Custard eclairs are delicious light cakes. Such a dessert is quite simple to prepare at home, but great attention should be paid to the preparation of the dough.
Eclairs are a famous French dessert. The creation of the cake is attributed to the famous French chef Marie-Antoine Karem. Eclairs became widespread in the 19th century.
In Germany, eclairs are often referred to as "love bone", "hare paw" or "coffee bar".
To prepare custard eclairs, you will need: 1 glass of water, 150 g of wheat flour, 110 g of butter, 5 chicken eggs, 1 glass of granulated sugar, 1 tsp. vanillin, 1/2 tsp. salt.
To make a delicious dessert, make the dough first. Take a saucepan and pour the required amount of water into it, and then put it on medium heat. Add 100 grams of butter and a pinch of salt to a saucepan. Bring the ingredients to a boil, gradually adding 130 grams of wheat flour to them. Stir the contents of the pot constantly to avoid clumping. Boil the mixture over moderate heat for 1-3 minutes. Make sure that the resulting dough does not burn.
Remove the pan from heat and let the dough cool slightly, to about 70 ° C. In the first minutes of cooking, most likely, you will be alerted by the appearance of the dough, but without stopping stirring it, you will achieve the required consistency. While the dough is cooling, take 3 eggs and beat them lightly. When the dough is at the right temperature, add the beaten eggs to it and mix thoroughly. You can use a mixer to speed up the process.
Place the cooled homogeneous dough in a pastry bag. Prepare a baking sheet: brush it with a little vegetable oil and line with parchment paper. Next, using a pastry bag attachment or a pastry syringe, squeeze the dough onto a baking sheet in oblong portions.
Preheat oven to 170 ° C and place a baking sheet with eclairs in it. Bake them for 35-40 minutes. After the time has elapsed, remove the cake pieces from the oven and let them cool down to room temperature. Prepare the custard at this time.
Take a small saucepan and break 2 chicken eggs into it, then add 20 grams of wheat flour, stir the ingredients until the lumps disappear. Pour milk into another container and add granulated sugar, put on medium heat and bring to a boil. Pour boiled milk to the mixture of eggs and flour, mix thoroughly until smooth.
Put the resulting cream over low heat and bring until thickened, stirring constantly. Do not boil under any circumstances. Next, add 10 grams of butter and vanillin to the mass. Stir until the products are completely soluble. Chill the cream by immersing the pan in a container of cold water. Use a pastry syringe to fill each eclair with custard.
If you do not have a pastry syringe, you can fill the eclairs with custard as follows: make cuts in the buns and put a small amount of cream in them.
Dessert is ready. Serve with hot tea.
