Custard Сakes (Eclairs)
by Editorial Staff
Delicious choux pastries that we ate as children. I recommend making custard and buttercream eclairs, and to make the cakes even tastier, pour melted chocolate over them.
Ingredients
- Water – 1 glass
- Butter – 100 g
- Flour – 1 glass
- Eggs – 5 pcs.
- Butter – 100 g
- Flour – 0.5 cups
- Eggs – 1 pcs.
- Sugar – 0.5 cups
- Milk – 0.5 cups
- Soft butter – 100 g
- Condensed milk white – 200 g
- Milk chocolate – 2 pcs.
Directions
- Making the dough. Pour 1 cup of water into a refractory container and add oil there. We put on fire and melt.
- We drive four eggs into a bowl, divide the fifth egg into white and yolk. We set aside the protein in a separate bowl, and combine the yolk with the rest of the eggs.
- Beat until lather.
- Introduce flour into a hot oil liquid and knead the dough without lumps.
- While the dough is still hot, pour in the egg mass 2-3 times and mix quickly
- Put the dough into a culinary or ordinary plastic bag. Place the oblong cake blanks on parchment paper, leaving a distance between them.
- You can also make round or swan cakes. Preheat the oven to 200 degrees, then reduce it to 180 degrees, and send the baking sheet there. We bake for 15 minutes, then set the temperature to 150 degrees and bake for another 15-20 minutes.
- Making a custard. Beat the egg with sugar.
- Add flour and mix. We introduce milk little by little. We put on a water bath and stir until thickened. Remove the finished cream from heat and mix with butter.
- Cooking buttercream. Beat soft butter with a mixer and mix with condensed milk. We send it to the refrigerator for 30-40 minutes.
- When both creams have cooled down, make an incision on the side, and fill the cakes with cream.
- Pour melted chocolate over the eclairs.
Enjoy your meal!
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