It is believed that the name of the French dessert eclair comes from the word "éclair", which means "lightning" in French. We owe this delicate choux pastry with cream to the French chef Marie-Antoine Karem.
It is necessary
For the dough: - 100 g of butter; - 1 glass of water; - 3 g of salt; - 200 g flour; - 5 eggs. For the cream: - 1 liter of milk; - 2, 5 glasses of sugar; - 4-5 eggs; - 4-5 st. l. flour
Instructions
Step 1
Make choux pastry. To do this, combine butter, water and salt and put the mixture on fire. When the mixture boils, add flour. At the same time, mix the mixture constantly, and do it very quickly so that no lumps form.
Step 2
Remove from heat and cool. Whisk in 2 eggs while stirring the dough until smooth. Take a pastry bag (if you don't have one, a tight plastic bag will do. You just need to cut off the tip). Put the whole mass in it. Place it on a baking sheet, greased with oil and lightly floured, in small strips. Leave enough space between them, as cakes swell a lot.
Step 3
Preheat the oven to 150-170 degrees. Place a baking sheet in it and bake the cakes until tender. To prevent the dough from settling, do not open the oven lid for the first 10-15 minutes. Remove the eclairs from the oven and let cool.
Step 4
While the eclairs are cooling, prepare the cream. Mix the sugar, eggs and flour thoroughly. Heat the milk. Pour the mixture of sugar, flour and eggs in a thin stream into hot, but not boiling milk. Put on fire and bring the mixture to a boil, while stirring the mixture continuously. Add vanillin to the cooled cream. Beat with a mixer.
Step 5
Fill a pastry syringe with cream. Make a small hole at the bottom of the cake blanks, insert a syringe into it and fill the eclairs with cream. Sprinkle the cakes with icing sugar or decorate with chocolate icing.
