Eclairs - a delicious little cakes, which are made of choux pastry, and then stuffed with cream. The filling for eclairs can be boiled, protein, oil, and top with powdered sugar covered eclairs, chocolate glaze and walnut crumbs. Pastry eclairs - not a difficult job, so prepare these cakes can even novice mistress.
Cottage cheese eclairs
Ingredients:
200 gr. flour
200 gr. curd
100 gr. butter
4 eggs
250 gr. caster sugar
200 gr. cream (33%)
250 ml. water
vanilla sugar
icing sugar for decoration
salt
Cooking method:
How to make eclairs with cream cheese? To do this, pour water in a saucepan, then add salt to taste and butter. Bring to a boil over low heat. Then the water gradually add the flour and rub with a wooden ruler until a smooth homogeneous mass. Got a lot of cool to a temperature of 40 degrees, and then, stirring constantly to drive the eggs and knead, so homogeneous dough. Baking tray lay a parchment paper. Dough eclairs, put in a pastry bag, then squeeze out small strips on a baking sheet, 5-7 cm long. Put the pan in a preheated oven (200 degrees) for 10 minutes.
Meanwhile, beat cheese, add powdered sugar and cream. Receive the curd mass with pastry syringe filled baked eclairs previously incised with a knife at one end. Cottage cheese eclairs - ready! Eclairs sprinkle with powdered sugar.
Bon Appetit!
Eclairs with protein cream
Ingredients:
200 gr. flour
5 egg whites
100 gr. butter
4 eggs
250 gr. sugar
5 egg whites
250 ml. Water for the test
250 ml. Water cream
icing sugar for decoration
salt
Cooking method:
How to cook a protein cream eclairs? To do this, pour water in a saucepan, then add salt to taste and butter. Bring to a boil over low heat. Then the water gradually add the flour and rub with a wooden ruler until a smooth homogeneous mass. Got a lot of cool to a temperature of 40 degrees, and then, stirring constantly to drive the eggs and knead, so homogeneous dough. Baking tray lay a parchment paper. Dough eclairs, put in a pastry bag, then squeeze out small strips on a baking sheet, 5-7 cm long. Put the pan in a preheated oven (200 degrees) for 10 minutes.
Meanwhile, cook the protein cream eclairs. In a saucepan pour water, add sugar and cook until until a caramel cream condition in the future. Then a saucepan off the heat and cool. 5 protein beat to a froth, and then not stop whisking, gradually add the sugar syrup. Get mass with pastry syringe filled eclairs baked, pre-incised with a knife with one hand. Eclairs with protein cream - ready! Eclairs sprinkle with powdered sugar.
Bon Appetit!
Eclairs with cream
Ingredients:
180 gr. flour
160 gr. butter
250 ml. water
4 eggs
70 g. sugar
270 ml. milk
200 ml. cream
30 oz. starch
10 c. vanilla sugar
100 gr. Chocolate
0, 5 tsp. Salt
Cooking method:
How to eclairs and cream? To do this, pour water in a saucepan, then add salt to taste and butter (100 gr.). Bring to a boil over low heat. Then the water gradually add the flour and rub with a wooden ruler until a smooth homogeneous mass. Got a lot of cool to a temperature of 40 degrees, and then, stirring constantly to drive the eggs and knead, so homogeneous dough. Baking tray lay a parchment paper. Dough eclairs, put in a pastry bag, then squeeze out small strips on a baking sheet, 5-7 cm long. Put the pan in a preheated oven (200 degrees) for 10 minutes.
To prepare the cream, the milk must be brought to the boil, add half the sugar and mix thoroughly. The starch dissolved in a small amount of hot milk, stir and pour into the main pot with milk. Quickly mix. Milk is cool. The remaining oil rub with remaining sugar, add vanilla, stir and add the milk. With the mixer to whip the cream until thick state, and then add them to the milk, mix thoroughly again. Cream received by a confectionery syringe filled baked eclairs previously incised with a knife at one end. Melt chocolate and dip in it each eclair. Eclairs with cream - ready!
Bon Appetit!
