We all know the delicate taste of eclairs since childhood. And now, having matured, some of us are wondering how to cook eclairs, remembering our childhood. Eclairs are also called choux pastries, since the dough is brewed for them. The process of making eclairs itself is simple, and the result will appeal to all those with a sweet tooth.
So, to make eclairs, you need to make the dough right. For the dough, take 150 g of flour, a glass of water, a tablespoon of sugar, 100 g of butter, 4 eggs, a teaspoon of salt.
• Preheat oven to 180 degrees.
• In a bowl, combine salt, sugar, water and oil, bring to a boil over low heat. The liquid must be constantly stirred. As soon as it boils, immediately remove from heat.
• You can manually add flour to the resulting mass, or you can add flour using a mixer. And add flour gradually, in small portions.
• Let the dough cool slightly, then add the eggs. Please note here that the dough should not be hot.
• The resulting mass should resemble sour cream in consistency. If it is thick, add another egg. The resulting dough should be shiny and “smooth”.
• Place the resulting dough on a baking sheet in the form of balls. If it spreads a little, don't worry, it will rise in the oven. Leave a small distance between the balls. If you use a pastry syringe, you can make oblong eclairs.
• Bake the dough in the oven for 25 minutes. In this case, the oven should not be opened, and future eclairs should not be stirred, because the dough may settle and no longer rise.
• After 25 minutes, look into the oven. If the eclairs are browned, we take them out, cool and fill with the filling.
There are several options for filling for eclairs. The most classic is the butter cream filling, but many find it too greasy. Another option is custard milk.
To prepare milk custard, you need 50 g of powdered sugar, two yolks, 25 g of corn flour, 250 ml of milk and vanillin on the tip of a knife.
• Whisk the sugar with the yolks.
• Add flour and beat again.
• Add vanillin to milk and put on fire, bring to a boil.
• After boiling, gently add the milk to the yolk mixture so that the eggs do not begin to curl. Then put the resulting mass on the fire again, stir constantly, and after it boils, cook for another minute. If lumps are still present in the mass, strain through a sieve, cool in the refrigerator.
• Fill the eclairs with the resulting chilled mass.
• If you like sweets, melt 50 g of chocolate with a tablespoon of butter, cool slightly, and grease each eclair with the resulting mixture.
If you don't have time to make the cream yourself, you can stuff the baked eclairs with boiled condensed milk or whipped cream.
