Eclairs with custard
Make your own famous French cake! For all lovers of sweets, I suggest making eclairs with custard. Wonderful taste, the cooking process is very simple, all ingredients are easily accessible - you won’t regret it!
Calories
139Kcal
Protein
4gram
Fat
8gram
Carbs
13gram
*Nutritional value of 1 serving
Ingredients
Servings: 16
150g
1cup
100g
1teaspoon
1tablespoon
250ml
to taste
25g
Step-by-step preparation
Cooking time: 1 hr
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
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STEP 11
Comments on the recipe
15.08.2023
WhiteSin, yum yum!!!!!!!!!!!! !!!!!! furor!!!!!! extraordinary culinary recipe!!!
15.08.2023
I’m preparing it, I’ll report step by step soon
15.08.2023
Wow, very tasty eclair cakes! They prepare quickly, are eaten instantly, my husband really liked them!! I recommend! Respect to the author, we will do more)
15.08.2023
I noticed differences in this recipe from other choux pastry recipes. Usually the flour is added while the saucepan is still on the stove, stirred and then removed from the heat. and here it is proposed to pour flour into the already cooled mixture. and how to do it right? I need to try this again. Otherwise, my dough often doesn’t rise as I would like it to; there are no holes inside for the cream.
15.08.2023
Fiesta, put the oil in a container, add salt, pour water, put on fire. Melt the butter, boil lightly and add flour, stirring constantly until the dough becomes thick (the dough should stick to the sides of the container). Remove from heat and crack 3 eggs and 2 whites into the warm dough, one at a time, until smooth each time. And get these eclairs
15.08.2023
And then cook the custard: put the egg yolks in a saucepan, pour in a little milk. Stirring constantly, add vanillin, flour and the rest of the milk. Place on low heat and, stirring patiently, cook until thick. Remove from heat, add butter and stir until completely smooth. Cool the cream and fill the resulting voids in the eclair. Sprinkle the finished eclairs with powdered sugar or pour chocolate icing.
15.08.2023
Oh, how delicious it is here! Anait stated everything absolutely correctly, I always cook this way too, it is with this method that the buns are hollow inside and the dough is very tender, and I like the cream from whipped cream with powdered sugar. Eclairs are always in demand; everyone, young and old, loves them!
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