Eclairs with custard

Eclairs with custard

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• vegetarian

Ingredients

general information

Total production time

2 h

Active production time

1 hour minutes

Complexity

Average

Step-by-step recipe with photos

Prepare ingredients for custard.

Prepare custard.
Cover the pan with the cream or bowl with cling film (the film must touch the surface of the cream, then it will not dry out).
Cool the cream well in the refrigerator for 4-8 hours.

On a baking sheet lined with parchment, pipe the choux pastry from a pastry bag in the form of flagella, 5-6 cm long and about 2 cm wide.

Tip 1. Eclairs must be planted at a distance of 4-6 cm from each other, because During baking, the products grow very much in volume.

Tip 2. Instead of a pastry bag, you can use a thick plastic bag. Fill the bag with dough and cut off the edge.

Tip 3. The dough can be placed on a baking sheet with a spoon dipped in water.

Bake the eclairs for 20 minutes in an oven preheated to 200°C until golden brown.
Then reduce the oven temperature to 160°C and dry for 10-15 minutes.
Place the eclairs on a wire rack and cool.
Ready-made eclairs have a wonderful golden color, do not lose their shape after being removed from the oven, light and dry (without drops of water).

Fill the eclairs with custard (you can carefully create a small hole in the eclairs and fill them with cream using a pastry bag).

Cover the surface of the cakes with melted chocolate.

Advice. You can melt a little snow-white chocolate in a separate bowl and draw arbitrary patterns on the surface of the eclairs.

Cool the cakes well before serving.

Bon appetit!

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Eclairs with custard

Ingredients

Chicken egg – 4 pcs.

Butter – 100 g

Cream

Vanilla sugar – 10 g

• 157 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

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Step-by-step recipe with photos

The following products will be useful: chicken eggs, butter, water, flour, milk, sugar, vanilla sugar.

Preparing the dough for the cakes. Pour water into the pan and put it on fire. Add butter.

When the butter melts, add flour and actively stir the dough until smooth, turn off the heat.

Cool the dough slightly and add four eggs one at a time.

After each egg, thoroughly mix the dough. We obtain a smooth, homogeneous mass.

Place baking paper on a baking sheet and spoon out the dough. You can create this using a cooking bag and a star attachment - it will be more attractive.

Place in the oven preheated to 190 degrees C and bake for 15 minutes, then reduce the temperature to 170-175 degrees and bake for another 25-30 minutes.

While the cakes are baking, prepare the custard. Pour milk into a saucepan and place on the stove.

Take three eggs and separate the yolks from the whites. We won't need squirrels here. Place the yolks in a bowl.

Add sugar and vanilla sugar. Mix.

Add flour and a few tablespoons of cool milk. Mix very carefully so that there are no lumps.

When the milk in the pan begins to boil, pour the mixture of yolks, sugar and flour into it. Cook until thickened, stirring constantly. Cool the finished cream.

We fill the eclairs with custard by making a hole in the side using a piping bag or syringe. You can also simply create an incision on the side with a knife and use a teaspoon to fill the cakes. From the indicated amount of ingredients we get 20 pieces of small cakes.

Let the eclairs soak for two hours and can be served with tea, coffee or cocoa.

Eclairs with custard

• How to cook
• Step by step photos
• Similar Recipes

Ingredients

• for test:
• flour – 1 tbsp.
• eggs – 4 pcs.
• water – 1 tbsp.
• butter or margarine – 80-100 gr.
• salt
• for custard:
• milk - 1 3/4 tbsp.
• eggs – 2 pcs.
• sugar – 1 tbsp.
• flour - 2 tbsp.
• butter – 2 tsp.
• vanilla sugar – 1 tsp.

Step-by-step manufacturing recipe

We wanted something savory and with cream. I did a search and found 2 very similar versions of eclairs from nadin and grenadina. I’m posting my photos in the nadin recipe and would like to say a huge thank you on behalf of the whole family for the magical cakes. I did everything strictly according to the recipe, the only change was ready-made store-bought custard. So, the words of the creator.

