Mini Eclairs with Boiled Condensed Milk and Sour Cream
by Editorial Staff
Eclairs are a favorite delicacy of many. You can make custard cakes yourself, and there is nothing complicated about it. You just need a little patience and a little experience. Such mini-eclairs with boiled condensed milk and sour cream are ideal for children’s parties, it is only important to choose high-quality products.
Ingredients
- Flour – 130 g (1 glass of 200 ml)
- Butter – 100 g
- Eggs – 3-4 pcs.
- Salt – 1 pinch
- Sugar – 1 teaspoon
- Water – 200 ml
For the cream:
- Boiled condensed milk – 4-5 tbsp
- Sour cream – 2-3 tbsp
For glaze:
- Milk chocolate – 60 g
- Butter – 25 g
- Crushed peanuts (for decoration) – 1.5 tbsp
- Sunflower oil – for greasing parchment
Directions
- Add water, oil, salt, and sugar to the pan. We put it on fire, bring it to a boil, and heat it until the oil dissolves.
- Without removing the pan from the heat, add all the flour at once.
- We reduce the fire and actively mix until a soft lump is obtained. The dough already lags well behind the sides of the pan, leaving no marks on them. This process will take 4-5 minutes.
Remove the pan from the heat and leave the custard dough for 15 minutes to cool slightly. - At this point, you need to turn on the oven. It needs to be heated to 200 degrees. And now the most important action is to add eggs. Add eggs one at a time, mixing the dough well. Add one egg – mix until smooth. Then add the second, mix. Then the third. If the eggs are large, then the third egg can be added in parts: shake the egg, add half, stir in and look at the consistency of the dough. If the consistency is not yet what you want, add some more eggs. If the eggs are not as large as mine, then 4 eggs may be needed. The number of eggs also depends on the quality of the flour. If the flour contains more gluten, then you may need more eggs. And now about what consistency of choux pastry is needed. If you take the dough on a spatula or spoon, and it does not fall from it, then the dough is still too thick – add more eggs. If you run a strip over the dough with your finger or a knife and this strip does not “close”, then the dough is still firm. The dough should be stringy and slowly slide off the spoon in a wide strip, forming a “bird’s beak”. Just stretch, not pour.
- Fill a pastry bag with an asterisk attachment with dough.
- Cover the baking sheet or form with parchment, lightly grease it with sunflower oil. We put strips 5-6 cm long on parchment. The strips should not be flat, we make a height of about 1-1.5 cm. This will be another test for the correct consistency of the dough: the strips should not spread. We leave a distance between the eclairs, as they will greatly increase in size in the oven.
- We bake eclairs in the oven for 10 minutes at a temperature of 200 degrees. Then we reduce the temperature to 170 degrees and bake for another 30 minutes. Do not open the oven during baking, this is important!
Cool the eclairs in the oven. - While the eclairs are baking, you can prepare the cream. Combine condensed milk with sour cream.
- Beat with a mixer until smooth.
- Put the cream in a pastry bag with a special attachment for eclairs.
- Fill the cooled eclairs with the desired amount of cream mass, piercing the blank with a nozzle. It is better to fill it on both sides.
- For the glaze, melt the chocolate with a small piece of butter in a water bath.
- We heat the chocolate to a temperature of no more than 45 degrees.
- We fill a pastry bag with cooled chocolate mass and apply it to the eclairs. You can also apply the glaze just with a teaspoon. Sprinkle the eclairs with crushed nuts if desired.
Enjoy your meal!
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