Chocolate eclairs with marshmallows

Category: Confectionery
Chocolate eclairs with marshmallows

Ingredients

Eclairs
milk 125 ml.
water 125 ml.
butter 120 g
wheat flour / grade 130 BC
cocoa powder regular 30 g
vanilla optional pinch
salt 1/4 tsp
egg C1 5 pieces.
Marshmallow
instant gelatin powder 10 g
water for gelatin 50 g
sugar 130 BC
glucose (invert, corn) syrup 50 g
water for syrup 30 g
vanilla or other flavoring taste

Cooking method

  • Chocolate eclairs with marshmallowsWe mix flour, cocoa and vanilla. We sift.
  • Chocolate eclairs with marshmallowsPour water and milk into a saucepan with a thick bottom.
  • Add oil and salt. We put on fire.
  • Chocolate eclairs with marshmallowsOnce the oil melts and the liquid boils,
  • add the flour mixture. Stir quickly so that there are no lumps.
  • Chocolate eclairs with marshmallowsWe brew the dough. It should gather in one smooth ball and completely lag behind the sides. Remove from heat and let stand for 10 minutes.
  • Chocolate eclairs with marshmallowsRelease the eggs into a bowl and stir. this will make it easier to control the moisture content of the dough. Eggs may need not only a whole number, but also a third or half of the egg. It all depends on the desired consistency of the dough. I needed exactly 5 eggs.
  • Chocolate eclairs with marshmallowsAdd parts of the egg to the dough. We connect them well every time.
  • Chocolate eclairs with marshmallowsThe dough should be smooth, smooth, shiny and viscous. Slowly drain off the shoulder blade at an angle. We transfer the dough into a pastry bag.
  • Chocolate eclairs with marshmallowsWe place the tubes on a baking sheet covered with a rug or baking paper, at a distance from each other. We bake in an oven preheated to 190 degrees for 25 minutes (do not open the oven), then lower the temperature to 160 degrees and bake for another 10-15 minutes. We take it out, let it cool.
  • Chocolate eclairs with marshmallowsPour gelatin with boiled water at room temperature. Let it swell and dissolve in a water bath or microwave. Pour into a bowl for beating.
  • Chocolate eclairs with marshmallowsIn a bowl, mix all the ingredients for the syrup (water, sugar, invert syrup). We put on fire and bring to a boil. Stir. Cook to a temperature of 110-112 degrees.
  • Chocolate eclairs with marshmallowsAs soon as the syrup has boiled, at low speed, we begin to beat the gelatin. We are gradually increasing the speed. The gelatin will become similar in color to whipped egg whites. Will be wrapped around the corollas. But in consistency it will be more chewing gum (well, it seems to me).
  • Chocolate eclairs with marshmallowsWithout stopping whisking in a thin stream, pour in the syrup. We try not to get on the corollas. We increase the turnover to the maximum. Add flavoring.
  • Chocolate eclairs with marshmallowsAt first nothing will happen. As it cools, the mass will begin to turn white and increase in volume. It will look like whipped egg whites. It will be very delicate and airy. Whisking time may take 15-25 minutes. It all depends on the room temperature and the power of the mixer.
  • Chocolate eclairs with marshmallowsPour the mass into a pastry bag with a nozzle and allow it to cool and begin to thicken slightly. We fill the eclairs. You can do this by puncturing a hole on the side or bottom. But this is how it is for me
  • very uncomfortable. I just cut them lengthwise and fill them with marshmallows. So it turns out neater and the entire eclair is filled. Glaze eclairs if desired.
  • Chocolate eclairs with marshmallows
  • Chocolate eclairs with marshmallows
  • Chocolate eclairs with marshmallows
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

These eclairs "die" on the day they are prepared. Delicious, with original filling. I managed to hide one to see how the marshmallows behave the next day. Everything is great. Remains soft. If you have some marshmallows left in your bag, simply place it on oiled paper or a rug. More details can be found here:
Chocolate eclairs with marshmallowsCocoa and marshmallows
(ang-kay)

Recommend!

