Custard cakes, or eclairs, are quick and simple to prepare, and the result is simply wonderful. For the filling, you can use custard, condensed milk, jam, whipped cream, etc.
Choux pastry
In hot water or milk (glass), put 150 g of butter, 2 tablespoons of sugar (no top), a little salt and bring to a boil. Reduce heat to low and add 200 g of sifted flour (roughly faceted glass) to a saucepan. Heat the dough for 2-3 minutes, stirring, then remove from heat. Start hammering eggs into the dough one at a time, stirring the dough all the time until it starts reaching for the spoon. It will take 4-5 eggs.
Grease a baking sheet with butter and put the pieces of dough on it with a teaspoon. Keep in mind that during the baking process, the cakes increase in volume, so leave a distance of at least 3 cm between the pieces of dough. Bake the cakes in a hot oven for 10-15 minutes, until they are browned, then reduce the heat and bring to readiness.
Cool the finished cakes and make a neat cut on the side through which you will fill them with cream.
Condensed milk and butter cream
Boil the condensed milk for 1, 5 hours, then cool and whisk, adding 200 g of softened (not melted) butter in a piece.
Custard cream
Mash 4 eggs or 5 yolks with a glass of sugar, add 2 tablespoons of flour, dilute this dough with 0.5 liters of cold milk and stir so that there are no lumps. Put on low heat and bring to a boil, stirring constantly with a wooden spoon or oarster. Remove from heat, add vanillin and cool.
