Eclairs with custard

Eclairs with custard are a favorite pastry for many generations. According to the classic recipe, they are prepared from choux pastry and custard. You will need completely affordable products for their preparation, and you will get delicious, fragrant and beautiful eclairs with custard at home, which are perfect even for a festive table.

Cooking time: 100 minutes.

Servings: 60.

Calories: 229.

Ingredients

Products for choux pastry:

• water - 1 cup (250 ml.);
• flour - 1 cup (150 g);
• salt - ⅓ tsp;
• butter - 100 g;
• eggs - 4-5 pcs.

Custard Ingredients:

• milk - 500 ml;
• sugar - 1 cup (200 g);
• eggs - 4 pcs;
• flour - 2 tbsp;
• vanillin - ⅓ tsp;
• butter - 100-150 g.

Cooking

1. We prepare products for the dough.

2. Pour water into the pan, add salt and oil. We send the pan to the fire, stirring constantly, let the mass boil.

3. Immediately after boiling, we send all the flour to the pan and stir everything intensively. We make the fire minimal, and at the same time we do not stop mixing the mass until the dough gathers into one lump. The dough should be homogeneous, elastic, without lumps.

4. From the hot pan, transfer the mass to the prepared bowl, give the dough time to cool to a pleasant warmth. Add the eggs to the cooled mixture. Eggs should be added to the dough one at a time, so that the mass is not thick, and not rare.

5. The right dough should be hard to “slide” off the shoulder blade. If the dough is thick and rests on the spatula, the baked goods will not rise in the oven. If, on the contrary, the dough is rare, the baking in the oven will rise and fall. Therefore, you need to be very careful about this moment.

6. The choux pastry dries out very quickly, so it must immediately be transferred to a pastry bag. At the same time, the oven should be turned on for heating t-200⁰С.

7. Lubricate the baking sheet with butter and squeeze out the dough in the form of a round shape.

8. Bake eclairs in a preheated oven for 25-30 minutes until golden brown. Do not open the oven for the first 20 minutes. This will make the cake rise well and not fall off.

9. The blanks are ready. We turn off the oven and open the door, while leaving the eclairs in the oven until completely cooled.

10. Let's start cooking custard. Add eggs and sugar to a bowl, mix well. Add flour and vanilla, beat as well. Pour in the chilled milk, mix well and put on fire. Bring the mass to a boil and boil for a minute or two, depending on how thick the cream is needed. The most important thing is, during cooking, stir the cream constantly. So that it does not stick to the bottom and does not burn. You can mix with a whisk or spatula.

11. We shift the cream from the pan into a cold bowl, so the cream will cool faster. Add butter to the cold cream and stir until smooth. We transfer the cream into a bag with a thin nozzle.

12. We make a hole in each blank and fill the cakes with cream.

13. We shift the eclairs to a dish, sprinkle with powdered sugar.