Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients for making eclairs. Eggs should be at room temperature, not small.
Step 2:
Cut the butter into pieces, put it in a saucepan. Add water, milk, salt. Put on moderate heat.
Step 3:
Heat the mass to a boil, stirring constantly so that the butter completely melts.
Step 4:
Pre-sift the flour. As soon as the liquid mixture boils, immediately pour in all the flour, while actively stirring the mass.
Step 5:
The mass should be homogeneous, moving away from the walls of the pan. Warm the dough over low heat while stirring for 1-2 minutes so that the flour is well brewed. Remove the pan from the stove.
Step 6:
I immediately beat all the eggs and add portions to the dough. You can enter one egg at a time.
Step 7:
Let the dough cool down to a slightly warm state. Add about 1/4 of the egg mixture (or 1 egg).
Step 8:
Beat the egg into the dough. Add the next egg only after the previous one is completely connected to the dough. So enter all the eggs.
Step 9:
The finished dough turns out to be viscous, smooth, homogeneous, slowly draining from the spatula.
Step 10:
On a baking sheet greased with a thin layer of vegetable oil, put the eclairs at a distance of 2 cm from each other. I have all the eclairs not included on one sheet. In total, 35 eclairs turned out, I made them small.
Step 11:
Bake eclairs in a preheated 180 degree oven for 30 minutes. During baking, it is better not to open the oven so that the eclairs do not settle due to the temperature difference. Ready eclairs to cool.
Step 12:
Prepare the ingredients for the fillings. I made 2 options.
Step 13:
For one filling, hard-boiled egg, cool in cold water, peel, grate on a fine grater. Similarly, grind hard cheese. Wash the dill, dry it, chop it finely.
Step 14:
Combine the ingredients of the filling, add mayonnaise, mix.
Step 15:
For another filling, pre-defrost the shrimp, boil in boiling salted water. I have unpeeled king prawns, I cooked them for 7 minutes. Remove the shrimp and let it cool.
Step 16:
Garlic, peel, wash, pass through a press or grind on a grater.
Step 17:
Peel and finely chop the shrimp. You can chop the shrimp in a blender, then the filling will be pasty.
Step 18:
Combine the shrimp, cottage cheese, garlic, mix. It seemed to me that the mass was too thick, I added a couple of spoonfuls of cream.
Step 19:
Cut the eclairs on one side not to the end (or cut them completely lengthwise) and fill with filling. With this amount of filling, I filled a little more than half of the eclairs. The appetizer is ready. Bon appetit!
Small tips for making custard dough for eclairs can be viewed
here
.
There are many filling options. These are various salads, pates, fish fillings, mushroom, etc.
If you bake eclairs in advance, it will take a little time to prepare snacks. I often cook eclairs for the future, freezing them for a while. And when an unexpected visit of guests is expected, custard blanks come in very handy. It is very comfortable.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 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
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cottage cheese - 223 kcal/100g
