Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients for the dough.
Step 2:
Pour water into a saucepan, add salt and sliced butter.
Step 3:
Put the pan on the fire and bring the mixture to a boil.
Step 4:
Pour all the flour into the boiling mixture and, without removing it from the heat, brew the dough for 2-3 minutes. The mass is constantly mixed. The finished dough should gather in a lump and not stick to the walls. Let the dough cool down to warm.
Step 5:
We drive all the eggs into the cooled dough one by one. We add the next egg only when the previous one has completely intervened. Mix with an ordinary wooden spoon or mixer at a minimum speed.
Step 6:
The finished dough should turn out soft and keep its shape well.
Step 7:
Fill a pastry bag or a syringe with a star or a regular round nozzle with the dough and squeeze the dough onto a baking sheet in the form of eclairs. If there is no bag or syringe, spread the dough with a regular spoon, then you will get small profiteroles. Bake in a preheated 180 C oven for about 20 minutes. Do not open the oven during baking.
Step 8:
Let it cool completely.
Step 9:
Ingredients for the cream.
Step 10:
Eggs are divided into yolks and whites (we will not need whites). Mix the yolks with sugar, add milk and brew the mixture over low heat until thickened. The mixture must be constantly stirred so that the yolks do not curdle or brew the mixture in a water bath. The finished cream is allowed to cool completely.
Step 11:
Beat butter at room temperature until fluffy.
Step 12:
Add the yolk cream in small portions, while constantly whipping the cream. Peanuts (toasted and peeled) are crushed into fine crumbs and added to the cream.
Step 13:
We fill a pastry bag with a round small nozzle with the finished cream (the diameter of the nozzle should be sufficient to pass the pieces of nuts).
Step 14:
Fill eclairs with cream.
Step 15:
Prepare the glaze.
Step 16:
Melt the chocolate with cream and add powdered sugar (to dissolve the powdered sugar, the mixture should be warm). Stir until smooth. Let the glaze cool.
Step 17:
Cover the eclairs with glaze, and sprinkle chopped nuts on top if desired. Enjoy your meal!
I filled only half of the eclairs with cream, since it just won't work to eat everything at once, so if you want to fill everything at once, then you will need twice as many ingredients for the cream.
The glaze was cooked by eye and slightly miscalculated with the amount of cream (the last photo shows that the glaze is very liquid), so I reduced the amount of cream in the ingredients so that you wouldn't catch your glaze on eclairs like me! :)
The calorie content of the products possible in 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
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 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
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
