I got an idea to make eclairs from rye flour. Rye is one of my favorite ingredients in any form, whether flour or flakes. For some eclairs I also added blue color to make them more interesting and more festive as a snack for Estonia´s 100-th anniversary. During baking, the color changed slightly green-blue. I filled eclairs with cheese-beetroot filling.
Rye eclairs:
150 ml of water
60 g butter
salt
2 tsp of sugar
100 g rye flour
2-3 eggs
150 ml of water
60 g butter
salt
2 tsp of sugar
100 g rye flour
2-3 eggs
1. Heat water, butter, sugar and salt until butter has melted.
2. Add the flour. Heat and mix all the time, until nice dough ball forms in the pot.
3. Let the dough cool slightly and add eggs one at a time. Mix smoothly. The dough must not be liquid and it should be go throw the piping bag.
4. Pipe eclairs to the baking sheet.
5. Heat the oven to 250 C. Put the eclairs to the oven and turn heat off. Hold for 15 minutes. Then heat the oven to 180 C and bake eclairs for another 30 minutes.
6. At the same time, make the filling from cheese, sour cream and beetroots. Add all ingredients accordingly your taste. Mix with hand blender and season with salt and pepper.
7. If eclairs are cooled, cut the these into half and fill with filling.
2. Add the flour. Heat and mix all the time, until nice dough ball forms in the pot.
3. Let the dough cool slightly and add eggs one at a time. Mix smoothly. The dough must not be liquid and it should be go throw the piping bag.
4. Pipe eclairs to the baking sheet.
5. Heat the oven to 250 C. Put the eclairs to the oven and turn heat off. Hold for 15 minutes. Then heat the oven to 180 C and bake eclairs for another 30 minutes.
6. At the same time, make the filling from cheese, sour cream and beetroots. Add all ingredients accordingly your taste. Mix with hand blender and season with salt and pepper.
7. If eclairs are cooled, cut the these into half and fill with filling.
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