Deer pussy
ang-kay, Angela, according to the recipe, everything seems to be easy and simple, but I'm not going to cook eclairs, I'm afraid suddenly it won't work out
ang-kay
Olga, everything is really simple. Get ready, everything will definitely work out.
Deer pussy
As they say, according to the principle of the eyes to be afraid, but the hands do, thanks Angela, I will try
Manatee
Angela, "die" - in the sense of being eaten?
ang-kay
Well yes.
kristina1
ang-kay, Angela, wow .... as always .. well done ..
Accomplishment
Angela, great recipe, unusual filling!
And photo! In all categories! Idea, composition, quality!
I don’t know if they will be able to repeat the recipe, but I got aesthetic pleasure! Thank you !
ang-kay
Elenathanks for the praise. I would be glad if my hands still "reach"
Tyetyort
Angela, thank you for the recipe, has already whipped the marshmallows on the second try. The amount for my mixer is not enough, did not beat normally, I had to double the portion
ang-kay
Elena, not at all.
Quote: Tyetyort
Not enough quantity for my mixer
Manual need to do this amount. But, if you double or even triple the recipe, then there won't be a lot of marmyshka. Will eat) I'm waiting with impressions.
Tyetyort
Angel, delicious! Dries in the oven, painted in pink for a cake will fit
ang-kay
Eat anyway. I cannot tear myself away from them.
Tyetyort
Chocolate eclairs with marshmallows

Chocolate eclairs with marshmallows

Chocolate eclairs with marshmallows
I’ll write to Natasha now.
ang-kay
Elena, so you didn't bake eclairs, but only did marmyshki? They turned out beautiful.
Tyetyort
Yeah, I need mice for a girly cake!
maha i
Angelaaaa: girl-swoon: That's talent !!!! Either he is, or he is not: girl_pardon: Ooooooo beautiful! Ooooo delicious, I want those golden hands too
ang-kay
Marina, thank you very much)
Quote: Tyetyort
I need mice
Clearly.
Prank
ang-kay, Angela. How long will it take to prepare these eclairs, please? I'm not very experienced in choux pastry, and never in marmyshka or the like :)
ang-kay
About two hours.
Prank
Quote: ang-kay
About two hours.

Angela, thanks. And what recipe would you recommend for icing, so how did you get it?
ang-kay
I just mixed the powder with milk.
Silyavka
Angela, thanks for the recipe. Mine are not chocolate and with cream, but according to your recipe. Do not judge strictly, this is my first choux pastry. And deposited with improvised means (ordinary plastic bag).
Chocolate eclairs with marshmallows
Chocolate eclairs with marshmallows.
The dough is very tasty, while I was stuffing, I ate several pieces not stuffed. OOO Very tasty.
ang-kay
Elena, excellent eclairs. The next ones will be even better. Molodechik!
Silyavka
Quote: ang-kay
excellent eclairs.
Angela, with yours can not be compared. The dough is awesome.
ang-kay
Linen, we all learn. For some, and mine are not perfect, believe me. Yours are perfect for the first time. Everything rose, did not fall. What else does?
Silyavka
Quote: ang-kay
Everything rose, did not fall.
One baking sheet still fell off, I returned it to the oven and they returned to their shape.
ang-kay
It's good that we recovered. Got it out early.
Silyavka
Quote: ang-kay
Got it out early.
Angela, I had two baking sheets (or rather, one baking sheet at the bottom, and baking paper on the wire rack), and the bottom one began to bake, I had to pull it out, I had to open the oven.
ang-kay
If the oven is not adapted for simultaneous baking in several levels, then it is impossible to bake eclairs this way. Nothing happens to the dough. if placed on the second or third baking sheet after baking the first.
Silyavka
Angela, now I will know.
nila
Oh, what a recipe I missed! I love elers, but I rarely do them. And then again and with such an interesting filling!
Today they tease me with eclairs all day, I have to bake!
Silyavka
Nelya, saw Shura, saw Nelya peks, peks, they are just super.
ang-kay
Quote: nila
I missed
Nelya, no wonder. They were in the competition. We need to bake!
nila
We must, Azhela, we must bake! Today at ATB I caught my eye on the packs of marshmallows, remembered the tea leaves, wanted to take them for the filling, and then I thought that I would do it strictly according to your recipe.
ang-kay
Nelya, can be melted and finished, as girls do for mastic. And shove it quickly. Beforehand, you just need to cut ready-made tea-leaves so as not to waste time. But homemade marshmallows are something)
Silyavka
NelyaWhile you are thinking, I baked it for the second time, guests came, I didn't even have time to take a picture.




Angela, and what gelatin do you use in marshmallows?
Tanyushechka
ang-kay,
ang-kay
Quote: Silyavka
What kind of gelatin do you use in marshmallows?
powder confectionery.
Quote: Tanyushechka
ang-kay,
Tanyushechka, Tatyana, Thank you)
Silyavka
Quote: ang-kay
powder confectionery.
Did I mean regular or instant?
ang-kay
Instant.
Silyavka
ang-kay, Angela, Thank you.

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