Eclairs with olive oil and pastry cream with anthotyro cheese (sweet mizithra)
https://www.cook-tube.eu/en/eclairs-with-olive-oil/
https://www.cook-tube.eu/ekler-me-elaiolado/
Instructions:
We place the chocolate in a double boiler to melt and set it aside.
In a saucepan, we bring the olive oil and water to a boil.
When we hear the sound of the olive oil in the boiling water, we quickly add the flour and whisk vigorously with an egg whisker until it becomes a uniform dough.
We turn off the heat and transfer it to a bowl.
We beat it for a little while on its own with a mixer, and then we add the eggs one by one, mixing continuously with the mixer.
The number of eggs needed will depend. You may need to use more.
We check it with our finger by drawing a line—if the line remains, it’s ready.
We take a piping bag, place a large opening nozzle, and line a tray with baking paper. Then, we begin to shape the eclairs into oblong shapes.
We whisk the egg yolk and use a pastry brush to coat the surface of the eclairs.
We bake them in a preheated oven at a moderate temperature for approximately 50 minutes.
During baking, we never open the oven, because the change in temperature will cause the eclairs to deflate.
They will be ready when they have developed a dark color and, when gently pressed with our finger, feel firm and hard.
We pull them out and place them on a cooling rack to cool.
We start with the pastry cream.
We bring the 400 g of milk to a boil.
In a bowl, we add the corn flour, the flour, the 30 g of sugar, the 4 egg yolks, and the 1 g of vanilla. Finally, we add the 100 g of fresh milk, and we mix it vigorously.
We strain it for precaution and add it to the hot milk, stirring continuously and vigorously until it thickens.
Then we remove it from the heat and add the 1 teaspoon of Nea Fytini (vegetable cooking fat) or some butter.
We stir and cover it with a plastic wrap, ensuring the wrap touches the cream. We let it cool.
Now, we place the egg whites, the 100 g of sugar, and the 1 g of vanilla in a double boiler. Over medium heat, we whisk with an egg whisker, mixing vigorously until it becomes fluffy. For about 10 to 15 minutes.
Then, we remove it from the heat and beat it vigorously with a mixer until it forms a stiff cream.
We add the anthotyro cheese to this mixture mixing well until it is smooth.
When the pastry cream has cooled, we mix it well until it becomes smooth, and then we gradually add the mixture with the anthotyro, stirring continuously and gently.
With a knife, we cut the eclairs slightly above the middle.
We take a piping bag with a serrated nozzle and add a layer of cream to the bottom part of the eclair.
If we like, we add a little orange jam with a teaspoon and make another layer of cream with the piping bag.
We sprinkle a little cinnamon and cover it with the top part of the eclair, pressing gently to make it stick.
We add a little sunflower oil to the chocolate to make it more fluid, and with a flat spoon, we spread the cho
https://www.cook-tube.eu/en/eclairs-with-olive-oil/
https://www.cook-tube.eu/ekler-me-elaiolado/
Instructions:
We place the chocolate in a double boiler to melt and set it aside.
In a saucepan, we bring the olive oil and water to a boil.
When we hear the sound of the olive oil in the boiling water, we quickly add the flour and whisk vigorously with an egg whisker until it becomes a uniform dough.
We turn off the heat and transfer it to a bowl.
We beat it for a little while on its own with a mixer, and then we add the eggs one by one, mixing continuously with the mixer.
The number of eggs needed will depend. You may need to use more.
We check it with our finger by drawing a line—if the line remains, it’s ready.
We take a piping bag, place a large opening nozzle, and line a tray with baking paper. Then, we begin to shape the eclairs into oblong shapes.
We whisk the egg yolk and use a pastry brush to coat the surface of the eclairs.
We bake them in a preheated oven at a moderate temperature for approximately 50 minutes.
During baking, we never open the oven, because the change in temperature will cause the eclairs to deflate.
They will be ready when they have developed a dark color and, when gently pressed with our finger, feel firm and hard.
We pull them out and place them on a cooling rack to cool.
We start with the pastry cream.
We bring the 400 g of milk to a boil.
In a bowl, we add the corn flour, the flour, the 30 g of sugar, the 4 egg yolks, and the 1 g of vanilla. Finally, we add the 100 g of fresh milk, and we mix it vigorously.
We strain it for precaution and add it to the hot milk, stirring continuously and vigorously until it thickens.
Then we remove it from the heat and add the 1 teaspoon of Nea Fytini (vegetable cooking fat) or some butter.
We stir and cover it with a plastic wrap, ensuring the wrap touches the cream. We let it cool.
Now, we place the egg whites, the 100 g of sugar, and the 1 g of vanilla in a double boiler. Over medium heat, we whisk with an egg whisker, mixing vigorously until it becomes fluffy. For about 10 to 15 minutes.
Then, we remove it from the heat and beat it vigorously with a mixer until it forms a stiff cream.
We add the anthotyro cheese to this mixture mixing well until it is smooth.
When the pastry cream has cooled, we mix it well until it becomes smooth, and then we gradually add the mixture with the anthotyro, stirring continuously and gently.
With a knife, we cut the eclairs slightly above the middle.
We take a piping bag with a serrated nozzle and add a layer of cream to the bottom part of the eclair.
If we like, we add a little orange jam with a teaspoon and make another layer of cream with the piping bag.
We sprinkle a little cinnamon and cover it with the top part of the eclair, pressing gently to make it stick.
We add a little sunflower oil to the chocolate to make it more fluid, and with a flat spoon, we spread the cho
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