- Eggs - 5 pcs
- Butter - 100 grams
- Flour - 1 cup
- Water - 1 tbsp. Spoon
- Pinch of salt - 1 Part
- 25% of sour cream - 700 grams (cream)
- Sugar - 1 cup (cream)
- Chocolate - 100 grams (for glaze)
Heat butter in a pan, and water. Bring to a boil, stirring constantly, until the butter has melted. When the water boils, turn off the heat, add the flour and quickly knead the dough. Add eggs one at a time and mix until uniform.
You should have a soft thick dough. Preheat oven to 200 degrees. Shots baking sheet with parchment paper. Using confectionery syringe or squeeze the bag to baking eclairs length of 5 to 10 cm. Bake for 20 minutes, and then reduce the temperature to 150 degrees and bake for 5-7 minutes. Turn off the oven, opened the door and allow to cool.
To prepare the cream, whip cream with sugar. Dip each eclair in the cream and put it in a split form. Pour the remaining cream. Put the form in the refrigerator for 4-5 hours (preferably overnight). During this time, eclairs should have a good soak cream.
An hour before feeding to prepare chocolate glaze. Put the chocolate in a bowl set over a saucepan of boiling water. Stir until complete dissolution of the chocolate. Remove the cake from the mold and pour the melted chocolate. Refrigerate and allow the chocolate to set.