Eclairs with Chocolate Icing and Custard

The recipe for eclairs (choux pastry) is quite simple. The dough is easy to prepare, but in order for the eclairs to rise well, they should not be “disturbed” when baking. Eclairs are usually made with custard, but if you wish, you can fill the cakes with another cream, such as butter. This recipe for eclairs offers a classic version – custard eclairs. Chocolate glaze for eclairs decorates cakes and makes them even tastier.

Ingredients

• Oil – 100 g
• Water – 1 glass
• Flour – 1 glass
• Salt – 1 pinch
• Eggs – 4 pieces
• Milk – 0.75 cups
• Starch (potato flour) – 0.5 tbsp
• Wheat flour – 0.5 tbsp
• Yolk – 1 pc
• Sugar – 0.5 cups
• Butter – 100 g
• Vanilla sugar – 10 g
• Sugar – 100 g
• Water – 100 ml
• Cocoa – 1 tbsp
• Butter – 1 tbsp

Directions

1. Prepare food for cooking eclairs.

   

2. Boil water and oil, adding a pinch of salt.
3. Add flour to boiling water, reduce heat, and stir quickly until smooth.
4. While stirring, keep the dough on the fire for a little so that it becomes drier.
5. Remove from the stove, cool slightly, and beat 4 eggs into the dough one by one (add the next egg only when the previous one is completely mixed with the dough until smooth).
6. Stir until smooth
   Turn on the oven.
7. From the pastry bag through a smooth tube, release small sausages about 1.5 cm thick and 5-6 cm long onto a greased sheet.
8. Bake eclairs in a hot oven (200 degrees). When the cakes are well risen and brown (after 10 minutes), reduce the heat to 180 degrees and bake over medium heat until tender – another 15 minutes.
9. Preparation of cream for eclairs.
   Mix potato and wheat flour well, dilute with half a portion of cold milk.
10. Boil the rest of the milk and pour the prepared mass into it, stirring continuously.
11. Boil and remove from heat, cool at room temperature.
12. Photo of the recipe: Eclairs with chocolate icing and custard – step # 11
    Combine butter, sugar, and yolk.
13. And then grind and beat until smooth.
14. Gradually add the cooled flour mass per teaspoon.
15. Add vanilla sugar.
16. Cool the finished eclairs and cut into the side.
    Fill with cream.
17. Preparation of chocolate glaze for eclairs.
    Boil sugar and water.
18. Grind the butter with cocoa.
19. Pour warm syrup into the oil mixture in a thin stream, stirring the mass.
20. Cover the eclairs with the prepared glaze.
    Pour the icing on top of the cakes so that the cut is not visible (therefore, it is advisable to cut the cakes closer to the top).

    

Enjoy your meal!