Eclairs with condensed milk

Eclairs with condensed milk - an amazing dessert, which everyone adores without exception. This excellent treat to tea will certainly please your household and guests. Let's find out together how to make delicious and melting eclairs in the mouth with condensed milk.

Recipe for eclairs with condensed milk

Ingredients:

For the test:

• wheat flour - 1 item;
• butter - 100 g;
• water - 1 item;
• chicken egg - 4 pcs .;
• salt - pinch.

For filling:

• evaporated milk - 200 ml.

Preparation

Let's figure out how to cook eclairs with condensed milk. In a saucepan pour water, put it on the fire and add oil and salt. We bring everything to a boil, pour in flour, continuously while interfering with the mass until the dough is brewed and a lump is formed. After this, the prepared mass is slightly cooled, break the egg and stir until smooth. Then add the second egg, mix it and continue on the same principle. Now spread the dough on a greased baking sheet with a spoon dipped in water, giving it the shape of a bar. We bake eclairs in the oven, heated to a temperature of 210-220 degrees. We do not open the oven for half an hour, so that our baking does not opal.

We check the readiness of the dainties with a toothpick - they should be empty inside and ruddy outside. Cooled eclairs fill the cream, in our case with condensed milk, through the hole on the side with a teaspoon or with a confectionery syringe. We remove the finished delicacy for several hours in the refrigerator to freeze. Before serving, put cakes on a large dish, sprinkle with powdered sugar and call everyone for tea.

Eclairs with boiled condensed milk

Ingredients:

For the test:

• boiled water - 125 ml;
• milk - 125 ml;
• butter - 100 g;
• sugar - 0,5 tsp.
• wheat flour - 150 g;
• salt - a pinch;
• egg - 5 pcs.

For cream:

• boiled condensed milk - 200 ml;
• evaporated milk - 3 tbsp. spoons;
• cognac - 1 tbsp. a spoon;
• Butter - 200 g.

For glaze:

• butter - 50 g;
• milk - 2 teaspoons;
• sugar - 3 tsp.
• cocoa - 3 tsp.

Preparation

So, pour water into the pot, milk, put the oil and bring it to the boil. Boil on low heat for 5-10 minutes, turn off the gas and quickly poured into a saucepan, sifted flour beforehand. We carefully stir the dough, so that it turned out to be one lump and lagged behind the stenocasses of the pan.

After that, we shift it into the bowl of the food processor and wait for the dough to slightly subside and not be hot. Then turn on the device and gradually at a slow speed start to enter one egg. Dough as a result should turn out glossy, good consistency.

Gently we shift it into a confectioner's bag, we cover the baking sheet with baking paper and squeeze the dough with stripes at a short distance from each other. Send the eclairs to bake in a preheated oven to 200 degrees and bake for 10 minutes without opening the cabinet door. Then reduce the temperature to 175 degrees and prepare another 10 minutes.

And we are this time, while we prepare the filling for eclairs with condensed milk. At a slow speed, combine the oil in the combine and the boiled condensed milk. Then add cognac and pour out the usual condensed milk. Finished cakes cut from the side and carefully filled with cream. In the jug, pour the milk, pour out the sugar, cocoa, put the container on the stove and bring the mixture to a boil in a water bath or on a weak fire. Remove dishes from the fire, add butter and stir well until smooth. Prepared glaze water our eclairs from above and remove the delicacy for a couple of hours in the refrigerator, so that they are frozen.