Brewed dough for eclairs, patties and mantles

The famous French cakes, like many culinary masterpieces invented in this wonderful country, do not have a low calorie content, but in many respects due to this they have such a unique taste. The eclairs are so delicious that they instantly disappear from the plate, thereby fully confirming their name, which in French means "lightning".

Eclairs - cakes made from custard dough in the form of oblong hollow inside brusochkov, filled with various creams. In the classical version - it's whipped cream, but other types of filler are possible: butter or protein cream, condensed milk, liquid chocolate, ice cream, stuffed cottage cheese with nuts and fruits.

Brewed dough for eclairs is easy to do, despite the prevailing opinion that it can only be done by experienced housewives. Here the main thing is to know some subtleties in its manufacture, in order to obtain a satisfactory result. These subtleties concern the proportions between the amount of oil and flour mixture and eggs, as well as the required baking conditions, in which it is impossible to open or even open the oven during baking of eclairs. In addition, it is recommended to put a baking tray with cakes not at the highest level, but in the center of the oven, so that the buns not only have time to rise well, but also blush, and not burn. In addition, before removing them from the baking tray, they need to be allowed to cool down, any action with lush buns while they are hot can lead to the fact that they will settle.

So, the brew dough for eclairs is prepared according to the following recipe, which is tested not once by an experimental method.

In a saucepan pour a glass of water, pour a teaspoon of salt and put a hundred grams (half a pack) of butter, put it on a stove and bring to a boil. When the oil dissolves and the mixture boils, a glass of flour is poured into it, preliminarily sifted. The mixture is kneaded quickly to a homogeneous state with a wooden spatula, trying not to burn. Then remove from heat and cool until warm.

The next stage, into the brewed dough for the eclairs gradually drive three eggs, constantly mixing it. Three eggs per glass of flour is the most acceptable proportion. As a result of this kneading, you should not get a thick, very elastic, smooth and fluffy dough.

The finished dough for eclairs is laid out on oiled parchment covered with a baking tray with a spoon or a confectionery syringe evenly enough at a sufficient distance from each other (they greatly increase in volume) in the form of balls or brusochkov and bake. Then fill with filling, cutting in half or making a small hole in the bottom.

The filling can be not only cream, but also from cheese, meat or fish pates, vegetable salads, etc. In this case, the buns will be a wonderful addition to the snack table.

Brewed pastry dough

No less famous brewed pastry for pies with different fillings is prepared in the same manner, but without eggs. 70 grams of butter is melted in a saucepan with half a glass of water and a teaspoon of salt, a sifted flour (one glass) is poured into the hot boiling solution and, continuously stirring, brew the dough. Then the pan is removed from the plate and continues to stir until a plastic, thick, homogeneous mass is obtained. If you get too liquid, add a little more flour. The consistency of the test should be such that it is easily rolled out. The ready mix is rolled into a bowl and put on the refrigerator for half an hour. During this time, prepare the filling. Then the cooled dough is thinly rolled out, round lozenges are cut out, filled with filling, the edges are lubricated with protein and tied, giving the shape of pies. Bake as usual in the oven.

Brewed dough for manti

But not quite the traditional brewed dough for manti and pelmeni is prepared somewhat differently. You need to make a glass of steep boiling water, a small spoonful of salt, 300 grams of flour and three large spoons of vegetable oil. Vegetable oil is mixed with salt and boiling water, and gradually pouring flour into the solution, knead the brewed steep dough. In the process of kneading, it is laid out from a bowl on a wooden board and continues the process until it becomes easy to separate from the hands. After that, dumplings or manti are made from it.