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Print Recipe
Eclairs with Custard Recipe
Here is such a delicious, simple pastry will please you and your loved ones on cold January evenings. It is prepared simply and quickly. If someone doubts whether to bake or not to bake, take it boldly. I want to say a few words about this wonderful dessert. Once upon a time I baked eclairs, then somehow the recipe was forgotten, lost, and many other equally excellent desserts that can be prepared on holidays and weekdays. I looked at a lot of recipes on the Internet and on websites. I've baked eclairs three times in the last week. And all three times I came to the conclusion that these recipes do not suit me at all, the dough is too thin, the temperature does not match, the proportions are too complicated, it is not necessary to measure grams and milligrams in such a simple baking. So we need to change the proportions! I decided to act as my intuition tells me, but stick to some nuances in the recipe is still worth it. If you have never baked this dessert, take it safely. Everything is outrageously simple and surprisingly fast.
Cook Time 60 minutes
Servings
Ingredients
Choux pastry:
Cream:
Cook Time 60 minutes
Servings
Ingredients
Choux pastry:
Cream:
Instructions
  1. Add milk (125 ml) and water (125 ml) to the saucepan, add butter (100 gr).
    Add milk (125 ml) and water (125 ml) to the saucepan, add butter (100 gr).
  2. Put a saucepan over medium heat and bring the mixture to a boil. As soon as the first bubbles appear on the surface, remove the mixture from the heat and enter the total amount of flour (170 g.), this should be done quickly with continuous stirring of the milk-flour mixture. As soon as the dough is collected in a smooth lump, return the saucepan to a slow fire and knead the custard dough until a whitish crust forms on the walls and at the bottom of the saucepan. The dough, if you hold it with a spatula, should resemble thick mashed potatoes.
    Put a saucepan over medium heat and bring the mixture to a boil. As soon as the first bubbles appear on the surface, remove the mixture from the heat and enter the total amount of flour (170 g.), this should be done quickly with continuous stirring of the milk-flour mixture. As soon as the dough is collected in a smooth lump, return the saucepan to a slow fire and knead the custard dough until a whitish crust forms on the walls and at the bottom of the saucepan. The dough, if you hold it with a spatula, should resemble thick mashed potatoes.
  3. Then put the dough in a bowl and let it cool a little. Then add eggs to the dough alternately (4 PCs.), each time stirring the egg into the dough until a uniform smooth mass is formed. It is better to do this with a silicone spatula. At this stage of preparing the Eclair dough, you can turn on the oven. The baking temperature of eclairs is t190 C. I Want to draw attention to the fact that everyone has different ovens, time and temperature regime, everyone chooses independently, focusing on the capabilities of their oven. In my case, it took 30 minutes in the Gorenje oven.
    Then put the dough in a bowl and let it cool a little. Then add eggs to the dough alternately (4 PCs.), each time stirring the egg into the dough until a uniform smooth mass is formed. It is better to do this with a silicone spatula. At this stage of preparing the Eclair dough, you can turn on the oven. The baking temperature of eclairs is t190 C. I Want to draw attention to the fact that everyone has different ovens, time and temperature regime, everyone chooses independently, focusing on the capabilities of their oven. In my case, it took 30 minutes in the Gorenje oven.
  4. As soon as the dough is well kneaded and takes a smooth, uniform structure, you can start depositing cakes using a pastry bag with a nozzle on parchment or a silicone baking Mat. The size of the deposited cakes is 10-12 cm.
    As soon as the dough is well kneaded and takes a smooth, uniform structure, you can start depositing cakes using a pastry bag with a nozzle on parchment or a silicone baking Mat. The size of the deposited cakes is 10-12 cm.
  5. This is how your eclairs will look after baking.
    This is how your eclairs will look after baking.
  6. Cream: In a saucepan add milk (500 ml.), add sugar (160 gr.), add vanilla sugar (1 teaspoon), add 3 tablespoons of flour, add eggs (2 PCs.). Beat the mixture well with a whisk.
    Cream:
In a saucepan add milk (500 ml.), add sugar (160 gr.), add vanilla sugar (1 teaspoon), add 3 tablespoons of flour, add eggs (2 PCs.). Beat the mixture well with a whisk.
  7. Next, put the saucepan on medium heat and heat the prepared mixture well, then reduce the heat and boil the mixture until it thickens, while stirring the mixture continuously. This step in the recipe must be done, in order to avoid the formation of lumps in the future.
    Next, put the saucepan on medium heat and heat the prepared mixture well, then reduce the heat and boil the mixture until it thickens, while stirring the mixture continuously. This step in the recipe must be done, in order to avoid the formation of lumps in the future.
  8. As soon as the cream takes a thick consistency, it must be removed from the heat, add 100 g to the still hot cream. butter and beat well again. The cream is ready.
    As soon as the cream takes a thick consistency, it must be removed from the heat, add 100 g to the still hot cream. butter and beat well again. The cream is ready.
  9. In the bottoms of eclairs, make holes using a pastry nozzle.
    In the bottoms of eclairs, make holes using a pastry nozzle.
  10. Release the required amount of cream into the holes of the eclairs.
    Release the required amount of cream into the holes of the eclairs.
  11. Ready eclairs cover with chocolate glaze.
    Ready eclairs cover with chocolate glaze.
  12. Or sprinkle with powdered sugar if desired.
    Or sprinkle with powdered sugar if desired.
  13. Enjoy your tea!
    Enjoy your tea!
  14. Enjoy)
    Enjoy)

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