If you want something exquisite for tea with a classic taste and noble French origin, then you need to choose custard cakes. And eclairs are rightfully considered the most colorful pastry made from choux pastry. Today we will prepare eclairs according to Lisa Glinskaya’s recipe.

Eclairs are oblong pies made of porous choux pastry with cream inside. They are usually decorated with glaze on top. Eclair translated from French means nothing more than “lightning”. They probably named these cakes that way because they are eaten with lightning speed!

Eclairs, like all French desserts, have their own cooking secrets. The most important tricks for preparing “correct” eclairs are revealed in recipes from Elizaveta Glinskaya.

To bake perfect eclairs, just strictly follow the instructions for preparing the dough and cream. But in order to create a real masterpiece with an unusual sweet and sour cream, you need to take the advice of Mrs. Glinskaya.

If choux pastry is always prepared according to strict technology, then light apple cream mousse is Lisa’s original invention, which is an excellent replacement for the usual fatty butter creams, condensed milk and whipped cream.

For the test you will need:

• filtered water - 125 ml
• cow's milk - 125 ml
• wheat flour - 150 g
• chicken eggs - 4-5 pcs
• granulated sugar - 1/2 tsp
• butter - 100 g
• vanilla pod

Lisa's first secret to perfect choux pastry is a mixture of milk and water in the right proportions. Milk will give the dough a pleasant golden color, and water will give it a stable texture and prevent the formation of cracks in the crust.

So, mix milk and water and put on fire. Cut the vanilla pod lengthwise, remove the center and add to the milk. Natural vanilla will give the dough an incredible aroma.

Pour the prepared sugar into the heated mixture and bring to a boil. Then add oil. The secret of the correct dough is that the butter must mix well with the milk, otherwise the eclairs will simply separate during baking.

Add flour to the boiling mixture. Stir quickly and remove from heat after 5 seconds. Finish kneading and return to the heat and hold for another 5 seconds. Remove and cool the dough to 60 degrees. You can check this by hand. If you can touch it without getting burned, then you can already introduce eggs.

The main trick to a good choux pastry is the correct number of eggs. First, add 3 eggs one at a time into the dough, beating it with a food processor or mixer. Then take two more eggs, but before adding them, you need to beat them with a fork. Pour the eggs into the whipping dough in a thin stream. Watch how it behaves. If you overdo it with eggs, the dough will spread; if you don’t add it, it will be too dense and will subsequently be tough.

As a result, the dough should be elastic and glossy. Transfer the dough into a pastry bag and pipe out long strips, measuring 1.5 cm by 15 cm, onto a baking sheet lined with parchment.

Bake the eclairs in the oven at 200 degrees for 10 minutes, then reduce the power to 180 degrees and continue baking for another 10 minutes. At the same time, the oven door must not be opened, otherwise the cakes will fall.

Cream preparation process

For cream:

• green apples - 400 g
• water – 750 ml
• sugar 150 g
• lemon juice - 10 ml
• vanilla stick
• semolina - 80 g

A delicious original cream according to Lisa Glinskaya’s recipe is prepared simply and quickly. It has a luxurious aroma, lightness and unusual taste. Apples need to be peeled, cut into cubes and boiled in 750 ml of water. At the same time, cook the caramel - melt the sugar in a saucepan until brown.

When the apples are cooked, without draining the water, mix them with caramel and blend with a blender. Send to the fire and add semolina. Add vanilla and cook until semolina is ready. Cool and beat the cream with a whisk. It will be saturated with oxygen and will increase significantly in volume. And, it is important to know that the colder the mass is, the faster it will rise when whipped.

Now we need to assemble our eclairs. To do this, make small holes in the sides of the finished cakes. Using a pastry bag with a thin tip, pipe the apple cream mousse inside the cakes.

Top the eclairs with powdered sugar mixed with aromatic cinnamon.

Video recipe for making eclairs from Lisa Glinskaya

Lisa Glinskaya told how to make delicious and unsurpassed roll cakes with coffee cream.

Preparation

Beat condensed milk with eggs with a mixer for 3-4 minutes. Melt the butter in a steam bath and cool to room temperature.

Add butter to condensed milk with eggs and stir until smooth. Just add coffee brewed in 1 tbsp to the dough along with the eggs. l. water.

Add soda, slaked with lemon juice, sifted flour and salt and mix again.

Cover a baking sheet with parchment. Pour the dough onto a baking sheet in a layer 0.5 cm thick. Bake for 12-15 minutes in an oven preheated to 180°C.

Prepare the cream. Pour gelatin over 2 tbsp. l. water at room temperature. Leave for 10 minutes. Heat milk and coffee in a saucepan.

Grind the yolks with sugar, flour and starch and add them to the saucepan.

Stir, bring to a boil and cook for a minute. Remove them from the heat and cover with cling film.

Place the mixture in the refrigerator for 30 minutes. Beat the butter until fluffy, mix with the cream and beat again.

