Real eclairs are made only from custard dough in water or milk. The ideal filling is custard vanilla or chocolate cream.
The taste of this duet is difficult to describe in words, you need to try it.
Custard Eclairs - General Cooking Principles
Brewing flour is conveniently carried out in a pan with low sides. For mixing, it is best to use a wooden spatula. The liquid is immediately combined with oil and brought to a boil. If the pieces did not have time to completely dissolve, then you need to reduce the fire and hold the water a little more on the stove. Only then is flour added.
Eggs in the dough should be added only after preliminary cooling to 60-70 degrees. Otherwise, they instantly curl up in pieces, nothing happens. Also, do not need to completely cool the dough. In this case, stirring the mass and depositing the eclairs on a baking sheet will be difficult.
What is the custard made of:
• milk;
• flour, starch;
• sugar;
• vanilla, cocoa;
• eggs.
These ingredients are mixed, brewed in a saucepan on the stove. For added flavor, butter is added. It can be laid immediately, but it is better to soften, beat, then combine with the cooled milk mixture.
Eclairs are baked in the oven on a baking sheet at different temperatures. Cakes are set at 220-230 degrees in order to provoke a sharp rise and the formation of a cavity. After 5-10 minutes, the temperature decreases to 160-180 degrees, eclairs are baked inside.
Custard vanilla eclairs: step by step recipe
In a step-by-step recipe for eclairs with custard, butter is used for the dough. But you can safely replace it with margarine with a fat content of at least 70%, with it everything also works out perfectly.
Ingredients
• 0.5 packs of oil (100 grams);
• 150 grams of white flour;
• 4 medium-sized or 5 small eggs;
• 250 grams of water.
Custard vanilla cream:
• 500 ml of cow's milk;
• 1 tsp vanilla sugar;
• pack of oil (180-200 grams);
• 25 grams of flour;
• 180 grams of sugar;
• a pair of eggs.
Cooking
1. Put prescription oil in a saucepan, measure out the right amount of water and put on the stove.
2. Immediately add a pinch of salt. It will give not only taste, but also give a light shine to baked eclairs.
3. We wait for boiling water. If the oil is not all dissolved, then boil an additional minute, the pieces should melt.
4. Take a wooden spatula and add pre-sifted flour. Mix it all up quickly. The mass should be brewed.
5. Remove from heat. Let the eclairs test cool down a little, to about 70 degrees, it should stay a little hotter. To prevent a lump from catching when cooling, sometimes stir.
6. It is better to pre-break the eggs into a bowl, stir. This will allow you to add them in small parts.
7. We begin to pour the raw egg into the brewed mass of flour and butter. First, a few drops, then spoons, at the end, when the dough becomes thinner, you can pour in a thin stream. If you immediately fill all the eggs, stir the mass to a smooth state will not work.
8. Turn on the oven, it should warm up to 220 degrees.
9. Immediately after kneading, transfer the warm dough into a tight bag or in a special bag. At the packet we cut off the tip.
10. Squeeze on a baking sheet, necessarily laid or oiled, small sticks up to 10 centimeters. Between them, the distance is not less than three, and preferably four centimeters.
11. Put the blanks for eclairs in the oven. After five minutes, remove the temperature to 170 degrees and bake for another 20-25 minutes, focus on color. It should become pleasantly golden.
12. The baked eclairs are cooled, but not overdried.
13. Cooking vanilla cream on the eggs. To do this, first combine sugar with flour in a bowl, mix, add a couple of eggs and grind. Dilute this mass with milk. We put in a pan on the stove.
14. Brew the cream to the state of semi-liquid sour cream, stir constantly. Remove the saucepan from the heat, cool the mass, as it decreases in temperature, it will become even thicker.
15. We soften the oil. Add to the cooled tea leaves from flour and milk. You can immediately pour vanilla sugar. Beat a couple of minutes with a mixer.
16. Transfer the cream into a pastry syringe or into a bag with a thin nozzle. We make a puncture in the side of the eclair, fill the cake with custard.
17. We start all the eclairs with cream, optionally sprinkle the cakes with powdered sugar.
Chocolate eclairs with custard: a step-by-step recipe for milk dough and cocoa cream
In a step-by-step recipe for chocolate eclairs with custard, the dough is prepared using a mixture of milk and water. In no case should you use only milk or replace it with more fat cream.
Ingredients
• 130 ml of milk;
• 100 ml of melted butter;
• 120 ml of water;
• four eggs;
• 190 grams of flour.
