{"id":132611,"date":"2025-03-14T09:30:48","date_gmt":"2025-03-14T09:30:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/eclairs\/"},"modified":"2025-03-14T09:30:48","modified_gmt":"2025-03-14T09:30:48","slug":"eclairs","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=132611","title":{"rendered":"\u00c9clairs"},"content":{"rendered":"


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\n<\/a>T<\/span>ervetuloa seuraamaan blogini elpymist\u00e4! Kahden vuoden tauon j\u00e4lkeen oon p\u00e4\u00e4tt\u00e4ny alkaa taas bloggailemaan. Bloggailu ja reseptien postailu loppui pari vuotta sitten kiireiden ja motivaation puutteen takia. Intohimo leipomista kohtaan ei koskaan loppunut, mutta bloggaaminen ei napannut en\u00e4\u00e4. Blogia olen aina kirjoittanut l\u00e4hinn\u00e4 itse\u00e4ni varten, jotta voisin tallentaa hetkess\u00e4 inspiroidut reseptit k\u00e4tev\u00e4sti. L\u00e4hiaikoina intohimoni leipomista kohtaan on kasvanut entisest\u00e4\u00e4n, joten haluan tallentaa rakkaudella tehdyt leipomukset, ja jakaa niit\u00e4 muillekkin!<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nT\u00e4ll\u00e4 kertaa jaan yhden lempileivokseni reseptin: eclairsit. N\u00e4it\u00e4 ranskalaisia leivoksia olen aina halunnut kokeilla leipoa, mutta tuulihattutaikina on ep\u00e4ilytt\u00e4nyt. Tuulihattuja olen tehnyt muutaman kerran, ja ne ovat suurimman osan ajasta ep\u00e4onnistuneet. T\u00e4ll\u00e4 kertaa yhdistelin muutamaa eri choux-taikina resepti\u00e4 ja lopputulos oli t\u00e4ydellinen.<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nChoux taikina:<\/b><\/div>\n
\n<\/div>\n
\n1dl vett\u00e4<\/div>\n
\n1dl maitoa<\/div>\n
\n80g voita<\/div>\n
\n1rkl sokeria<\/div>\n
\n\u00bdtl suolaa<\/div>\n
\n2dl vehn\u00e4jauhoja<\/div>\n
\n3 kanamunaa <\/div>\n
\n\u00bdtl leivinjauhetta<\/div>\n
\n<\/div>\n
\nT\u00e4yte:<\/b><\/div>\n
\n4dl kuohukermaa + vaniljasokeria<\/div>\n
\n(voi t\u00e4ytt\u00e4\u00e4 mill\u00e4 haluaa, esim. vaniljakreemill\u00e4)<\/div>\n
\n<\/div>\n
\nKuorrutus:<\/b><\/div>\n
\n100g tummaa suklaata + 1rkl voita<\/div>\n
\n100g maitosuklaata + 1rkl voita (suosittelen k\u00e4ytt\u00e4m\u00e4\u00e4n kuorruttamiseen pelkk\u00e4\u00e4 tummaasuklaata, maitosuklaa sulaa huoneenl\u00e4mm\u00f6ss\u00e4 helposti, vaikka maistuukin mielest\u00e4ni paremmalta)<\/div>\n
\n<\/div>\n
\nKuumenna kattilassa vesi, maito, sokeri, suola ja pilkottu voi. Kun seos kiehuu ja voi on sulanut k\u00e4\u00e4nn\u00e4 liedest\u00e4 l\u00e4mp\u00f6 pois, lis\u00e4\u00e4 kaikki jauhot kerralla. Sekoita seos voimakkaasti taikinaksi puisella lastalla. Kun taikina on sitke\u00e4 ja irtoaa kattilan reunoista siirr\u00e4 kattila sivuun, ja anna taikinan j\u00e4\u00e4hty\u00e4. Taikinan t\u00e4ytyy j\u00e4\u00e4hty\u00e4 huoneenl\u00e4mp\u00f6iseksi! Lis\u00e4\u00e4 j\u00e4\u00e4htyneeseen taikinaan kanamunat yksitellen. Vatkaa jokainen kanamuna erikseen taikinaan s\u00e4hk\u00f6vatkaimella, tai monitoimikoneessa. Kun lis\u00e4\u00e4t viimeist\u00e4 kanamunaa lis\u00e4\u00e4 leivinjauhe samalla. Laita taikina pursotinpussiin, leikkaa n.2cm kokoinen reik\u00e4 pussiin. Pursota leivinpaperilla vuorattuun peltiin n.8-10cm pituisia leivoksia. Leivoksia tulee n. 2 pellillist\u00e4. Paista uunin keskitasolla 220-asteessa n.20min! Paistoaika riippuu uunista.<\/div>\n
\n<\/div>\n
\nSulata suklaat erikseen ja lis\u00e4\u00e4 molempiin voita. Dippaa j\u00e4\u00e4htyneet leivokset suklaaseen ja siirr\u00e4 esim. j\u00e4\u00e4kaappiin, jotta suklaa kovettuu. Leikkaa leivoksiin viilto toiselle puolelle, ja t\u00e4yt\u00e4 eclairsit kermavaahdolla. Nauti<\/div>\n
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\n<\/div>\n

