9 INCREDIBLE FACTS ABOUT CONFECTIONERY ART AND DESSERS
The world of pastry art is amazing and unpredictable! And before you and I first opened the book of sweet recipes, millions of amateurs and professionals, pioneers and inventors, left…

Continue reading →

Classic "Red Velvet"
Red Velvet is an American classic. Cake with a subtle chocolate flavor made from scarlet-colored cakes, contrasting with white cream, became popular in the military in the 1940s. Between the…

Continue reading →

Interesting facts from the world of cooking
While preparing food, many housewives do not even think about when and how people learned about certain ingredients, products, or how they invented the necessary kitchen tools. In this article…

Continue reading →

Cooking eclairs

Eclair acquired the classic look in the nineteenth century thanks to the French chef Marie-Antoine Kemer, although the choux pastry was known before. But it was he who created the masterpiece, which gives pleasure now. To prepare it is not necessary to have any professional skills. You can cook eclairs at home.
It all starts with cooking choux pastry. Just a few ingredients, such as butter, water, flour, eggs, and a little salt. Scalded dough is called due to the process of brewing flour in melted butter mixed with flour. Thanks to this, the gluten of flour swells, binds to the oil, and the finished eclair will keep its shape well. Cooking flour a few minutes, you need to add eggs. You should gently mix them one by one into the brewed mixture. The dough will become very dense and sticky.
What is called an eclair should be an oblong shape about fourteen centimeters long. But at home, you can give the eclair absolutely any shape. It can be balls, rings. We deposit the blanks on a baking sheet using a pastry syringe or bag. If the form is not critical, then the usual spoon will do. Be sure to leave a distance between them, because in the process of baking the billet will greatly increase in size.
The oven should be heated up so that the dough immediately and sufficiently rose and voids formed in it. Then you need to reduce the temperature so that the dough is completely roasted inside. It should be remembered that during the entire baking time it is impossible to open the oven. This can lead to the eclairs giving up, because the dough will still be wet and not able to keep the shape.
Finished eclers are allowed to cool on a wire rack. It’s time to cook custard. Cooking two mixtures. First, heat the milk with vanilla. Simultaneously, beat the egg yolks with flour and sugar. The most crucial moment – to connect them, continue to heat. It is very important to stir constantly so that the mixture is heated evenly and no lumps form there. Cool ready cream. He is ready to become a delightful filling for eclairs.
And, of course, you can not forget about the gorgeous chocolate icing. She not only sets off the delicate taste of the cream, but also masks the holes through which the eclairs were filled with cream.
Cooking eclairs will not require much skill. Attention to detail, adherence to the basic rules, and a great dessert is ready.

Vintage English Apple Pie
The British love apples and perfectly master the skill of making apple pies. When an Englishman wants to say that something is typically British, he says "as English as apple…

...

Pancakes at Shrovetide
Ever since pagan times, the pancake in Russia is a symbol of the sun. It was believed that the more you cook pancakes on Maslenitsa, the more fertile the land…

...

International cake day: interesting facts about the holiday and your favorite dessert
This sweet holiday is dedicated to peace and friendship between people, nations and whole countries. And it is not surprising, because it is difficult to find a person, young and…

...