Скачать или смотреть Pistachio and Raspberry Eclairs with Craquelin

Every time you throw away 2 kg of dough when you make Eclere????
The Perfect Recipe for Eclairs
125 g water
125 g milk
4 g of sugar
4 g salt
110 g unsalted butter, cold
140 g Hard white bread flour 12.5%
250 g eggs
Spray with cooking oil and powdered sugar
1. Make sure you start with a
weigh all the ingredients in separate bowls and prepare your equipment.
This will make the whole process much easier.
2, In a medium saucepan, add the milk, water, sugar, salt and butter.
3. Place over low heat, stirring occasionally until the butter is completely melted.
4. Increase the heat to medium-high and bring the mixture to a boil.
5. As soon as it starts to boil, take it out
remove the pan from the heat and add the flour. It is important to mix it until you are sure there are no lumps.
6. Put the pan back on low heat and stir continuously with a rubber spatula for 2 minutes.
7. Immediately remove the dough into the bowl of a stand mixer fitted with a paddle attachment.
8. Mix on low speed for about one minute or until it reaches 50-55C
9. Then, increase the speed a little and slowly start adding the eggs. It is very important to incorporate them slowly, like this
so that the alvat can absorb the liquid.
10. Continue to add eggs, a little at a time, until the mixture becomes glossy, smooth and falls from the palette in a beautiful ribbon. The amount of egg you need to reach this consistency will depend on the flour you used, so you may not need all of the egg mixture. As you get closer to the consistency you are looking for, add the egg in very very small increments.
11. Cover the top of the choux dough directly with food foil and cool it to room temperature for 1 hour. Meanwhile, preheat the oven to 165C without
fan
12. After an hour, line a baking tray with a perforated eclair rug. The perforated mat will ensure an even flow of air and allow any steam to escape.

Add the choux to a piping bag fitted with a large nozzle with a shaped tip
star, such as a JEM 3ES.
14. Applying even pressure, pipe choux pastry along the mat.
Once you reach the end of the line, stop
apply pressure and gently throw the bag back to create a small tail.
Using the cooking oil spray, apply an even layer over the choux pastry, then sprinkle a light layer of powdered sugar on top.
Put them immediately into the preheated oven, on the middle shelf, and bake for approximately 40-45 minutes, or until they acquire an intense golden brown color. Do not open the door while they are baking or they will collapse.
Remove from the oven to cool before filling.