Eclairs with olive oil and pastry cream with anthotyro cheese (sweet mizithra)<br />https://www.cook-tube.eu/en/eclairs-with-olive-oil/<br />https://www.cook-tube.eu/ekler-me-elaiolado/<br />Instructions:<br />We place the chocolate in a double boiler to melt and set it aside.<br />In a saucepan, we bring the olive oil and water to a boil.<br />When we hear the sound of the olive oil in the boiling water, we quickly add the flour and whisk vigorously with an egg whisker until it becomes a uniform dough.<br />We turn off the heat and transfer it to a bowl.<br />We beat it for a little while on its own with a mixer, and then we add the eggs one by one, mixing continuously with the mixer.<br />The number of eggs needed will depend. You may need to use more.<br />We check it with our finger by drawing a line—if the line remains, it’s ready.<br />We take a piping bag, place a large opening nozzle, and line a tray with baking paper. Then, we begin to shape the eclairs into oblong shapes.<br />We whisk the egg yolk and use a pastry brush to coat the surface of the eclairs.<br />We bake them in a preheated oven at a moderate temperature for approximately 50 minutes.<br />During baking, we never open the oven, because the change in temperature will cause the eclairs to deflate.<br />They will be ready when they have developed a dark color and, when gently pressed with our finger, feel firm and hard.<br />We pull them out and place them on a cooling rack to cool.<br />We start with the pastry cream.<br />We bring the 400 g of milk to a boil.<br />In a bowl, we add the corn flour, the flour, the 30 g of sugar, the 4 egg yolks, and the 1 g of vanilla. Finally, we add the 100 g of fresh milk, and we mix it vigorously.<br />We strain it for precaution and add it to the hot milk, stirring continuously and vigorously until it thickens.<br />Then we remove it from the heat and add the 1 teaspoon of Nea Fytini (vegetable cooking fat) or some butter.<br />We stir and cover it with a plastic wrap, ensuring the wrap touches the cream. We let it cool.<br />Now, we place the egg whites, the 100 g of sugar, and the 1 g of vanilla in a double boiler. Over medium heat, we whisk with an egg whisker, mixing vigorously until it becomes fluffy. For about 10 to 15 minutes.<br />Then, we remove it from the heat and beat it vigorously with a mixer until it forms a stiff cream.<br />We add the anthotyro cheese to this mixture mixing well until it is smooth.<br />When the pastry cream has cooled, we mix it well until it becomes smooth, and then we gradually add the mixture with the anthotyro, stirring continuously and gently.<br />With a knife, we cut the eclairs slightly above the middle.<br />We take a piping bag with a serrated nozzle and add a layer of cream to the bottom part of the eclair.<br />If we like, we add a little orange jam with a teaspoon and make another layer of cream with the piping bag.<br />We sprinkle a little cinnamon and cover it with the top part of the eclair, pressing gently to make it stick.<br />We add a little sunflower oil to the chocolate to make it more fluid, and with a flat spoon, we spread the cho
