Eclair Cake with Custard
by Editorial Staff
Eclair cake with custard is a favorite treat for tea!
Ingredients
- Flour – 150-160 g (1 cup)
- Water – 200-250 ml
- Butter – 80-100 g
- Eggs – 4-5 pcs.
- Salt – 1 pinch
- Milk – 400 ml
- Sugar – 200 g (1 glass)
- Eggs – 4-5 pcs.
- Flour – 50 g
- Butter – 100 g
- Vanilla – on the tip of a knife
To grease the baking sheet: - Vegetable oil – 1 tbsp
Directions
- A glass of water is poured into a saucepan, salt and 100 g of butter are added.
- Put the pan on the fire and bring the mixture to a boil with constant stirring. The mass is thoroughly mixed.
- Then a glass of flour is added little by little, stirring constantly.
- Leave for another 1-1.5 minutes over moderate heat with constant stirring, cool to 35-37 degrees (approximately to body temperature).
- One by one, 4-5 eggs are gradually introduced, each time stirring the dough until smooth.
- Turn on the oven. A baking sheet is greased with vegetable oil.
Spread the dough into a pastry syringe and form oblong eclairs on a baking sheet.
Custard cakes are baked in a preheated oven at 200 ° C for about 30 minutes (until golden brown). The finished eclairs are cooled and pierced. - To prepare the cream, eggs are mixed with sugar in a saucepan.
- Milk, flour, and vanillin are added. Mix thoroughly.
- The mass is brought to a boil, stirring constantly, and cooled. Then add softened butter and beat the cream until smooth.
- The cakes are filled with cream using a pastry syringe. Ready-made Eclair cakes with custard are served with coffee or tea.
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