Nut-caramel eclairs

Step-by-step cooking

1. Step 1:

   

   To start, prepare the cream because it needs time to stabilize. Ingredients you will need: Cream with a fat content of at least 30%. Butter with a fat content of 82%. Gelatin and water for soaking it. Vanilla, salt, sugar.

2. Step 2:

   

   Soak gelatin in water and leave to swell. Cream is combined with butter and heated to a hot state. I pour sugar into a saucepan with a thick bottom and heat it to an amber color. Not interfering, but simply rolling from side to side. Important!!! do not overdo the sugar, otherwise the cream will be bitter. When all the sugar has dissolved, I pour in HOT cream with milk and stir without removing it from the heat until smooth. Remove from the heat and add salt and vanilla. Mixing

3. Step 3:

   

   Filter through a sieve. I let it cool slightly and add the swollen gelatin. I punch with an immersion blender. I close the film in contact and put it in the refrigerator for 12 hours to stabilize. After the time has elapsed, I beat with a mixer for 3-4 minutes until a lush, airy state. The cream should be homogeneous with a pleasant, beautiful color! Like this!! Ready to use! I put it in a pastry bag with such a nozzle for filling cakes!

4. Step 4:

   

   Prepare the custard dough. It will need: Milk and water in equal proportions. Eggs 100 g . This is 2 pcs of category C1. Butter with a fat content of 82%. Flour. Salt, sugar, vanilla.

5. Step 5:

   

   In a saucepan with a thick bottom, I combine water, milk, salt, sugar, vanilla, butter and send it to the stove.

6. Step 6:

   

   On medium heat, I bring the mass to a boil. It should boil right well, but not for long!

7. Step 7:

   

   I pour all the flour at once and actively brew the dough. You can remove it from the fire, I usually just turn it down a little.

8. Step 8:

   

   And dry the dough for 3-4 minutes...

9. Step 9:

   

   At the bottom, such a velvety crust should form, it is also called "flour coating". I remove it from the fire.

10. Step 10:

    

    I let the dough cool for a couple of minutes and then add the eggs one at a time, mixing well until smooth. It will be difficult, but possible!

11. Step 11:

    

    This is the dough that turns out in the end.

12. Step 12:

    

    For convenience, I put it in a pastry bag, releasing all the air bubbles so as not to interfere with the jigging. I give you 1 hour to rest!

13. Step 13:

    

    The dough will also be covered with sugar syrup. For him, you will need: Water and sugar.

14. Step 14:

    

    Mix and boil for 1 minute. I'm letting it cool down!

16. Step 15:

    

    There will also be nuts on top. You can take absolutely any. Today I have hazelnuts. We also really liked the walnut;)

17. Step 16:

    

    Drying in a frying pan, but NOT FRYING!! just to get rid of the husk. Shredding.

18. Step 17:

    

    I will plant the cakes with the help of such a nozzle. I put the bag in a bag because the dough is quite dense and one package may not stand.

19. Step 18:

    

    I fix baking paper with the dough around the edges.

20. Step 19:

    

    Otsazhivayu cakes ...

21. Step 20:

    

    If there are sharp edges, I smooth it with a finger moistened with water.

22. Step 21:

    

    I apply syrup. If it has cooled and frozen, you can warm it up a little.

23. Step 22:

    

    Sprinkle nuts on top. What fell next to me I move with the help of a shovel.

24. Step 23:

    

    I send it to a preheated oven to 180-185 degrees and bake for 20 minutes, then lower the temperature to 160 and bake for another 15-20, top-bottom mode, without convection. Do not open the oven!!!

25. Step 24:

    

    To a golden, ruddy crust!

26. Step 25:

    

    I let it cool completely on the grill.

27. Step 26:

    

    Fill with cream.

28. Step 27:

    

    And you can try!

29. Step 28:

    

    Crispy, sweet crust with fragrant nuts and lots of delicate, airy, light caramel cream. The combination is perfect!!! Bon appetit!! And everyone has a wonderful mood!!