Profiteroles or eclairs

Category: Confectionery
Profiteroles or eclairs

Ingredients

Milk 190 ml
Butter 90 g
Salt on the tip of a knife
Sugar 1 tsp
Wheat flour 150 g
Eggs 3-4 pcs.

Cooking method

  • Once I found it in a book and rewrote it. Impressed Profiteroles or eclairs

    CHOCOLATE GLAZE:
    2 tbsp caster sugar
    1 tbsp heavy cream + 1-2 tbsp. l., if necessary
    200 g dark chocolate pieces
    2 tbsp. l. soft butter
    1 tsp vanillin

    Combine sugar and cream and bring to a boil over low heat. Boil for 1 minute, then remove from heat.
    Mix the chocolate with the hot creamy mass. Put the mixture on the fire again and cook without stirring until the mixture temperature is about 115 ° C. Remove from heat.
    Add butter and vanillin to the hot mixture without stirring and chill on ice or cold water for 5 minutes, then stir the frosting. Whisk with a wooden spoon for 5-10 minutes until the frosting is matte.
    Mix immediately with 1 tbsp. l. cream until the frosting is frozen.
    Let the glaze stand for 3-4 minutes until a thick, viscous mass is obtained.
    Add 1 tbsp more cream if the frosting is too thick.

    CREAM:
    200 gr. butter
    ½ can of sweetened condensed milk

    Beat butter and condensed milk with a mixer at high speed. Fill the eclairs with the resulting cream.
    Quote: Dot

    Alex, took away to bookmarks!

 
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