Eclairs with Apple Cream

by Editorial Staff

Eclairs are airy choux pastry cakes with a sweet filling inside. Those who have never made eclairs are often afraid to start the recipe. But, believe me, the most delicate custard cakes with airy apple cream are worth a start! Follow the step by step recipe and you will succeed!

Ingredients

  • Flour – 140 g
  • Eggs – 5 pcs.
  • Milk – 125 ml
  • Butter (82% fat) – 110 g
  • Water – 125 ml
  • Sugar – 1 tbsp
  • Salt – 0.5 teaspoon
  • Sweet and sour apples – 600 g
  • Butter (82% fat) – 200 g
  • Powdered sugar – 120 g
  • Egg yolk – 3 pcs.
  • Corn starch – 30 g
  • Vanillin – 1 pinch

Directions

  1. Prepare all ingredients for the choux pastry. It takes several minutes to cook, so it is convenient when all the ingredients are measured and are at hand.
  2. Combine milk and water in a heavy-bottomed saucepan, add salt, sugar, and butter. Put on fire and bring to a boil.
    Turn on the oven to preheat to 200 degrees.
  3. When the mixture boils, reduce the heat to a minimum.
    Add wheat flour.
  4. Stir the flour constantly with a spatula until it is brewed and the mixture becomes thick and smooth. “Dry” it for 2-3 minutes to evaporate excess liquid, stirring constantly.
  5. Remove the pan from the heat and cool the custard dough slightly so that it is comfortable to touch with your hand – up to about 6 degrees. Insert the eggs one at a time into the dough, stirring in with a whisk or spatula.
  6. The choux pastry is not very thick, a thick, viscous mass flows from the shoulder blade.
  7. Transfer the dough to a syringe/bag or spoon the strips onto the baking sheet to form eclairs.
    Don’t repeat my mistake – be sure to cover the baking sheet with parchment!
  8. Bake eclairs in an oven preheated to 200 degrees for 20-25 minutes. They have grown a lot and have slightly adhered to the baking sheet, which could have been avoided with baking paper.
  9. Eclairs are ready.
    Let’s start with the apple cream. Let’s prepare all the ingredients. It is better to take apples sweet and sour, and butter – quality, 82% fat.
  10. Peel and core the apples and grate with a coarse grater.
  11. Transfer the prepared apple mass and powdered sugar to a saucepan, put on fire. Boil and cook for 20-25 minutes until the apples are tender.
  12. Grind the remaining apple pieces with a blender in mashed potatoes.
  13. Combine the yolks with vanilla and cornstarch in a deep bowl. Stir until smooth.
  14. Pour the yolks with starch into the boiling applesauce and steep the cream for 1 minute: stir vigorously and heat until thick.
  15. The cream is homogeneous and adheres well to the spoon. If it does not turn out to be homogeneous and the starch came in lumps – it doesn’t matter, interrupt the contents of the pan with an immersion blender.
  16. Remove the apple cream from heat and cool until warm. Add butter to it and whisk until smooth.
  17. The finished apple cream turned out to be delicate, airy, and very tasty – sweet, but not sugary, with a clean apple flavor and a slight hint of vanilla.
  18. Transfer the custard to a cooking syringe/bag and fill the eclairs with a neat hole in the side or bottom of the cake.
  19. Here is such a rather big slide of eclairs – about 15 pieces. And another 5-7 pieces are empty since the cream for this number of eclairs needs 1.5 times more.
  20. Eclairs with apple custard are ready. They can be cooled additionally to make the cream thicken even more, but even without cooling, apple cream sticks well in cakes.
  21. The cut is perfect, very appetizing, sweet, and tender filling in a soft, slightly salty pastry dough.
    The recipe is simple, the result is great and well worth the time!

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