Walnut-caramel eclairs

Step-by-step preparation

Cooking time: 13 hr

1. STEP 1

   

   First, let's prepare the cream because it needs time to stabilize. Ingredients you will need: Cream with a fat content of at least 30%. Butter with a fat content of 82%. Gelatin and water for soaking it. Vanillin, salt, sugar.

2. STEP 2

   

   Soak the gelatin in water and leave to swell. Combine the cream with butter and heat until hot. Pour sugar into a saucepan with a thick bottom and heat until amber in color. Without stirring, just rolling from side to side. Important!!! Do not over-expose the sugar, otherwise the cream will be bitter. When all the sugar has dissolved, pour in the HOT cream with milk and without removing from the heat, stir until smooth. Remove from the heat and add salt and vanillin. Stir

3. STEP 3

   

   I strain through a sieve. I let it cool slightly and add the swollen gelatin. I punch it with a submersible blender. I cover it with film in contact and put it in the refrigerator for 12 hours to stabilize. After time, beat with a mixer for 3-4 minutes until fluffy, airy. The cream should be homogeneous with nice, beautiful color! Like this!! Ready to eat! I put it into a pastry bag with this attachment for filling cakes!

4. STEP 4

   

   Let's prepare choux pastry. For it you will need: Milk and water in equal proportions. Eggs 100 g. This is 2 pcs. category C1. Butter with a fat content of 82%. Flour. Salt, sugar, vanillin.

5. STEP 5

   

   In a saucepan with a thick bottom, I combine water, milk, salt, sugar, vanillin, butter and put it on the stove.

6. STEP 6

   

   Over medium heat, bring the mixture to a boil. It should boil really well, but not for long!

7. STEP 7

   

   I add all the flour at once and actively brew the dough. You can remove it from the heat, I usually just turn it down a little.

8. STEP 8

   

   And I dry the dough for 3-4 minutes...

9. STEP 9

   

   A velvety crust should form at the bottom, it is also called “flour coating.” Remove from heat.

10. STEP 10

    

    I let the dough cool for a couple of minutes and then add the eggs one at a time, mixing well each time until smooth. It will be difficult, but possible!

11. STEP 11

    

    This is the final dough.

12. STEP 12

    

    For convenience, I transfer it into a pastry bag, releasing all the air bubbles so that they do not interfere with jigging. I give you 1 hour to rest!

13. STEP 13

    

    The dough will also be covered with sugar syrup. For it you will need: Water and sugar.

14. STEP 14

    

    Mix and boil for 1 minute. Let it cool!

15. STEP 15

    

    There will also be nuts on top. You can take absolutely any. Today I have hazelnuts. We also really liked it with walnuts

16. STEP 16

    

    I dry it in a frying pan, but I DO NOT FRY it!! just to get rid of the husk. I grind it.

17. STEP 17

    

    I will pipe the cakes using this attachment. I put the bag inside the bag because the dough is quite dense and one bag may not hold up.

18. STEP 18

    

    I fix the baking paper around the edges with the dough.

19. STEP 19

    

    I'm putting out the cakes...

20. STEP 20

    

    If there are sharp edges, I smooth them with a finger moistened with water.

21. STEP 21

    

    I apply the syrup. If it has cooled down and frozen, you can warm it up a little.

22. STEP 22

    

    I sprinkle nuts on top. I move what fell nearby with the help of a spatula.

23. STEP 23

    

    I put it in a preheated oven to 180-185 degrees and bake for 20 minutes, then lower the temperature to 160 and bake for another 15-20, top-bottom mode, without convection. Do not open the oven!!!

24. STEP 24

    

    Until golden brown crust!

25. STEP 25

    

    Let cool completely on a wire rack.

26. STEP 26

    

    I fill it with cream.

27. STEP 27

    

    And you can try!

28. STEP 28

    

    Crispy, sweet crust with aromatic nuts and a lot of delicate, airy, light caramel cream. The combination is perfect!!! Bon appetit!! And have a great mood everyone!!