left. The dough should have a smooth, uniformly soft structure. A white coating should appear at the bottom of the pan. As soon as this happens, remove the pan from the heat. The whole process goes very quickly.
Let the dough cool slightly. Add eggs to the dough one at a time. Each egg needs to be completely mixed in. The dough should become smooth and homogeneous, and only then add the next one.
Transfer the finished dough into a piping bag fitted with a star tip. You can use a thick bag with a corner cut off. In this case, you will get smooth eclairs, without ribs.
Pipe the eclairs onto baking paper or a baking mat. I normally leave the paper ungreased, but this particular paper needed a little oil to prevent sticking.
Bake in a preheated oven: 20 minutes at 200°C, then reduce the temperature to 170°C and bake for another 10 minutes. The cakes should have an even golden color, with a thick crust.
This time I have ready-made cream. I cooked it according to the instructions on the package.
The result was a very tasty cream with a pronounced chocolate taste.
For another filling, whip equal amounts of 25% sour cream and caramelized condensed milk. It is thick enough to stay inside the eclairs and can be piped in.