Eclairs in the Kenwood kitchen machine with induction

Category: Confectionery
Eclairs in the Kenwood kitchen machine with induction

Ingredients

Flour 200 g
Water 200 ml
Oil sl. 180 g
Eggs (2c) 5 pieces.
GLAZE
Powdered sugar 1 cup (or multi-glass)
Milk 4 tbsp. l.
Cocoa powder 3 tbsp. l.
Oil sl. 100 g

Cooking method

  • Put water and oil in a bowl.
  • Put on heating 140 * stirring 1 (in a twist)
  • When it boils, reduce the temperature to 60 and immediately pour all the flour.
  • After 1-2 minutes, turn off the temperature, but leave stirring.
  • When the mass reaches 60 * introduce eggs one at a time (preferably not from the refrigerator) until the dough is stretched between the fingers.
  • Place on a baking sheet and bake in a preheated oven to 200 * (with convection) - 15 minutes and 15 minutes at 170 *.
  • Let cool for 5 minutes. in an open oven.
  • P.S. Sprinkle a baking sheet with water and grease the pieces themselves with water and drag over the top with a fork.
  • Any cream.
  • Glaze preparation
  • Load everything into the bowl, set 50 * (add a little if necessary)
  • Constant stirring - 1 in a circle
  • Silicone nozzle with attached attachment.
  • If necessary, adjust the density with milk (water)


Marfusha5
Olga, what beautiful tea leaves. How can I sleep now? These are my favorite cakes. I don't have Kesha, but I will definitely cook it tomorrow. Thank you very much for the recipe.
zvezda
Ira !! Thank you!! This is me ... the rest of the photo ... but in general I adapted the recipe along the way !!!! Delicious: girl_love: The holes inside are right OH !!!
Marfusha5
Olga, they are very beautiful, just as I love them. Eclairs never worked for me before, they fell off. Olga, but such beautiful grooves at the top of the eclairs from the fork turned out? I have such a pattern comes out after the star attachment from the pastry bag. I did not know that it would be possible to hold it with a fork and it would be beautiful. I'll have to try. Thanks for the idea.
Natusichka
Olya! And what did you put off?
zvezda
I lost the adapter and removed it from a simple file !!! Then she cut off the corner and, most importantly, moistened it with water and held it on top with a fork. She wrote the temperature.
Ira, but if there is a nozzle, then it's even easier1! Only planted in 2 rows-t. e back and forth !! Each eclair is crocheted like this.
Miranda
I came to share my experience
I will transfer from the general topic here.

Eclairs in the Kenwood kitchen machine with induction

photo of a week ago

I take:
250 ml. water
100 g butter
1/2 tsp salt
1 tbsp. l. Sahara
150 g flour
3 eggs are large, selected, or 4 eggs are not large, but I still look, I just put 2, I stir the third with a fork, stir the yolk and add a little bit, if necessary, then 4 in the same way.

This is for a standard baking sheet 30x40 medium size + - as in the photo. In pieces 30 + - how to leave.

I do:
1. Water + oil (cut into cubes) + sugar + salt in a bowl for 110-120g. speed (3)
2. After 3 + - min. the oil melted, the water began to try to boil, stopped, the flour (sifted before that while the water and oil boiled) boiled, put on the nozzle, speed 1 or 2, turned off the heating.
3. It kneads there, and I wait for it to cool down to 60 degrees.
4. I throw one egg at a time and watch.
5. I stop everything, in a pastry bag, put it in the oven.

The timer shows the total operating time of the machine at all stages - 11-12 minutes, part of the time I just wait for it to cool down.

This is the fastest and easiest dessert to prepare!

Still cream, but I make it while everything is in the oven. Custard is rare, because it will be too greasy, in the sense that you need to lose weight. More often light different fillings, or not sweet, so that half are sweet, half are not sweet.

***
Explanations

For the first time I also did flexi with stirring.
As advised in the recipes, but then I modernized it for myself.

Until the butter melted, it sticks to the flexi, and it was necessary to scrape it off with a spatula, that is, there was always a piece or two that did not dissolve in the water, since it stuck to the flexi above the water level at the very beginning, and the rest of the oil already dissolved.

