Eclairs with custard are the most famous cakes. Most people think that this deliciously delicious dessert is very difficult to prepare. In fact, it's easy to cook.
The history of these pastries is rooted in the early 19th century. Translated from French, the word "eclair" means "lightning." It is believed that this name was given to them because of the characteristic gloss of chocolate glaze on their surface. The facts of the birth of eclairs are very few, but many historians attribute their appearance to the hands of the chef of the royal family Marie Antoine Karem. Calories of eclairs with custard are high - for 100 grams of product, 439 kilocalories are obtained. Most of all in eclairs with custard contains carbohydrates - almost 36.5 grams.
Let's try to prepare this delicious dessert according to the classic recipe for eclairs with custard.
So, for the test, we need the following products: 100 grams of butter, 200 grams of flour, 250 ml of water and 4 eggs. Put the butter in the pan (if it is not salty, then add a pinch of salt) and pour in the water. On medium heat, bring to a boil so that the oil is completely dissolved. In the melted oil, pour in the flour, mix thoroughly and hold on the stove until the flour is brewed. A homogeneous clot should form. Pour into a large bowl of very cold water and put in it a container of smaller volume with the dough. Stir several times until the dough cools. Stir in the bowl of eggs and gradually add to the dough. The correct consistency of the prepared dough can be defined as follows: if you shake the spatula, the dough will separate from the whole blade and fall into a bowl. Put the dough on a prepared baking tray with a pastry bag or two spoons. Bake it for the first 20 minutes at a temperature of 200 degrees, and then 10 minutes at a temperature of 150. The most important thing is not to open the oven during baking.
For the custard, pour 40 grams of sugar in a saucepan, pour 400 ml of milk and put a little vanilla. Keep on fire until the sugar dissolves completely. Separately mix 4 yolks, 40 grams of flour and 40 grams of powdered sugar. Pour into the yolks mixture from the plate, mix well and put on the fire until thick (in no case bring to a boil). As soon as the mass thickens, remove from heat and refrigerate. Now proceed to fill out the eclairs.
You can use one of three methods:
The first way is to puncture the billets with a pointed stick in one or two places and fill them with a cream bag using a confectionery bag. Cover the surface with warm chocolate.
The second way is to fill the eclair with a cream on top and sprinkle with a crumb prepared from broken or failed eclairs. A crumb can be mixed with a teaspoon of cocoa powder. And sprinkle with powdered sugar.
The third way is to top the workpiece by dipping it in a warm fudge or melted chocolate. After they have cooled, cut them in half and set aside the tinned top. Spoon fill the second half, put the glazed part of the workpiece on top and press it slightly.