This project was prepared by the student from Mordovia school 6.

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This project was prepared by the student from Mordovia school 6

Introduction The aim of this project is to retell about the eclair.

This project was prepared by the student from the 9 th grade Buzulukova Dasha

Eclair Eclair (from Fr. Éclair - Lightning) - French dessert in the form of an oblong cake of puff pastry with a cream (usually custard). Creating eclair attributed to French cooking, Marie-Antoine Karemu. Became widespread in the XIX century. One of the earliest references in English literature is a recipe in the book «Boston Cooking School Cook Book», 1884

Ingredients Ingredients for eclair: Flour, 1.5 cup 1.5 cup milk Butter 150 grams Eggs 6 pieces Ingredients for cream: Butter 200 grams Condensed milk 100 grams Eggs (yolks) 2 pieces Vanillin

Preparation eclair In a small saucepan pour the milk, add butter, put on fire and bring to a boil. Do not remove from heat add the item 1.5. flour. Mix thoroughly. Remove from heat. Brewed mass cool. In a lot of eggs in one drive, carefully stirring. From the prepared elastic mass with a teaspoon to form "balls" and put them on oiled baking sheet. Bake cakes in preheated 200 degree oven for 20 minutes. Then reduce temperature to 100 degrees and bake another 10 minutes. Turn off the oven and hold the cake in the oven until it cools. We cooled cakes with a sharp knife cut off the top and fill them with cream. In a small saucepan pour the milk, add butter, put on fire and bring to a boil. Do not remove from heat add the item 1.5. flour. Mix thoroughly. Remove from heat. Brewed mass cool. In a lot of eggs in one drive, carefully stirring. From the prepared elastic mass with a teaspoon to form "balls" and put them on oiled baking sheet. Bake cakes in preheated 200 degree oven for 20 minutes. Then reduce temperature to 100 degrees and bake another 10 minutes. Turn off the oven and hold the cake in the oven until it cools. We cooled cakes with a sharp knife cut off the top and fill them with cream.

Preparation of the cream Beat softened butter with condensed milk, gradually combining with egg yolks. Add in the vanilla cream.

It was made by Buzulukova Dasha Teacher of English Bryndina Natalya Victorovna