Name: Eclairs with buttercream
Cook time: 90 min
Total time: 90 min
Yield: 30
Cuisine: French
Ingredients: Milk - 200 ml; Water - 200 ml; Butter - 400 g; Butter - 160 g; Flour - 270 g; Egg - 7 pc; Water - 200 ml; Sugar - 300 g; vanilla sugar - to taste

French

Despite the fact that buttercream is quite fatty, it is perfect for filling pastries like eclairs. Forget about the diet and treat yourself to such a delicious sweetness. Just choose good quality butter, without any off-flavors or aromas. The taste of the pastries will depend on its flavor.

First of all, let's prepare the eclairs themselves. They will take most of the time to prepare. To do this, combine milk, water and butter in a non-stick pan. Place on the fire, bring to a boil and simmer for a couple of minutes so that the butter melts and mixes into the milk mass.

Then, at once, pour all the flour into the hot mass and knead the dough. It immediately begins to form into a lump. This is convenient to do with a wooden spatula. While stirring, keep the dough on the fire for another minute. Then set the dough aside and let it cool until warm.

When the dough is warm, stir in the eggs. I can’t say the exact number of eggs, since here you need to focus on the consistency of the finished dough.

Add the eggs one at a time to achieve the consistency of the finished dough, when it is already dripping from the whisk, but still holds its shape.

Fill a pastry bag with a nozzle with cream and place the eclairs on a baking sheet lined with baking paper. Bake the eclairs in the oven, preheated to 190 degrees, for 20-25 minutes. Be guided by your oven.

To prepare buttercream for eclairs, you need to boil sugar syrup. To do this, pour the required amount of water into the ladle and add sugar. Stir and put on fire.

The butter should be soft. Cut it into pieces into a bowl of a suitable size to make it convenient to whip the cream. When sliced, it will become soft faster.

Bring the water and sugar to a boil and cook for a minute until the sugar is completely dissolved. Then remove the sugar syrup from the heat and cool completely to room temperature. For further preparation of the cream, the syrup and butter must be at the same room temperature.

Beat soft butter with a mixer until fluffy and light. This will take 2-4 minutes. Add a pinch of vanilla.

Then add sugar syrup to the butter and immediately mix it with a mixer.

Bring the cream until smooth so that the syrup is completely mixed into the butter.

For decoration, if desired, you can use melted chocolate or simply sprinkle them with powdered sugar. Let the buttercream eclairs sit in the refrigerator for a while.

Eclairs with buttercream

German

German Christmas stollen is a symbol of the holiday in Germany. Shops are filled with packages of these cakes, but many housewives prefer to bake them themselves using old family recipes. Stollen is prepared a few weeks before Christmas: thanks to the rum, it keeps well and becomes even tastier. Try our recipe and decide for yourself — to wait or enjoy immediately!

German Christmas Stollen

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Gubadia with dried curd and raisins

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Eclairs with buttercream

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