Custard Eclairs
by Editorial Staff
Custard Eclairs – Delicate custard cakes just melt in your mouth.
Ingredients
For the choux pastry:
- Water – 1 glass
- Butter – 150 g
- Flour – 1 glass
- Eggs – 4 pcs.
- Salt
For the cream:
- Eggs – 4 pcs.
- Flour – 4 tbsp
- Milk – 4 cups
- Butter – 200 g
- Sugar – 2 cups
Directions
- Boil a glass of slightly salted water, add 150 g of butter and boil everything together. There, stirring constantly, gradually add 1 glass of flour and turn off the gas.
- Beat 4 eggs one at a time (it is better to use a mixer – this will save you time). Add 1 beaten egg to the dough and mix thoroughly. Add the rest of the eggs in the same way. The dough should be thick enough not to drip off the spoon.
- Turn on the oven to heat up to 200 degrees. Grease a baking sheet with butter (margarine) or cover with baking paper. From a pastry bag, squeeze the dough into a baking sheet in the form of small lumps. For 25 minutes, bake in the oven at 200 degrees, then reduce to 170-180 degrees and bake the eclairs for another 10 minutes.
- For the cream, mix eggs, sugar, and flour. Boil milk. Gradually add milk to the egg mixture, in a thin stream, stirring constantly. While heating, stir continuously until it thickens (if it is liquid, you can add more flour).
- Cool the egg and milk mixture. Then mix with softened butter, beat the cream until smooth.
- Fill the custards with cream.
Enjoy your meal!))
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