Thursday, February 14, 2013
Hungarian eclair doughnuts
80 g flour
40 g lard
80 mL water
Add the water a pinch of salt and the lard to a small pot. Bring to a boil and immediately add the flour.
Mix until it comes together. Add the eggs one at a time and mix until smooth and silky after each addition.
Onto a greased pan, drop walnut-sized balls of the dough. Allow them to rest for an hour.
In a 400F preheated oven bake for 15-20 minutes without opening the oven. Then bake for another 5 minutes at 300F.
Remove the inside of the doughnuts and fill with vanilla pastry cream. Drizzle tops with melted dark chocolate.