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Custard eclairs

Custard eclairs



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Custard Ingredients for Eclairs

For the test:

  1. Water 1 cup (200 grams of water for a 200 ml cup)
  2. Premium wheat flour 1 cup (130 grams of flour in a 200 ml glass)
  3. Butter 100 gr.
  4. 3-4 eggs (it all depends on the size of the eggs)
  5. Salt 0.5 teaspoon (pinch)

For cream:

  1. Milk (any fat content) 1 tbsp. (200 gr.) +3/4 Art. (175 gr.)
  2. Chicken eggs 2 pcs.
  3. Premium wheat flour 2 tbsp. spoons
  4. Sugar 1 cup
  5. Butter 2 tsp
  6. Vanillin 1 tsp
  • Main ingredients: Milk, Flour
  • Serving 6 servings
  • World CuisineFrench Cuisine

Inventory:

Saucepan, Glass, Tea spoon, Dining spoon, Confectionery syringe, Baking paper (parchment), Baking tray, Serving dish

Cooking eclairs with custard:

Step 1: Cooking the dough.

We put the previously prepared pan with water on the fire. Add butter and a little salt - a pinch will be enough. Bring to a boil and carefully add the flour, constantly stirring, preventing the formation of lumps. Over moderate heat, stirring vigorously, hold 1-3 minutes, it is necessary not to let the resulting test burn. Next, remove from heat and let cool, but not much, to a maximum of 70 degrees. In the first minutes, the appearance of the test can alert you, do not stop mixing and you will achieve the desired consistency. We add beaten eggs to the pastry, taking turns, thoroughly mixing, until each egg is combined with the test mass. Perhaps, initially, the eggs will nevertheless separate from the dough, but vigorous mixing will soon give the necessary, uniform test mass. In order to speed up the mixing process, you can use the mixer.

Step 2: Bake Eclairs.

Squeeze out the cooled dough with a confectionery syringe in small oblong portions on a parchment covered with parchment and greased in advance with oil. Preheat the oven to 170 ° C, but not more than 220 ° C. It all depends on how much time you have and what eclairs you have in mind to bake: if time does not rush, and you love eclairs with a browned crust, then bake at a temperature of 170 degrees 35-40 minutes. Do you like more toasted, tan eclairs and want to save some time, then bake at a temperature of 220 ° C for you. Time for baking in this case will take 20-30 minutes. At any temperature, it is better not to open the oven for the first 15 minutes, to allow baking eclairs to “rise” and form inside a cake of a sufficiently large cavity for filling. We take out the finished blanks for the future dessert from the oven and allow to cool.

Step 3: Cooking custard.

In a saucepan, mix the eggs with flour until the lumps disappear. In another container, boil milk with sugar. Then pour the boiled product into the whipped mass of flour and eggs, constantly stirring, in order to prevent the formation of lumps. We put the resulting mixture on a slow fire, continuing to interfere. Preventing boiling, bring the mixture to a thickening. We add butter and vanillin to it. We mix everything until the products are completely soluble and in a quick process we cool the cream. To do this, immerse dishes with cream in ice or cold water. We cool and bring the temperature of the cream to the optimum temperature for the filling of our cakes (a little cooler than room temperature).

Step 4: We start the eclairs with custard.

Custard with a pastry syringe is filled into the cavity of the eclairs. If you do not have a special syringe, then with a knife you can make an incision in the buns, and put a small amount of cream into it with a spoon. Our classic dessert for children and adults is ready.

Step 5: Serve the eclairs with custard.

Delicious eclairs can be served with a variety of drinks: tea, coffee, juice or wine. This dish is perfect as a dessert or for breakfast. They can also be packaged and taken with you to work or to give your child to school. In this case, they will play the role of a wonderful and satisfying snack, which is also home-made, which means it is harmless to health. Bon Appetit everyone!

Recipe Tips:

- - The readiness of the dough can be determined by how the dough lags behind the walls of the pan: if it’s good, then the dough is mixed, if it still isn’t, it is necessary to continue mixing.

- - If you make blanks for eclairs round, and there is no pastry bag at hand, they can be made simply with your hands dipped in water in the form of balls.