Bakery products

Light custard eclairs


Ingredients for Cooking Light Eclairs with Custard

  1. Butter 100-120 grams
  2. Chicken egg 8 pcs.
  3. Wheat flour 250-300 grams
  4. Sugar (sand) 100 grams
  5. Icing sugar 50 grams
  6. Milk (fresh) 400-450 ml.
  7. Vanilla (pod) 1 pc.
  8. Chocolate (black) 1 bar
  • Main ingredients
  • Serving 4 servings

Inventory:

Oven, Baking sheet, Confectionery paper, Dishes for making eclairs, Dishes for cream, Dishes for chocolate, Wooden spatula, Confectionery syringe

Cooking light eclairs with custard:

Step 1: prepare the eclairs.

Turn on the oven, set the temperature to 200 degrees. Pour about 250 ml of water into a separate pan and bring to a boil. As soon as it boils, put butter in it, salt and add 100 grams of sugar. We are waiting for the butter to melt. Then pour flour, remove from heat. With a wooden spatula, knead the dough until it becomes elastic and begins to lag well behind the walls of the dishes. Then, in the dough, we drive 4 eggs one at a time, each time thoroughly mixing it. On a baking sheet we lay baking paper. Then, with a teaspoon dipped in water, we collect the dough and put it on a baking sheet. We collect so much test so that in the end we get an eclair with a diameter of 4-5 cm. Bake eclairs in the oven minutes 30-35, at a temperature 200 degrees.

Step 2: prepare the custard.

Take the 4 remaining eggs and gently separate the yolk from the protein. We need yolks. Put them in a separate bowl, add the icing sugar and mix thoroughly. Then add about 30-40 grams of flour and mix everything again. Pour milk into the pan, add 20 grams of sugar and vanilla pod cut along. Once boil - remove from heat. Put the dishes with the yolks on a small fire and gently stirring constantly, pour in the boiled milk. It is important not to stop interfering, otherwise lumps will form or the cream itself will burn. Heat the cream until it thickens. Then remove from heat, cover and let cool.

Step 3: start the eclairs with cream.

Put the cooled cream in a confectionery syringe. Then, we take an eclair, with a knife we ​​cut it on the side by about 1/3 of the diameter and start it with a syringe cream. So do with all eclairs. Ready eclairs put in a dessert bowl.

Step 4: serve to the table.

These eclairs with chocolate are very tasty, so in a separate bowl, melt a bar of dark chocolate and pour them ready-made eclairs. That's it, our custard eclairs are ready, we serve it. Enjoy your meal!

Recipe Tips:

- - spread the dough on a baking sheet using the same confectionery syringe. In this case, you need to keep it strictly upright.

- - It is advisable to take the highest grade flour.

- - Instead of chocolate, many confectioners often use icing.