Eclairs and profiteroles inside are raw: why and what to do?

Very often when cooking, eclairs and profiteroles remain unbaked inside. To avoid this trouble, use the advice of professionals.

To please yourself and your loved ones with products made of custard dough, you need to follow the recommendations for cooking, have cooking skills. Hostesses have concerns about the fact that the dough in the oven will crack or not rise at all.
But this is not the main difficulty. More often than not, eclairs and profiteroles remain unbaked inside. To avoid this trouble, use the advice of professionals.

What are eclairs and what are they made of?

An oblong French pastry made of custard dough with custard is called an eclair.

The airy dessert is made right after making a glossy, thick dough that won't spread in the baking mold.

The base for the cakes is made of water, flour, and butter. After cooling, add the eggs, mixing one at a time. The cream can be custard, butter or protein.

To disguise the holes through which the tubes are filled with filling, the sweet product is covered with fondant, chocolate glaze, sprinkled with powdered sugar. The ideal length of the dessert - 14 cm.

Profiteroles: What are they and what are they made of?

Unlike eclairs, profiteroles with a diameter of no more than 4 cm are filled not only with sweet fillings, but also with meat and mushrooms.

French products are balls of custard dough hollow inside.

The first recipe, found in an American cookbook in 1827, is close to the modern profiteroles recipe. It includes a minimal amount of ingredients available, a few uncomplicated steps.

To make the dough, butter and wheat flour are added to water. Then whipped eggs are introduced into the thick mass. The semi-finished product is formed into balls. After baking in the oven, fill with cream, using a pastry bag.

What is the difference between eclairs and profiteroles?

Custard products differ in shape and fillings. Eclairs are long, profiteroles are round and small. The hollow cavities of both can be filled with sweet cream.

But while eclairs are tube-shaped cakes covered in fondant or chocolate icing, profiteroles are more like buns with different fillings, not necessarily sweet.

Why custard dough products come out soggy on the inside

Unbaked inside eclairs, profiteroles turn out because of mistakes made in their preparation:

1. Unheated oven. You can not send the floury preparations in a cold oven. It is heated to the right temperature before putting the tray.
2. Failure to observe the temperature regime. After a quarter of an hour, the temperature is reduced, so that the dough is heated evenly, and not a dry crust is formed on the outside.
3. Ingredient substitution. If you add margarine instead of butter to the water when making the dough, the quality of the semi-finished product will decrease.

What to do if the eclairs and profiteroles inside turned out raw

To correct the unpleasant situation will not work. You can only work through the mistakes and use the advice of professional cooks for the future:

1. Don't replace butter with margarine.
2. Take water and milk in equal parts.
3. Keep pressure in the pastry bag when depositing the cakes by pausing.
4. Preheat the oven before loading the products.
5. Bake the first 15 minutes eclairs, profiteroles at 200 °, the next 20 minutes at t - 180 degrees.
6. During cooking, do not open the oven door.

To get the right consistency of dough and bake inside, use milk with 3.2% fat, flour with a lot of gluten, natural butter, not spread.