The right recipe for eclairs: cooking on the weekend

There are myths about what to cook delicious eclairs as difficult as baking a classic Napoleon. However, in reality, everything is much simpler. Today we will talk about the intricacies of making tender eclairs.

Ingredients:

for choux pastry:

• 150 g flour
• 1 glass of milk
• 3 tbsp. spoons of water
• 100 g butter
• 3 eggs,
• 0.5 tsp tablespoons of sugar
• a pinch of salt,

for custard:

• 500 ml of milk
• 1 cup of sugar,
• 3 egg yolks,
• 200 g butter
• 4 tbsp. tablespoons of flour
• 10 g vanilla sugar

for decoration:

• 200 g of chocolate.

Cooking method:

1. Make a custard cream. To do this, grind the yolks, pour warm (but not hot) boiled milk into them and stir.
2. Combine flour, sugar, vanilla sugar and, while stirring, gradually add milk with yolks to the dry mixture.
3. Put the cream on fire and, stirring constantly with a wooden spatula or a whisk, simmer until thickened, not allowing the custard to boil. Once the cream thickens, remove it from heat.
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4. Add ¼ part butter to the custard and beat with a mixer. Cover the cream and leave to cool completely.
5. Beat the remaining butter with a mixer (the butter should not be cold) until fluffy. While whisking, gradually add the chilled cream to the butter and continue whisking the custard until smooth.
6. Make a dough for eclairs. In a saucepan, combine milk, water, butter, salt, sugar and, stirring occasionally, bring the liquid to a boil.
7. Stir vigorously with a wooden spoon, add all the sifted flour at once and continue stirring quickly until a dense mass begins to form at the bottom of the pan.
8. Reduce heat and, while stirring, cook the dough for 1-2 minutes, until it is brewed and begins to easily lag behind the sides and bottom of the pot. Remove the pan from heat and let the choux pastry cool slightly.
9. In a warm (but not hot) dough, add eggs one by one and knead the dough well after each. The finished dough should be homogeneous and slide well off the spoon with a wide ribbon.
10. Line a baking sheet with baking paper. Using a pastry bag or plastic bag, plant future eclairs in the form of strips about 6-7 cm long and 2 cm wide.
11. Custard cakes almost double in volume during baking, so they need to be placed on a baking sheet at a distance of 5-6 cm from each other.
12. Send the baking sheet into an oven preheated to 200 ° C and bake the eclairs for 20 minutes so that they are browned. Then reduce the temperature to 160 ° C and dry the workpieces for 10-15 minutes.
13. Place the eclairs on a wire rack and let cool. Carefully cut the blanks on the side and, if there is a damp crumb inside, remove it.
14. Use a piping bag or syringe to fill the custard. Top the eclairs with melted chocolate.
15. Cool the eclairs well before serving.

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