Eclair Cake

A basic recipe for custard cakes, which can be varied with various fillings and creams.

Ingredients

• Flour – 1 cup (150 g)
• Water – 1 glass (250 g)
• Butter – 100 g
• Eggs – 4-5 pcs. (depending on size)
• Salt – 1 pinch

Directions

1. Pour water into a saucepan, add oil and salt there. Heat to a boil, stir, melt butter.
2. Then add flour, stirring thoroughly so that no lumps form.
3. Warm-up for 3 minutes and remove from heat. After that, cool the custard dough a little, to about 70 degrees.

   

4. Add eggs one at a time, each time kneading the dough well until smooth.
5. The finished choux pastry should be moderately thick and viscous.
6. Preheat the oven.
   Place the dough in a pastry bag with a nozzle (or in a cone-shaped bag rolled from thick paper with a hole at the end).
   Put the dough on a baking sheet in the form of small elongated cakes.

   

7. Bake eclairs in an oven preheated to 180-200 degrees for about 30-35 minutes. Do not open the oven when baking.
   The choux pastry should be dry, light, golden in color, with an empty center.
   Eclairs can be filled with cream (custard, butter, etc.) or whipped cream with sugar, or fruit jam. Top the cakes with chocolate icing, fudge sugar, or simply sprinkle with powdered sugar.