Éclairs with Meringue Cream
Make delicate little pastries with an airy, light filling! These éclairs with meringue cream are a hit with everyone. You don't have to buy them at a pastry shop — you can make them yourself. The filling, based on egg whites and sugar syrup, is smooth and wonderful-tasting. If the dough is made right, the éclairs come out hollow inside, which makes them easy to fill without cutting.
Silva
Recipe author
Éclairs with Meringue Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
4 g
Fats 13 %
7 g
Carbohydrates 79 %
41 g
237 kcal
GI:
2
/
0
/
98
- Put the egg whites in the bowl of a mixer or another deep container, and chill them in the fridge for 15 minutes before whipping. 2. After that, start whipping, adding the lemon juice to the whites as you go. Beat them to stiff peaks. 3. Put the sugar in a saucepan and add the water. Set it over the heat and cook the syrup, stirring constantly, to the soft-ball stage. 4. To test it, drip a little syrup into a small dish of cold water: instead of dissolving, it will gather into a small ball. 5. Pour the hot syrup into the whipped whites in a thin stream, beating the meringue continuously on low speed. 6. Beat the cream for 10–15 minutes. Since the syrup went in hot, keep beating until it cools to room temperature — by then it will be firmer and several times greater in volume. 7. In a heavy-bottomed pot, combine the milk, water, salt, and sugar. Set it over medium heat, warm it through, then add the butter. Bring the mixture to a boil. 8. Sift the flour into a bowl to remove any lumps. Pour the hot liquid into the flour and stir hard for 2 minutes; the dough will pull away from the sides. 9. Set the pot of dough over low heat and keep stirring for another couple of minutes, then take it off the heat and let it cool slightly, stirring all the while. 10. Now beat in the eggs, one at a time rather than all at once, mixing the dough well after each. 11. Transfer the dough to a piping bag fitted with a star tip and pipe the éclairs onto a baking sheet, each strip about 4 inches (10 cm) long. 12. Bake in an oven preheated to 350°F (180°C) for 10–15 minutes. Open the oven door to release the steam, then keep baking another 30 minutes, or until the éclairs are golden. 13. Cool the éclairs on a wire rack. Then put the meringue cream in a piping bag and fill the éclairs using a cone (round) tip. You can decorate them with chopped nuts, more cream, or glaze if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Enriched whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Farina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Chicken egg - 80 kcal/100g
- Egg whites - 44 kcal/100g
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