Eclairs
by Editorial Staff
Homemade custard eclairs. You certainly can’t buy such in a store!
Ingredients
- For choux pastry:
- Eggs – 4 pcs.
- Butter – 70 g
- Water – 1 glass
- Flour – 1 glass
- Salt – 1/3 teaspoon
* - For the custard:
- Milk – 2 cups
- Eggs – 2 pcs.
- Sugar- 1 glass
- Flour – 3 tbsp
* - For glaze:
- Milk – 2 tbsp
- Butter – 50 g
- Sugar – 4 tbsp
- Cocoa powder – 2 tbsp
Directions
- Make choux pastry for eclairs: Pourwater into a small saucepan, add oil, salt and bring to a boil. Reduce heat, add sifted flour, stirring vigorously with a wooden spoon. Cook for 1-2 minutes. Cool the choux pastry to 30-40 degrees (so as not to boil the eggs) and, stirring thoroughly, add eggs one by one. Stir thoroughly after each egg and line the baking sheet with baking paper. Squeeze the tubes out of the finished dough (using a pastry bag or bag with a cut corner) onto a baking sheet. Bake for 30-35 minutes at 190-200 degrees.
- Prepare custard (yield 500 g): Combine a glass of milk, eggs and flour. Mix. Mix a glass of milk with sugar in a saucepan and bring to a slow boil. Pour the first mixture here, bring to a boil, stirring constantly (it is important to stir all the time, otherwise the eggs will start to boil). Turn off the heat and do not stop stirring – in a few minutes the cream will be ready.
- Boil the glaze: Melt the butter and milk. Add sugar, cocoa powder. Wait until the glaze boils, remove from heat and cool.
- Collect eclairs: Cut off the “caps” from the custard tubes. Fill the custard eclairs with cream and close the caps. Top the eclairs with glaze.
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