Eclairs with nut cream

Eclairs with nut cream


Choux dough:
Milk — 125 ml
Water — 125 ml
Butter — 115 g
Sugar — 0.5 tsp.
Salt — 0.5 tsp.
Flour — 140 g
Large eggs — 5 pcs.

For filling:
Milk — 300 ml
Yolks — 4 pcs.
Sugar — 50 g
Corn starch — 3 tbsp. l
Butter — 80 g

Nut butter:
Hazelnuts or pistachios — 100 g
Brown sugar — 2 tsp. with slide
Amaretto — 2–3 tbsp. l

Sugar powder — 100 g
Lemon juice — 1 tbsp. l


Oil cut into pieces. Heat the pot with water, milk, sugar and butter over moderate heat until the butter has melted, bring to a boil, remove from the heat and immediately pour out the flour, stir, return to the fire and cook the dough, stirring with a wooden spatula until it stops sticking to the walls of the pan.

  1. Put the dough into a food processor with a hook, knead at high speed, adding eggs one by one to the dough, mixing each time until homogeneous. If there is no combine — knead simply with a spatula or with your hands. Eggs should be at room temperature.
  2. Put the dough in a culinary bag, deposit it on a baking tray lined with parchment, strips 10-13 cm long. Send the baking tray to the oven, bake eclairs for 7 minutes, and then 13 more minutes with the oven door ajar. Eclairs should increase in volume and brown.
  3. Mix nuts, sugar and amaretto in a blender to make pasta.
  4. Prepare the cream: boil the milk. Grind the yolks with starch and sugar separately, then pour the milk in a thin stream, stirring with a whisk (leave 50 ml of milk). Then pour the remaining milk into the liquid mass, pour it into a saucepan and send it to a moderate heat. Boil until the mixture thickens. Remove from the stove, add the nut paste and mix until smooth, add the butter to melt. Cover with a film «in contact», cool.
  5. Mix powder and lemon juice to glaze.
  6. Fill the eclairs with cream, pour over the glaze and decorate at will.
Eclairs with nut cream
Eclairs with nut cream

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