Eclairs with custard
Ingredients:
250 gr. flour
150 gr. butter
7 eggs
350 ml. milk
250 ml. water
250 gr. sugar
1 tsp. Vanilla sugar
0, 5 tsp. Salt
powdered sugar
Cooking method:
How to make eclairs with custard? To do this, pour water in a saucepan, then add salt to taste and butter (125 gr.). Bring to a boil over low heat. Then the water gradually add the flour (200 gr.) And pound with a wooden blades until a smooth homogeneous mass. Got a lot of cool to a temperature of 40 degrees, and then, stirring constantly to drive the eggs (5 pcs.) And knead, so homogeneous dough. Baking tray lay a parchment paper. Dough eclairs, put in a pastry bag, then squeeze out small strips on a baking sheet, 5-7 cm long. Put the pan in a preheated oven (200 degrees) for 10 minutes.
The remaining eggs and flour and mix well to combine. In saucepan, combine sugar and milk, then bring to a boil. Then, remove the skillet heat and add the flour to the milk. Mix well and then put on fire. After the cream thickens, add the vanilla sugar and butter. Cream received by a confectionery syringe filled baked homemade eclairs previously incised with a knife at one end. Custard cakes eclairs - ready! Sprinkle with powdered sugar eclairs.
Bon Appetit!
We recommend that read: cherry strudel
Contents:
Recipe for homemade yogurt from milk village
Homemade yogurt in a thermos
Classic yogurt multivarka
Classic homemade yogurt yogurt
Homemade yogurt with cinnamon and cocoa
Homemade yogurt with fruit or berries
At present, in any grocery stores and supermarkets can see huge range of yoghurts with various fruit and natural additives. Their production involves the use of low-fat and whole milk. The product is intended for use both as a family and children separately. Many buyers yogurt probably never thought about what does in fact they are made, and if they have paid attention to this issue, most of all, a desire to purchase the product disappeared.
What really is bright and very attractive jars and bottles, except for milk? Dyes, artificial flavors, stabilizers, preservatives, thickeners, and various vegetable fats and so on. Agree, a diverse bunch, is not it? It is worth noting that many manufacturers specify the shelf life of up to 6 months, and if we look into the process of making yogurt, it becomes clear that no one lactic acid bacteria can not survive at temperatures above 150-160 degrees. And it is under these conditions produced the majority of products.
However, there are ready Yogurt with a short shelf life, namely 30 days, which contain only milk, sugar and beneficial bacteria, which is very efficiently affects the body. It can be used as starters for making yogurt at home. This product is really lively and natural. And like it not only you but also your kids. In fact, give your family the opportunity to eat quality is very simple. You just have to know how to make yogurt at home. He kept no more than five days and, therefore, is really useful as an adult and a child.
Recipe for homemade yogurt from milk village
Rustic whole milk - this is one of the necessary components that enable the preparation of fermented milk product of the home while preserving all nutrients. If you happen to have access to it, then you can call it luck. But in order for such milk was sterile and it was not unwanted bacteria, it must be pasteurized. This can be done on the electrical and on the gas stove. So here's the recipe yogurt natural rustic materials.
Ingredients:
homemade milk - 1 liter
live yoghurt - 3 tablespoons
Cooking method:
First you need to make pasteurization. Milk pour into a glass dish and then put in a water bath. Stir, bring to a boil on the fire and hold for 1-1, 5 minutes. Through pasteurization almost 99% of the bacteria will be destroyed. When the milk comes to a boil, remove it from the heat, but continue stirring for 5 minutes, then leave to cool down completely.
Once the primary product has been prepared, it is necessary to make a sterile container which is intended for the preparation of yoghurt. To do this, a ceramic or glass bowl dip in boiling water and leave it for 10-15 minutes. Immediately after sterilization in this dish, pour the cooled pasteurized milk, add to it live yogurt, cover and leave in a warm place for at least 6 hours. In no case can not move the container, stir.
Currently, commercially available special yogurt by which can keep the heat required for the product (ie, the temperature of 40 ° C), at which will occur the fermentation process. What to do if you can not buy a special household appliances of this kind? Here are a few options on how to make yogurt at home without her.
Bank to put the leaven of the so-called Thermos-bag, to the same place a few plastic bottles with boiling water, which will provide the necessary heat. In another case, several containers can be put onto a heating leaven preheated to an average temperature. Alternatively, preheat the oven to 40 ° C and switch off. Put it in a container of yogurt future. Further, by turning on and off to maintain the required temperature of the oven, making dishes with a mixture of milk and leaven will be in constant warmth.
