Custard Eclairs

Custard Eclairs – Delicate custard cakes just melt in your mouth.

Summary

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. Cool the egg and milk mixture. Then mix with softened butter, beat the cream until smooth.
6. Fill the custards with cream.

Enjoy your meal!))