Eclairs with custard

Eclairs with custard are a beloved pastry of many generations. According to the classic recipe, they are made from choux pastry and custard. You will need completely accessible products for their preparation, and you will get delicious, aromatic, and beautiful eclairs with custard at home, which will be perfect even for a festive table.

Cooking time: 100 minutes.

Caloric content: 229 kcal per 100 grams of the dish.

Serves: 10 (about 60 pieces, the quantity depends on the size of the pastry).

Ingredients

Ingredients for choux pastry:

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

Ingredients for custard:

• milk – 0.5 liters;
• sugar – 1 cup (200 g);
• eggs – 4 pcs;
• flour – 2 tbsp;
• vanillin – ⅓ tsp;
• butter – 100-150 g.

Preparation

1. Prepare the ingredients for the dough.

2. Pour water into a saucepan, add salt and butter. Put the saucepan on the heat, stirring constantly, and bring the mixture to a boil.

3. Immediately after boiling, add all the flour to the saucepan and mix everything vigorously. Reduce the heat to minimum and keep stirring the mixture until the dough forms a single lump. The dough should be homogeneous, elastic, and lump-free.

4. Transfer the mixture from the hot saucepan to a prepared bowl and let the dough cool to a pleasant warmth. Add the eggs to the cooled mixture one at a time to ensure the mixture is neither too thick nor too runny.

5. The correct dough should 'slide' heavily off the spatula. If the dough is thick and holds onto the spatula, the pastry will not rise in the oven. If, on the contrary, the dough is too runny, the pastry will rise in the oven and then fall. Therefore, you need to pay very careful attention to this moment.

6. Choux pastry dries out very quickly, so it should be immediately transferred to a piping bag. At the same time, the oven should be preheated to 200°C.

7. Grease a baking sheet with butter and pipe the dough into round shapes.

8. Bake the eclairs in the preheated oven for 25-30 minutes until golden brown. Do not open the oven for the first 20 minutes. This way, the pastry will rise well and not fall.

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

10. We start preparing the custard. In a bowl, add eggs and sugar, mix well. Add flour and vanilla, and whisk again. Pour in the cooled milk, mix the mass well, and put it on the heat. Bring the mixture to a boil and cook for a minute or two, depending on how thick you need the cream. The most important thing is to constantly stir the cream while cooking. So it doesn't stick to the bottom and burn. You can stir it with a whisk or spatula.

11. We transfer the cream from the pot to a cold bowl, so it cools faster. Almost into the cold cream, add the butter and mix until smooth. We transfer the cream to a bag with a thin nozzle.

12. In each blank, we make a hole and fill the pastries with cream.

13. The eclairs with custard are ready. We transfer the pastries to a plate and sprinkle with powdered sugar.

Eclairs can be covered with icing and sprinkled with crushed nuts at home. Such a festive pastry is perfect for any celebration.

Cooking video