Very good option eclairs. Protein air cream is ideally combined with eclairs. Of these ingredients, about 20 eclairs are obtained. The total cooking time is about an hour and a half.
250 ml of water
100 g of butter
4 medium eggs
180 g of wheat flour
1/2 tsp. salt
150 ml of water
4 egg whites
200 g of sugar
4 tablespoons lemon juice
50 g melted bitter chocolate
Boil 250 ml of water, add 100 g of butter and ½ tsp. salt. When the butter melts, add 180 g of sifted flour, mix thoroughly and keep the mixture on medium heat for a couple of minutes. Switch off the cooker. Cool slightly, that eggs in the dough are not brewed. Add eggs one by one, mixing each time.
Preheat the oven to 180 degrees, select the "Hot air" mode (if present) in the oven. Remove the eclairs through the confectioner's bag in the form of bars in a length of 10 cm and a width of 3 cm. Between the eclairs leave a distance of 3 cm. Send the eclairs to the oven. Already after 7 minutes they will increase in volume. After 15 minutes will rise even more. After 30 - 40 the eclairs are ready. They should turn out golden in color. Turn off the oven and open the door, leaving the eclairs inside so they do not fall out.
Prepare the cream. In a saucepan pour water and pour sugar, stir the sugar until dissolved. Leave the syrup to simmer over medium heat for 10 minutes. While the syrup is boiling, start whipping the whites for about 7 minutes. The proteins must be carefully separated from the yolks, so that not a drop of yolk gets into the protein. The dishes and corolla must be perfectly clean and dry. Beat whites until strong peaks. When turning the dishes, the protein should be kept and not pour out of the dishes.
Cook the syrup to 110 degrees or before sampling for a thin thread. Without ceasing to whip the proteins, pour a thin syrup into the squirrels in a thin trickle (you do not need to cool the syrup). It is important to make sure that the syrup does not get on the base of the coronets, otherwise the cream will start to get on them, so you can spoil it. When all the syrup is poured into squirrels, add 4 tablespoons of lemon or lime juice whilst continuing to beat. The cream should increase in volume, get shine and become even more dense.
Remove the eclairs from the oven, allow them to cool completely and fill them with a creamy syringe. Eclairs will be tastier if you stuff them with cream just before serving.
In a water bath, melt 50 g of bitter chocolate and cover the eclairs with melted chocolate with a thin trickle, pouring chocolate from a spoon. The eclairs are ready!