Write a comment
Eclairs with custard
Eclairs with custard are a favorite pastry of many generations. They are prepared according to a classic recipe 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.
Preparation time: 100 minutes.
Ingredients
Show 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.
Products 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
- Prepare the ingredients for the dough.
- Pour water into a saucepan, add salt and butter. Place the saucepan on the heat, stirring constantly, and bring the mixture to a boil.
- Immediately after boiling, add all the flour to the saucepan and mix everything intensely. Turn the heat down to low, and continue stirring the mixture until the dough forms a single mass. The dough should be homogeneous, elastic, and lump-free.
- From the hot saucepan, transfer the mixture to a prepared bowl, allowing the dough to cool to a pleasant warmth. Add the eggs to the cooled mixture. Eggs should be added one at a time, so the mixture does not become too thick or too thin.
- The correct dough should be heavy enough to "slide" from the spatula. If the dough is thick and holds on the spatula, the pastry will not rise in the oven. Conversely, if the dough is too thin, the pastry will rise but then fall. Therefore, this step must be taken very seriously.
- Choux pastry dries out quickly, so it should be immediately transferred to a pastry bag. At the same time, the oven should be preheated to 200⁰C.
- Grease the baking sheet with butter and pipe the dough in a round shape.
- 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.
- The eclair bases are ready. Turn off the oven and slightly open the door, leaving the eclairs inside until completely cool.
- Proceed to prepare the custard. In a bowl, add the eggs and sugar, and mix well. Add the flour and vanillin, and whisk again. Pour in the cooled milk, mix well, and place on the heat. Bring the mixture to a boil and cook for one or two minutes, depending on how thick the cream should be. The most important thing is to constantly stir the cream while cooking to prevent it from sticking to the bottom and burning. You can stir using a whisk or spatula.
- Transfer the cream from the saucepan to a cold bowl so it cools faster. Once almost cold, add the butter and stir until homogeneous. Transfer the cream to a bag with a thin nozzle.
- In each eclair base, make a hole and fill the pastries with cream.
- The eclairs with custard are ready. Transfer the pastries to a dish and sprinkle with powdered sugar.
Eclairs at home can be covered with glaze and sprinkled with crushed nuts. Such festive pastries will be perfect for any celebration.