Chocolate custard cream:
• 500 ml of cow's milk;
• 2 tablespoons of flour;
• 2-3 tbsp. l cocoa;
• 2 eggs;
• 1 tbsp. l starch;
• 210 grams of oil.
For glaze, you need 130 g of chocolate and 50 grams of high-quality and fatty butter.
Cooking
1. Pour water into a bowl and immediately add milk for dough to it. The recipe indicates the oil in melted form, also pour it into the total mass.
2. Add a pinch of salt. We set the saucepan on the stove to boil.
3. Once the bubbles go, you can pour the flour. Stir very quickly so that dense lumps do not appear.
4. Turn off the stove, stir the mass with a spatula for another minute and leave it for ten minutes, let it cool.
5. While you can cook the eggs: immediately break everything into a clean bowl, shake it with a fork.
6. Check the temperature of the custard dough. It should be hotter, but not scorching. Add a little egg to it, each time you need to stir the custard dough until smooth.
7. After infusion of the last eggs, mix the mass for another minute and send it in a bag or in a special bag. Make a hole.
8. Squeeze the eclairs onto the baking sheet. In general, the length can be arbitrary. But according to the rules, raw workpieces in width are approximately equal to a person’s finger.
9. We put in the oven at 230 degrees. At this temperature, the eclairs begin to rise, a cavity forms inside. And after ten minutes we lower the temperature to 160-170 degrees so that the cakes inside bake.
10. For chocolate cream, flour and starch will be used, but only flour can be taken. We mix it with sugar and cocoa, so that in the process of combining with the liquid, lumps do not turn out.
11. Add eggs to them, rub them with a spoon or a whisk, add cool milk. Continue stirring and set to brew on the stove. We interfere to raise the thickening mass from the bottom and the cream does not burn.
12. Once the cream is brewed, remove it to cool.
13. Oil should lie in warmth, soften. Beat it to light splendor, add the brewed, but cooled chocolate cream.
14. We fill the cooled blanks from dough for eclairs with chocolate custard and immediately spread them in one layer on paper so as not to stain anything with glaze.
15. Combine broken into pieces chocolate and butter. Glaze can be melted with a water bath or in the microwave. In the second case, do not overheat, take out and stir every 15-20 seconds.
16. Lubricate the cakes with chocolate, wait for solidification and remove from paper. We shift to a dish, serve for tea.
Custard eclairs: step by step recipe with condensed milk
In this step-by-step recipe for eclairs with custard, the filling is made from condensed milk. The filling is very sweet, rich and tasty.
Ingredients
• 210 ml of water;
• 100 grams of oil;
• 200 grams of flour;
• five eggs.
Condensed custard cream:
• 250 g of condensed milk;
• 200 ml of cow's milk;
• 200 grams of oil;
• 1.5 tbsp. l flour;
• 1 packet of vanilla;
• large egg.
Cooking
1. Measure the water, pour into a saucepan. Add butter to the slices and add a little salt.
2. Put the water and oil on the fire, bring to a boil.
3. Pour flour, stir quickly. As soon as the mass begins to lag behind the walls, turn off the stove. Put the dough to cool.
4. Break the eggs. Stir with a fork, add to the slightly hot dough in small portions. Knead until smooth.
5. We take a dense bag, immediately shift the whole mass, cut off the corner and through the hole on the baking sheet we plant the eclairs.
6. We send a baking sheet with preparations into the oven. We set it at 230 degrees and after 5 minutes we remove the temperature to 170, but you do not need to open the oven. Bake a total of about half an hour.
7. Beat the egg for the cream, add the flour to it, then vanilla and milk, mix everything thoroughly and combine with condensed milk.
8. Put the pan on the stove, stir and brew the mass. Cool to room temperature.
9. The oil is also softened at room temperature, combined with cream. If you need to get an air cream, you can beat the butter first, then introduce milk brewing in parts.
10. Put the cream in a syringe or other device for filling cakes.
11. We make a puncture in the cooled eclair, squeeze the cream. The degree of filling depends on personal taste. We fill all the cakes.
Custard Eclairs - Tips & Tricks
• If a little chocolate glaze is obtained, then it needs to be melted harder, the layer will be thinner. The colder and thicker the chocolate mass, the greater the consumption.
• Eclairs are not always obtained with one large cavity inside. There are several cameras. In this case, fill the cakes on both sides.
• If there is no time to start eclairs right away, then they need to be covered with something. The custard cake after drying when filling with cream may crack.
• Eclairs can be laid out on a baking sheet with just a spoon. Making round cakes like profiteroles.