To make sure that the yogurt is ready, just look at the serum appeared. If it is, your home and live a natural milk product a success. The resulting yoghurt can be stored in the refrigerator for a week and used as the next leaven. Be sure to try this method of preparation, and this recipe is sure to become your favorite. Of course, the heating pad and the oven is not always convenient for this purpose. But each house has a certain dishes, which will significantly simplify the process. The yogurt can be prepared in a conventional thermos!
Homemade yogurt in a thermos
As is known, the child's body much more susceptible to all kinds of artificial fillers, colorants and additives. Often there are serious allergic reactions to innocuous-looking finished sour milk products. And then my mother begin to invent options out of the situation. Often we go to the store and buy a yogurt, considering that it only allows the family to eat quality food. But before you spend money on a special technique, try to learn the recipe of yogurt in the usual thermos.
They say that the store pasteurized milk can not boil. But if you do not be lazy and still do that, your yogurt will be an unusual and very pleasant taste. So pour the milk into a saucepan and bring to a boil over low heat for 5 minutes, then so will find this store product hue home heating, in my grandmother's oven. Cool the milk to 40 ° C, be sure to remove the foam that made a thermos of yogurt had a smooth consistency.
The dry leaven dissolve directly in the bottle, adding to it a tablespoon prepared as described above, milk. This will allow it to dissolve well. The resulting mixture pour into a container with the rest of the milk. If you still prefer to use live yogurt from the store (of course, with a minimum storage life), but not its dry counterpart, then lay out the contents of the boxes or cups into the container with the main ingredient and mix thoroughly whisk.
Now you need to take care of a thermos, or rather, its sterility. The easiest way to thoroughly wash it and pour over boiling water, better twice. Now pour the mixture into it and ferment milk, tightly screw the lid and leave to cook yogurt for about 6 hours. Pre-select a location that does not violate the processes occurring in a thermos, by moving it. The recipe prohibits doing this because of the creation of obstacles to achieving the consistency desired thickness. Usually ready yogurt has a neutral taste, and spoon it is.
Pour your natural live fermented milk product into another container and send a couple of hours in the refrigerator. Since homemade yogurt tastes better. If you want to have a more pronounced acidity, then the time of its location in a thermos should increase by another 2-3 hours. In any case, the yogurt is delicious and would be much more useful than bought in the store. As you can see, the recipe is very simple and accessible to all housewives.
Classic yogurt multivarka
Currently, technical progress just yet settled on any modern kitchen. Daily chores housewives facilitate all sorts of special appliances and devices. To one of the latter can be attributed such a miracle of technology as multivarka. Agree, the name sounds very promising. And so it is. Here and yogurt - the product useful and necessary - preparing it quickly and without any problems. A recipe, as always, everything is simple and clear.
Ingredients:
UHT milk - 1 liter
natural yoghurt (without excipients) - 150 ml
Cooking method:
Slightly warm the milk. As mentioned above, it can not boil, since the product is passed out of the store corresponding processing. Add the yogurt and stir using a blender or corolla. It is necessary that the weight gained homogenous. The recipe of fermented milk product in multivarka involves the use of small glass containers - bottles. They must be pre-sterilized or even pour over boiling water. When banks are ready, pour them into the milk mixture and leaven.
In a pan, pour a little water Multivarki and set the instrument most gentle temperature. In some cases, he coined in order to keep hot cooked meal, and in the latest models have an appropriate name - "Yogurt". Jars with your future home fermented milk product in a place multivarku. Water should be up to them almost to the neck. Close the device cover and leave for 8-9 hours. When the specified time has elapsed, remove the homemade yogurt and place it in the refrigerator.
It is not always the result of the cooking process and meet the expectations. For example, sometimes yogurt can turn out runny. In this case, pay attention to the fat content of the milk used. It must be not less than 2, 5%. But the formation of serum on the surface of yogurt - a phenomenon by no means rare. Just pour it on the quality of the product will not be affected.
Do not be upset, and if the yogurt curled. Maybe it's as milk and leaven or in jars, which were poorly sterilized. Remember the recipe home pancakes and cook them in a failed yogurt. Or maybe just a little more to keep him in multivarka it to good curdle, and then fold in the gauze and entertain relatives tenderest home curds.
