Eclairs – Custard Cakes with Delicate Cream

by Editorial Staff

For the festive feast, I propose to cook eclairs – custard cakes with delicate cream.

Ingredients

  • Wheat flour – 1 cup (160 g)
  • Water – 1 glass (250 ml)
  • Butter – 100 g
  • Eggs – 4-5 pcs. (depending on size)
  • Salt – 1 pinch
  • Butter – 150 g
  • Milk – 1 glass
  • Sugar – 1 glass
  • Wheat flour – 1 tbsp
  • Vanilla sugar – 5 g
  • Liqueur or rum – 2 tbsp
  • Sugar – 100 g
  • Water – 0.5 cups
  • Butter – 1 tbsp
  • Cocoa – 1 tbsp
  • Powdered sugar – 200 g
  • Strong coffee (drink) – 2-3 tbsp

Directions

  1. Products for the preparation of eclairs.
  2. Pour water into a saucepan. Add butter. Salt.
  3. Boil water with salt and oil (over medium heat).
  4. Pour all the flour into boiling water, stirring occasionally.
  5. Stir, heat until the dough falls into a ball and leaves the sides of the pan (stir with a wooden spoon). Cool the dough to 40 degrees.
  6. Add eggs to the slightly cooled dough. Only after one egg is thoroughly mixed with the dough, add the next!
  7. The dough should be thick.
    Preheat the oven.
  8. Cover the baking sheet with baking paper (or lightly grease with oil).
    The dough can be spread on a baking sheet with a teaspoon, or you can put it in a pastry bag or parchment (bag) and squeeze the dough onto a baking sheet in the form of a small round or elongated cakes.
  9. Bake eclairs at 180-190 degrees for about 30-40 minutes. The oven must not be opened for the first 15 minutes, but it is better not to “disturb” the cakes in the oven at all. Baked cakes should be brown, dry, firm on the outside.
  10. For the cream, beat the butter with vanilla sugar.
  11. Add to flour and stir in 2 tablespoons of milk.
  12. Mix the rest of the milk with the sugar. Boil with sugar until completely dissolved.
  13. Add diluted flour, mix thoroughly!
    Boil again, cook for 5-7 minutes over low heat, stirring continuously, until the consistency of jelly. Cool to room temperature.
  14. In small portions (1 tbsp), whisking all the time, add the custard mixture to the whipped butter.
    Attention! If you pour all the “jelly” at once, it will be extremely difficult to whip the mixture into a fluffy mass.
  15. Then, whisking, add the liquor.
  16. In cooled cakes, cut off the “lids” with a sharp knife, fill them with cream with a teaspoon, or through a parchment bag.
  17. Chocolate glaze: Boil sugar and water syrup, add butter and cocoa.
  18. Stir until smooth. Cook over very low heat until thickened (5 minutes).
  19. Coffee glaze: add hot strong natural coffee (drink) to the icing sugar.
  20. To stir thoroughly.
  21. Cover the cakes with hot chocolate or coffee glaze. Leave on for 1-2 hours.
  22. When the frosting has set, the eclairs can be served!

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