Melting custard for eclairs, in the company of filler from cream or condensed milk , is familiar to us from childhood. Traditional French dessert immediately flew around the globe and fell in love with consumers in all its corners. Today we will try to revive the classic recipes and introduce you to modern variations on cooking eclairs at home.
Home-made eclairs with custard
Ingredients:
For the test:
- butter - 75 g;
- water - 185 ml;
- flour - 110 g;
- eggs - 3 pcs.
For custard:
- egg yolks - 3 pieces;
- flour - 35 g;
- milk - 255 ml;
- cream for whipping - 165 ml;
- a vanilla pod.
For glaze:
- bitter chocolate - 135 g;
- Butter - 45 g.
Preparation
Before you cook eclairs at home, do a test, for which water and oil is brought to a boil, and then combined with sifted flour. The resulting dough is heated with continuous stirring, no more than a minute, and then set aside, slightly cooled and whipped with eggs. The latter are added to brewed flour batchwise, at high speed of the mixer. Transfer the dough into a bag with a jagged or round confectionery nozzle and place it in portions on the parchment. The basics of our eclairs should be in the oven for the first 12 minutes at 225 degrees, and then another 20 at 180 degrees.
Cool the shells for eclairs, and grab the cream yourself. For the latter, egg yolks are combined with flour and granulated sugar, and in the prepared mixture, poured in warmed with vanilla cream, continuously whipping the cream with a mixer to avoid folding the yolks. Pass the cream through a sieve to get rid of the smallest lumps.
Fill the confectionery syringe with the cooled cream and pour the filler into the cavity of the eclairs. Ready-made delicacy, cover with glaze based on bitter chocolate melted with butter.
Eclairs at home with condensed milk
Ingredients:
For the test:
- butter - 115 g;
- water 240 ml;
- flour - 115 g;
- granulated sugar - 15 g;
- eggs - 4 pcs.
For filling:
- cream for whipping - 960 ml;
- brewed condensed milk - 260 g.
Preparation
Bring the oil and water to the boil with sugar, pour the flour to the liquids and whisk everything until a uniform oily dough is formed. Hold half cooked dough on fire waiting for that time, when it starts to leave a flour coating on the surface of the dishes, after which cool and beat the eggs to it, intensively working out everything with a mixer. Dough for eclairs in the home is ready, it remains only to cool it, put it in a confectioner's bag and distribute it in portions on parchment, after which you can start baking first at 200 degrees 15 minutes, then another 20-25 minutes at 180.
As a filling, you can just use condensed milk, but the air cream will be more delicate. For a cream of a cream beat up to steady peaks, in portions adding condensed milk directly during whipping. It is most convenient to fill the shell with cream using a special syringe.
Recipe for salted eclairs at home
Ingredients:
For the test:
- water 95 ml;
- milk - 25 ml;
- butter - 55 g;
- flour - 75 g;
- eggs - 2 pcs.
For filling:
- avocados - 2 pieces;
- cream - 25 ml;
- crushed paprika, salt - a pinch;
- Shrimp - 750 g.
Preparation
Water with butter and milk bring to a boil and mix with flour. Add egg to the dough, whisk continuously with a mixer. The finished dough is poured into parchment in portions and baked for 25 minutes at 185 degrees.
Prepare the cream by beating the avocado pulp with cream and spices. Put the cream over the top half of the eclair, top the tails of boiled shrimps and cover with the second half of the eclair.