Eclairs with Custard Recipe
Such delicious, simple pastries will delight 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, do 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, like many other equally excellent desserts that can be prepared both on holidays and on weekdays. I’ve 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 liquid, the temperature does not match, the proportions are too complex, 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 it’s still worth sticking to some nuances in the recipe. If you have never baked this dessert, take it boldly. Everything is outrageously simple and surprisingly fast.
Servings
16
Cook Time
60minutes
Servings
16
Cook Time
60minutes
Ingredients
Choux pastry:
Cream:
Instructions
  1. Pour milk (125 ml) and water (125 ml) into a saucepan, add butter (100 g).
  2. Put the pan on 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 gr.), this should be done quickly with continuous stirring of the milk-flour mixture. As soon as the dough comes together into a homogeneous lump, return the pan to a slow fire and knead the custard dough until a whitish crust forms on the walls and bottom of the pan. 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 down a little. Then alternately add eggs to the dough (4 pcs.), each time mixing the egg with the dough until a homogeneous homogeneous mass is formed. It is better to do this with a silicone spatula. At this stage of preparing the dough for eclairs, 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, everyone chooses the time and temperature regime 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 acquires a smooth, homogeneous structure, you can start spreading the 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.
  6. Cream: Pour milk (500 ml.) into a saucepan, add sugar (160 gr.), add vanilla sugar (1 tsp.), add 3 tbsp.l. flour, add eggs (2 pcs.). Beat the mixture well with a whisk.
  7. Then put the pan on medium heat and heat the prepared mixture well, then reduce the heat and cook the mixture until it thickens, stirring the mixture continuously. This step in the recipe must be performed necessarily in order to avoid the formation of lumps in the future.
  8. As soon as the cream acquires 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. Make holes in the bottoms of eclairs with a pastry nozzle.
  10. Squeeze the required amount of cream into the holes of the eclairs.
  11. Cover the finished eclairs with chocolate glaze.
  12. Or, if desired, sprinkle with powdered sugar.
  13. Enjoy your tea!
  14. Enjoy)
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