Eclairs with vanilla cream

Servings: 12 Cooking time: Minutes, 1.5 hours

Eclairs with custard recipe whichpresented on this page, it is not difficult to make at home. If you have to, for example, noted children's birthday party, then in addition to the cake, it is possible to prepare eclairs as additional sweets. Yes, and just in everyday life drink tea with such custard cakes - a pleasure.

I filled these eclairs vanilla cream, but you canuse other filling: whipped cream (pastries with them should be served as soon as they are made, otherwise, you need to add the cream stabilizer), butter, whipped with condensed milk and so on. Safely start cooking - you will succeed.

Ingredients for "Eclairs with vanilla cream":

For the dough:

  • 120 g butter;
  • 1 cup of water;
  • 1 cup white flour in / s;
  • 4-5 eggs;
  • 1 teaspoon of sugar;
  • 1/3 teaspoon of salt.

For the custard:

  • 2.5 cups of milk;
  • 1/2 cup sugar (or more to taste);
  • 4 egg yolks;
  • 1/2 cup of flour / s;
  • vanilla sugar - 3 bags of 10g.

Recipe "Eclairs with vanilla cream":

eclairs recipe with a photo Begin by preparing the ingredients for the preparation of choux pastry. All products ahead of time, remove from the refrigerator so that they acquired at room temperature.

eclairs recipe with a photo Pour a glass of water in a pan with a thick bottom(Suitable kettle, pot or pan nerzhaveechnaya double bottom), add butter, 1 teaspoon sugar, 1/3 teaspoon salt, bring to a boil over medium heat and stir.
Stir the contents of the saucepan until the butter has melted completely, and add all the flour at once.
Reduce heat to a minimum and stirdough vigorous movements by means of a long wooden spoon or blades. After a couple of minutes, turn off the heat under the pan and continue to stir until the dough turns into a smooth lump homogenous.
The dough should not stick to the walls of the pot when you achieve this effect, cover the pan with a lid and set aside for 10-15 minutes, the dough is cold.

eclairs recipe with a photo Mix the eggs in a dipper, smashing them one by one into the cup first, and then pouring into the ladle. The number of eggs can vary from 4 to 5 - depending on the size of eggs.
Eggs in a little dipper mix with a fork until smooth, and adding small portions of the egg mixture to the dough in the pan, continue to knead the dough.

eclairs recipe with a photo
First, the dough will be poorly connected with eggs,but gradually you smooth dough forms a uniform texture. The consistency it should resemble a very thick cream. Add the last portion of the egg mixture gently to the dough turned out not too runny. If knead too liquid - eclairs turn out flat, if the dough is too thick - eclairs not rise, so be careful.

eclairs recipe with a photo Prepare a baking sheet, lay a hisparchment paper. Download using your spoon the dough into a syringe and squeeze the cream on parchment paper small portions of dough (round or elongated, depending on the intended form eclairs). Keep in mind that during baking the dough to rise at least twice, so leave plenty of space between the eclairs and the parties to the baking dish.

eclairs recipe with a photo For this recipe I cook eclairs round shape1.5-2 cm in diameter, as well as several long eclair - from the syringe is extruded dough strip of about 10 cm length to make a long eclairs, use the same syringe tip, as in the first case..

eclairs recipe with a photo Preheat oven to 200 gr.S. Make sure that the desired temperature has been reached, and to submit to baking in the oven eclairs. Bake for 20 minutes, then reduce heat to 180 oC and bake for another 10 minutes. In the process of baking, do not open the oven door until the time until the eclairs not acquire a golden color and will cease to rise.
Bake the eclairs check the readiness of a toothpick (by puncturing it should go dry) and remove from the oven. Let them cool completely before filling with custard.

eclairs recipe with a photo Meanwhile, prepare the custard: detailed recipe for vanilla cream is described here - in a separate article, so I'll just briefly outline the sequence of actions.
2 cups of milk a boil in a smallsaucepan. Sugar and flour, mix in a bowl, add vanilla sugar and egg yolks, a little stir and pour in the mixture the remaining half a cup of milk. Mix thoroughly.
When the milk comes to a boil in a saucepan, finestream pour the mixture into it and stir with a spoon until the milk boils again. At the first sign of boiling, immediately remove from the heat - the custard is ready!

eclairs recipe with a photo For filling éclairs can useDecorator cookie or pastry bag with a thin needle. If you do not have these tools, you can cut the top part of the shell and put inside the eclair custard using a coffee spoon. Eclairs and custard should be cooled to room temperature before you can fill eclairs cream.

eclairs recipe with a photo If the amount of the cream is not enough to fill all the eclairs, fill the remaining whipped cream and garnish with strawberries.
Ready eclairs, if desired, can be decorated with sugar or chocolate frosting. They may be stored in the refrigerator for 2-3 days.
Bon Appetit!

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