1. Pour water into a saucepan, add butter or margarine, salt, put the saucepan on the fire and bring to a boil.

2. When the water and oil boil, remove from the heat and evenly add the sifted flour, actively stirring the dough with a wide wooden spatula.

Place the pan with the dough on low heat again and rub the dough until a smooth, shiny mass is obtained (the dough should just pull away from the walls and bottom of the pan)

3. Remove the pan from the heat and cool the dough.

4. Beat the eggs into the chilled dough one at a time, stirring each time until the mixture is homogeneous.

* if the eggs are large, a smaller number of eggs than indicated in the recipe may be useful

The finished dough must be homogeneous, shiny and quite thick so that it does not spread on the baking sheet

* products must be baked immediately after making the dough

5. On a baking sheet greased or lined with parchment paper, using a pastry bag, pipe flagella, length

5-6 cm, and width

2-3 cm (place eclairs on a baking sheet at a distance

3-5 cm apart because the cakes

grow 2 times in volume).

6. Bake eclairs for the first 15-20 minutes at temperature

200 degrees (eclairs should increase in volume by

2 times and turn brown).

7. Then reduce the temperature to

150 degrees and dry the cakes some more

8. Towards the end of baking, turn off the oven, open the door and let the baked goods cool slightly.

9. If the eclairs are perfectly dried, then the products are hollow inside and do not fall off. Cut the finished cakes on the side and fill with custard (you can fill the cakes with cream using a pastry bag).

10. The surface of the cakes can be glazed with chocolate icing or melted chocolate, or sprinkled with sweet powder.

Thank you very much again. The eclairs came out amazingly delicious. I just didn’t have enough cream, so my husband ate the empty eclairs with my homemade plum-chocolate jam. Just the same with milk!

Eclairs with vanilla custard

I have already said more than once that I really love pastries made from choux pastry more than any other. Now I am sharing with you a recipe for eclairs with traditional custard - this is absolutely my greatest love)))

I don’t cover such eclairs with any glaze - I like the pure combination of the taste of baked dough and cream. I just need to sprinkle them with sweet powder. But if you wish, you can cover the cakes with chocolate icing or fondant.

Ingredients for 20 eclairs 11 cm long:

Dough

Making recipe:

Preparing the choux pastry.

Pour water, milk into the container, add salt, sugar and butter cut into pieces. Place on heat and cook until the butter melts. Remove and stir in flour. Return to heat and cook, stirring constantly, until the dough forms a ball and a crust begins to form on the bottom, about 2 minutes.

Remove from heat again and let stand for 5 minutes. Add the eggs one at a time, stirring after each one until completely homogeneous with a spatula. Keep an eye on the mixture all the time - the dough should not become very watery. Depending on the caliber of eggs, more or less of them may be required. Because to be on the safe side, it is better to beat the outermost egg with a fork and add it in parts. The dough must be smooth and shiny.

Transfer the dough into a pastry bag and place on a baking sheet lined with parchment or silicone. I have a French star nozzle with a diameter of 12 mm at the outlet. My favorite way to bake eclairs is on a perforated mat.

Place in the oven preheated to 220 degrees and bake for 10 minutes. Then reduce the heat to 180 degrees and bake until done, about 25-30 minutes more.

Remove the finished eclairs from the baking sheet and make 2 holes in the bottoms of each one to let out steam. We will start stuffing through these holes later. Cool completely.

Prepare the custard.

Beat the yolks with sugar and starch.

Mix the milk with the cream, bring to a boil and, while constantly stirring, add it to the egg mixture with a whisk.

Pour the mixture back into the pan, put it back on the stove and brew over medium heat, constantly stirring with a whisk, until it thickens. Remove from heat.

Transfer to a bowl, cover with foam in contact (so that the film lies directly on the surface of the cream). Cool to room temperature, add room temperature butter and beat until smooth. Transfer to a pastry bag without a tip.

Cut off the edge of the bag and fill the eclairs.

Leave in the refrigerator for a couple of hours, then sprinkle with sweet powder and serve.