And then you add flour, and the flexi is wet from steam, flour sticks to it along the entire length and above, but the working length is only up to half. That is, 1-2 Art. l. flour from the measured by the cash register or again clean off with a spatula.

But if you heat oil in water without a nozzle (without stirring with a nozzle, I always set the heating to (3)), it will dissolve there and without stirring. Then stop, pour the flour all at once, then put on the nozzle and quickly turn on the stirring, then the nozzle is clean (upper part), and not covered with flour, and you do not need to clean anything, and it is perfectly mixed and brewed.

Here, can someone use my method.

PS The last time the profiteroles were very big, they were giants, I suppose that due to the distraction and the dough (already with eggs), 7-8 extra minutes interfered.
zvezda
Thank you Miranda!!! So on time and such sensible and necessary comments (advice) !!! I will definitely try !!!!
Miranda
zvezda, not at all!
They say it's better to arrange it for individuals.

In terms of composition, everyone has a different look at eclairs, but picking up the nozzle later - maybe you like it better
zvezda
Of course, make out !!! As you want!! I have no complaints at all !! And it's probably more convenient for people to choose
Helen
How interesting ... and I missed ...
Kokoschka
Zavarnushki handsome! Yesterday I baked it too, for a different recipe. But the composition is about the same in all!
When I start to fill for the shaving brush I will use your icing recipe !!! Thank youzvezda, Olya.

Miranda, and what kind of cream do you make?
Miranda
Quote: Kokoschka
What kind of cream do you make?

I make creamy curd, or just curd. Or apple mousse. Or I make a cream like for tiramissu, I make mascarpone myself from cream (although it is also fatty, but we love it more than custard). This is if sweet.

If not sweet.
Then I mix soft cheese from our cottage cheese with garlic + dill + salt. Sometimes with a red fish, but then just a little cheese, purely for bonding.
We have very good stuffing. Liver pate.

If the filling is with pieces, then you have to cut it, it will not pass through the bag.
eye
Miranda, I studied the technology, thanks for the know-how!
If possible, in more detail, please, about curd and creamy curd cream
Natusichka
Thank you very much for adapting the recipe for Kesha!
eye
And no one tried to cook custard in the cache?
I want to try tomorrow, but I'm afraid)))
Considering that I have done it only a couple of times in my entire history ... once on the stove, once in the microwave ...


Added on Tuesday 07 Mar 2017 00:25

Here, I found, maybe someone else will do it:

Cream Sundae (Larchik79)

Eclairs in the Kenwood kitchen machine with induction
Quote: NataST

Put the eggs with sugar in a bowl, turn on the induction of 75-80 degrees and flexi stirring (speed 1) after another minute add starch, you can probably immediately. During this time, heat the milk on the stove, increasing the stirring to 2-3 pour the milk, then stir and cook at minimum speed. After it has thickened - turn off the induction and add oil; stir more actively. I had nowhere to rush, it was cooling in a bowl on the balcony.
I whipped the cream separately with a hand mixer (I have only one bowl and I haven't tried whipping cream with Kenwood yet).
Put it in a cooled custard base and mixed 1 to the right until smooth
It turns out probably much longer than like this in a micron or even on a stove. But I can't make custards by hand, but everything is super!
I put it in such a good layer and did not run away
Eclairs in the Kenwood kitchen machine with induction
Natasha, Larisa, thanks for the recipe !!!
Natusichka
TatyanaI always make custard in Kesh.
I do it primitively, but I like the cream. I put everything that was needed, whipped it first with a whisk (milk, flour, eggs, sugar, vanilla sugar), then changed the nozzle to flexi, turned on the heating at 100 degrees and cook at 2-3 speeds (with the lid closed).When it begins to thicken, I add butter at room temperature and continue to cook with flexi. Or you can cook jelly, and then, in the cooled one, add butter at room temperature and beat well.
Evgeniya
zvezda, Olga and Miranda, thank you for adapting the recipe for eclairs for Kesha and tips on using the flexi nozzle. I baked today Cheese buns
Very cool dough in Kesh turns out!
Eclairs in the Kenwood kitchen machine with induction
Eclairs in the Kenwood kitchen machine with induction
Natusichka
Oh, my hands are already itching to bake them! But after the end of the post!
zvezda
Zhenya!! I am very glad that I liked it !!!! I bake very often !!

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