Composition / ingredients
Cooking method
1. Put the egg whites in the bowl of a mixer or in another deep container. Before whipping, we send the egg whites to the refrigerator for 15 minutes.
2. After the specified time, we proceed to whipping. In the process, pour lemon juice into the protein mass. Beat the proteins to stable peaks.
3. Pour sugar into a saucepan, pour water here. We send the saucepan to the fire. Cook the syrup with constant stirring. We try on a soft ball.
4. To check if the syrup is ready, pour cold water into a small container and drip a small amount of syrup into it. The syrup will not dissolve, but will curdle into a small ball.
5. Pour the hot syrup in a thin stream into the protein mass, while continuously whipping the cream at low speeds of the mixer.
6. Beat the cream for 10-15 minutes. Since hot syrup was poured in, it is necessary to beat until the cream cools to room temperature. During this time, it will become denser and increase in volume several times.
7. In a suitable saucepan with a thick bottom, pour milk and water, pour salt and sugar. We send it to medium heat, warm it up to a warm state, then spread the butter. Bring the mass to a boil.
8. Sift flour into a bowl to get rid of lumps. Pour the prepared hot mass into a bowl with flour, mix thoroughly for 2 minutes. The dough will separate from the side walls of the pan.
9. We send the pan with the dough to a slow fire, continue stirring for another couple of minutes. Then remove from the heat, without stopping stirring, let the dough cool down a little.
10. And now we break the eggs into the dough, just not all at once, but one at a time. Mixing the dough well each time.
11. We transfer the dough into a pastry bag with a nozzle "asterisk", we put the eclairs on a baking sheet. Each strip is about 10 centimeters long.
12. We send the baking sheet to the oven preheated to 180 degrees. Bake for 10-15 minutes. Open the oven door to let off steam. Continue baking for another 30 minutes or until the eclairs turn golden.
13. We cool the eclairs on the grill. Then we put the protein cream in the cooking bag and fill the eclairs with the help of the cone nozzle.
You can decorate eclairs with chopped nuts, cream, glaze. This is optional.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted 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
