Ecler dessert

This French dessert has long been “naturalized” in Armenia and is a frequent participant in any celebration—sweetened sugar balls, known as choux, filled with cream. Ecler (Eclair) is one of the best gifts of French cuisine for those with a sweet tooth. The author of the eclair is the famous French chef Marie Antoine Carem. Translated from French, éclair means lightning. And that’s why we eat these delicious desserts at lightning speed. If you find yourself in Armenia, be sure to try the Ecler dessert for a taste of French-inspired pastry with an Armenian twist. Whether you enjoy it as a midday snack or a dessert after a delicious meal, the Ecler dessert is sure to satisfy your cravings. So it remains to learn how to make it.

Dough:

4-5 eggs
150 g flour
0.5 cups of warm milk
0.5 cups of warm water
100 g butter
1/3 spoon of salt
1 tsp sugar

Cream:

6 yolks
500 ml milk
150 g sugar
2 tablespoons of flour
1 tsp vanilla
20 g butter

Procedure:

Pour water, salt, sugar and butter into a saucepan. Once it starts to boil, add the flour completely and give it a quick stir. Remove from the heat, stir until the dough comes together, then leave on the heat for half a minute to evaporate the excess water. The dough is considered ready when it starts to separate from the sides of the pot.
Let the dough cool a little. Add the eggs one at a time to the cooled dough and mix.

Spread the oils on the baking sheet. Pour the dough into a kitchen bag and form balls. Bake in a preheated oven for 30 min. Cook for the first 15 min. at 200ºc, then reduce to 160. When the desserts are ready, turn off the oven and leave in the oven for 10 minutes. Do not open the oven door during this time, otherwise the desserts will not rise.

Beat the egg yolks and sugar to the cream, add the flour and continue beating so there are no lumps. Pour the vanilla into the milk, heat it and pour it in a thin trickle to the beaten yolk, stirring constantly. Leave some milk under the pot. Add the beaten egg yolk and milk mixture to the milk in the pot. Put back on the fire and cook until the cream starts to set. Remove from heat, add butter and stir until butter is melted and combined. Cool the finished cream in a bowl with ice and then transfer it to the refrigerator for 30 min.

Pour the cream into a piping bag. Make a tiny opening on the side of the prepared desserts and pour the cream. Sprinkle with powdered sugar before serving.

Egg Yolk – Property – Sweet, neutral; heart and kidney meridians entered.
Actions – Nourish yin and moisten dryness, tonify blood and extinguish wind.
Indications – Restlessness, insomnia, indigestion, eczema, scalds.
Contraindication – It is contraindicated in cases of hypertension, coronary heart disease and atherosis.

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