Classic homemade yogurt yogurt
Certainly, it is very convenient to do to treat it specifically provided for home appliances - for yogurt. The recipe is not much different from that used for the preparation of fermented milk in a thermos. But the result is almost never will not disappoint you. The point is that a modern device itself maintains the desired temperature for a specified time, and always clearly and correctly. And in a thermos, it gradually decreases, so the yogurt can not turn out as you expect. If you choose a recipe homemade fermented milk product, and have in the kitchen all the latest trends of home appliances, make it into yogurt.
Ingredients:
milk fat content of 3, 5% - 1 liter
dry yeast for yogurt - 1 bottle
Cooking method:
To begin with, take care of the sterility of used dishes. The yogurt has a special small cups. They can be made of glass or heat resistant plastic. It is better to boil or even to pour boiling water. So you do not allow to enter the future yogurt unwanted bacteria, thus ensuring its most useful and qualitative composition.
In addition, this recipe provides for the mandatory pre-deployment training of the main ingredient. So take the appropriate amount of the pot, pour it in milk, bring to a boil over low heat and hold about 15 minutes later, the specified time, remove the container from heat and cool its contents to room temperature or slightly above. Check out this very simple. If you think that the foundation already cool, dip your finger in it. If you do not burn and do not be tempted to immediately remove it, then you can proceed to the next step.
Open the bottle of sourdough, pour it boiled water at room temperature by filling about 2/3, cover and shake well to all dissolved. Now pour the mixture into a container of the main ingredient, and again mix well. Pour the milk mixture and leaven for a drink and send them to special support provided in every yogurt. Turn on the device to the network and select the desired program.
Current models themselves electronically choose the time needed for the preparation of yogurt. And for older devices it is necessary to detect. In principle, as well as for dairy products, preparing a thermos, it needs at least 6 hours. But if you want yogurt thicker consistency, then increase the time of his stay in the yogurt. Note that in this case it is acidic.
Homemade yogurt with cinnamon and cocoa
This recipe will be enjoyed by lovers of unusual. Cooking dairy product filled with better yogurt. This will give you the best result. The algorithm necessary action differs little from that which provides for the classic dairy products, but the ingredients in something different. So we give a recipe completely.
Ingredients:
Milk - 1 liter
live yoghurt - 150 grams
soluble cocoa - 5 teaspoons
cinnamon - to taste
Sugar - to taste
Cooking method:
If you prefer rustic milk, be sure to boil and cool it to room temperature. UHT does not need such training, but if you do not want to give him a taste of melted. However, heat it up to 37-40 ° C still have. Be sure to sterilize the cups, depends on the quality of future domestic product.
In a separate container lay out a so-called live yoghurt bought in a store. Recall that to choose is the one that has the smallest storage time. Add to it the specified number of cocoa and mix thoroughly all, to become a homogeneous consistency. Now, guided by your own taste, put the sugar and a little cinnamon. Again, all stir well and connect with milk. Bring the mixture until smooth, pour into cups and place the yogurt in the 8 or 10 hours.
Homemade yogurt with fruit or berries
This recipe is usually delights children. Indeed, the delicate flavor of yogurt, supplemented with fruit, can not not like it. Moreover, in contrast to shops analogue, home product is very useful, because in addition to the necessary bacteria also contains a natural pieces of strawberry, raspberry, peach or mango. Is not it a great dessert for kids?
Ingredients:
ultrapesterizovannoe milk - 1 liter
live yoghurt - 150 grams
fruit or berries - to taste
powdered sugar - to taste
Milk heating to 40 ° C. Add the live yogurt, pour a glass of the mixture (do not forget to handle boiling water) and place the yogurt. By the way, this recipe allows for cooking and in a thermos. After 6-8 hours, make sure that the yogurt has reached the required thick consistency. If so, proceed to the next step.
Fruit peel and seeds. Berries, if required, too. Put them in a blender and chop, add the icing sugar. Now place ready to yogurt and mix well. Spread the fruit mixture for ice-cream bowls or cups and place in refrigerator. Before serving, you can decorate a handful of fresh berries or a few slices of fruit.
As you can see, the preparation of homemade yogurt - it is very simple. It is the power of each family, and even the presence of some special equipment is not required. But the resulting fermented milk product is really the most popular benefit of your entire family. Be sure to take advantage of this opportunity to get your hands on any recipe you like. Your loved ones will thank you for it, and the children will be less likely to hurt.