Unroll the roll and brush the crust with 2 mm thick cream. Roll the roll again.

Cut it crosswise into 8 pieces. Turn the cakes over, place on a plate and decorate with cream. Place in the refrigerator for an hour.

Winner of the second season of "MasterChef" Elizaveta Glinskaya shares recipes for French culinary masterpieces in a new culinary section “Diaries from Paris” with Lisa Glinskaya. Today the charming chef reveals recipe and all the details of making lemon tartlet.

In each episode, the winner of the second season of “MasterChef” will talk about all the features and life of the most romantic city in the world, show the best pastry shops in Paris, and most importantly, teach how to cook unusually delicious French desserts. Liza Glinskaya's column will be a real journey to the French capital

Today you will have a unique opportunity to walk with Lisa Glinskaya along the picturesque streets of the center of Paris, where the lights are beautiful at night. gardening lamps and romantic music plays. You will visit the local market, where the French sell excellent vegetables and fruits in stalls. And Lisa will also teach you how to prepare your favorite lemon tartlet the way they do it in elite confectionery shops in France.

“Diaries from Paris” with Lisa Glinskaya. Walk around Paris. Issue 1 - Lemon tartlet. Watch online

Lemon tartlet is made from shortcrust pastry, cream and candied fruits.

For shortcrust pastry, take 350 g flour, 150 g caster sugar, 1 egg, 60 g almond flour and 150 g butter. Mix all dry ingredients thoroughly with a whisk. Next, stir in the frozen butter until crumbly. Add the egg and knead the dough, rubbing it with the heel of your palm on the surface of the table - you need to push the dough about 3-4 times. Make a thick pancake, wrap it in cling film, and put it in the refrigerator.

For lemon cream, take 3 lemons, 150 g sugar, 150 g butter at room temperature and 3 eggs. Peel the lemons. You will need the zest of two lemons and the pulp of three. The amount of lemon juice should be at least 150 g. Beat the eggs, add half the sugar to them. Add the other half of the sugar to the lemons. Place the lemons in a saucepan and heat – bring to a boil. Grind the eggs with sugar. When the lemon juice boils, add it, stirring, to the eggs. And put the whole mass back on the fire in a saucepan - bring to a boil, stirring constantly. Next, strain the cream through a sieve to get rid of the zest and seeds. Add butter in small portions. Place in the refrigerator.

For the candied fruit, cut the rind of two lemons into slices. Boil them three times in lightly salted water, changing the water each time (to get rid of bitterness). Next, boil for 20 minutes in syrup (half water and sugar). Leave for several hours and repeat the procedure three times.

For tartlets, use special ring molds. Roll out the dough. Place it on the mold, remove excess edges. The side of the tartlet needs to be raised above the mold by a few millimeters. Place the tartlets in the oven (170 degrees – 30-35 minutes). Pour cream into cooled tartlets. Decorate with candied fruits.

INGREDIENTS

• Sugar - 200 g
• Water - 100 ml
• Lemon juice - 18 ml
• Walnuts - 200 g
• Soda - 6 g
• Dark chocolate - 200 g

COOKING METHOD

In a deep, dry frying pan, fry the nuts over low heat, stirring occasionally, for 15-20 minutes. We peel them and grind them. Pour the nuts into the frying pan.

Pour water into a saucepan, add sugar and place on high heat. We wait until the sugar dissolves. Add lemon juice and soda to the mixture.

Cook the syrup over medium heat until it turns amber in color. Pour warm nuts into the finished caramel and mix.

Pour the finished roast onto parchment greased with oil. We level the grillage on top and mark the contours of portioned pieces measuring 2x3 cm with the blunt side of a knife. Leave the grill to cool for at least 20 minutes.

Melt the chocolate in a steam bath. Break the grilled bar into pieces and dip in chocolate.

Place the finished glazed roasted cake on parchment paper and let it cool.

Sherbet

INGREDIENTS

• Sugar - 150 g
• Water - 75 ml
• Condensed milk - 200 ml
• Peanuts - 200 g
• Butter - 100 g
• Lemon juice - 8 ml
• Dried apricots - 50 g
• Dried cherries - 50 g

COOKING METHOD

Fry the peanuts in a dry frying pan for 7 minutes. We clear it of husks.

Pour water into a saucepan and add sugar. Cook the sugar syrup until the sugar is almost completely dissolved.

Pour 2 tbsp into a separate frying pan. l. sugar, add 1 tbsp. l. water and 1 tsp. lemon juice. Fry the mixture over low heat until the sugar turns brown.

Add fried sugar and condensed milk to the finished sugar syrup. Reduce heat to low and cook, stirring constantly, for another 10-15 minutes.

Add peanuts and dried fruits to the sorbet, mix and cook for another 3-4 minutes. Remove the finished sorbet from the heat and add butter to it.

Cover the form with parchment. Pour the sorbet into the mold and cool for 3-5 hours.