Signature eclairs from Alexander Seleznev
Those French, they've created a whole host of delicious pastries that are simply irresistible. The éclair, too, has noble French origins. Its recipe, incidentally, was invented by Marie-Antoine Carême, a renowned Parisian chef and pastry chef. According to some sources, his dishes were even enjoyed in St. Petersburg.
In the early 19th century, this éclair gained immense popularity worldwide. And here in Russia, these choux pastries have also become a favorite among those with a sweet tooth. So, we suggest you try one wonderful recipe and prepare Alexander Seleznev's signature eclairs.
Strawberry eclairs
A porous choux pastry that simply melts in your mouth, delicate creamy whipped cream, and piquant, aromatic strawberries—that's true French charm!
For the “correct” choux pastry we will need:
- cold water - 250 ml
- fresh milk - 500 ml
- butter - 250 g
- fine salt - 10 g
- granulated sugar - 20 g
- wheat flour - 270 g
- chicken eggs - 10 pcs
Cut the butter into pieces and place it in a saucepan. Pour in the milk and water. Bring the saucepan to a boil. When the mixture begins to bubble, add the flour sifted through a sieve and mix thoroughly with a wooden spatula. Next, the recipe recommends boiling the dough until it becomes smooth. When the mixture begins to flake off the spatula, remove from the heat and set aside.
Start beating the hot dough with a mixer at low speed. Then add the eggs one at a time. You may need fewer eggs. When the dough has an elastic consistency and the consistency of thick sour cream, it's ready.
Using a pastry bag, pipe 1.5cm x 15cm strips of dough onto a greased baking sheet. Bake in a hot oven for 25 minutes.
For the cream:
- heavy cream - 300
- powdered sugar - 100 g
- fresh strawberries - 200 g
The recipe for eclair cream is very simple: whip cream with powdered sugar until stiff peaks form.
Cut the éclair shells lengthwise. Using a piping bag fitted with a star tip, pipe cream onto one half. Then layer with fresh strawberry slices and top with the other half.
This is how quickly and easily we created a delicious dessert. Enjoy your tea!