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\n<\/div>\n
\n<\/a><\/div>\n
\nVinkit joilla onnistut 100% varmuudella:<\/b><\/i><\/div>\n
\n
<\/b><\/i><\/div>\n
\n-anna taikinan j\u00e4\u00e4hty\u00e4 kunnolla ennen kanamunien lis\u00e4\u00e4mist\u00e4, muuten kanamunat alkavat kypsenty\u00e4 l\u00e4mpim\u00e4ss\u00e4 taikinassa, laita kattila vaikka avoimen ikkunan viereen tai kylm\u00e4vesihauteeseen<\/b><\/i><\/div>\n
\n-ripottele leivinpaperille vesipisaroita ennen leivosten paistamista, vesih\u00f6yry auttaa leivosten kohoamisessa<\/b><\/i><\/div>\n
\n-\u00e4l\u00e4 avaa uunia kesken paistoa, muuten leivokset l\u00e4ss\u00e4ht\u00e4v\u00e4t<\/b><\/i><\/div>\n
\n-paista leivoksia mielummin liian kauan kuin liian v\u00e4h\u00e4n aikaa, raa’at leivokset l\u00e4ss\u00e4ht\u00e4v\u00e4t heti eiv\u00e4tk\u00e4 pysy muodossaan<\/b><\/i><\/div>\n
\n
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<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"

Tervetuloa seuraamaan blogini elpymist\u00e4! Kahden vuoden tauon j\u00e4lkeen oon p\u00e4\u00e4tt\u00e4ny alkaa taas bloggailemaan. Bloggailu ja reseptien postailu loppui pari vuotta sitten kiireiden ja motivaation puutteen takia. Intohimo leipomista kohtaan ei koskaan loppunut, mutta bloggaaminen ei napannut en\u00e4\u00e4. Blogia olen aina kirjoittanut l\u00e4hinn\u00e4 itse\u00e4ni varten, jotta voisin tallentaa hetkess\u00e4 inspiroidut reseptit k\u00e4tev\u00e4sti. L\u00e4hiaikoina intohimoni leipomista kohtaan […]<\/p>\n","protected":false},"author":1,"featured_media":132612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[57506],"dealstore":[],"offerexpiration":[],"class_list":["post-132611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-eclairs"],"yoast_head":"\n\u00c9clairs - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=132611\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9clairs - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Tervetuloa seuraamaan blogini elpymist\u00e4! Kahden vuoden tauon j\u00e4lkeen oon p\u00e4\u00e4tt\u00e4ny alkaa taas bloggailemaan. Bloggailu ja reseptien postailu loppui pari vuotta sitten kiireiden ja motivaation puutteen takia. Intohimo leipomista kohtaan ei koskaan loppunut, mutta bloggaaminen ei napannut en\u00e4\u00e4. Blogia olen aina kirjoittanut l\u00e4hinn\u00e4 itse\u00e4ni varten, jotta voisin tallentaa hetkess\u00e4 inspiroidut reseptit k\u00e4tev\u00e4sti. 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