Fast and Delicious Buckwheat Eclaires

Instructions

1. But in cooker casserole water, oil and a pinch of salt. As soon as the liquid boils, add the flour and stir with a spoon. Remove from heat and continue stirring for another 2-3 minutes.
2. Set aside slightly to cool the dough and add three eggs and 2 egg whites slowly in three stages. Mix well until a homogeneous mixture.
3. From this mixture comb with a small spoon (as large walnut) and place in greased tin. Graze with half yolk beaten with 1 tablespoon milk or water.
4. Preheat oven to 220 C. The moment you put Preheat oven to 220 degrees. The moment you put eclairs in the oven, you should reduce the degrees to 180 C degrees. Bake about 40 minutes. Make incision at the base. Fill with cream. Sprinkle with powdered sugar.
5. Preparation of cream:
6. Mix flour and sugar. Add the yolks. Add 100 ml. cold milk. Stir.Heat the remaining 400 ml. Once the milk boil gently stir into dry mixture, stirring constantly. You should get a homogeneous mixture.
7. Back on the stove and stir constantly until the mixture thickens. Add vanilla. Pour the cream into bowl and cover with foil to not get nasty crust. Leave to cool.

• Servings : 11
• Ready in : 55 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert
• Ingredient : Buckwheat, Buckwheat flour, Butter, Caw-milk, Eggs, Flour, Milk, Oil, Salt, Sugar, Water