Custard cakes: making eclairs. Video
Choux pastry is obtained by brewing flour with water, oil and salt and then adding a large number of eggs to the mass. During the baking process, the products rise, and air cavities are formed inside. Custard cakes can be shaped like a slightly flattened ball, ring, or ellipse. After baking and cooling, they are filled with cream, whipped cream or jam. Finished cakes can be glazed with fondant, chocolate, or simply sprinkled with powdered sugar.
Custard cakes: how to make eclairs
For the dough to work, you must follow the recipe exactly. Use high quality ingredients for mixing – the freshest eggs and finely ground wheat flour. Sift flour before mixing with other products.
You will need: – 1 glass of premium wheat flour; – 80 g of butter; – 6 eggs; – 0,25 teaspoon of salt; – 0,75 cups of milk.
Butter can be substituted for good baking margarine
Pour milk into a saucepan, add butter and salt, stir and bring to a boil. Pour the sifted wheat flour into the boiling mixture in portions, while continuing to stir the contents of the saucepan. Allow the lumps to dissolve completely, heat the mixture for 1-2 minutes, and then remove the saucepan from heat.
Cool the mass to 80 degrees and, while stirring, add eggs to the mass one by one. Do not whisk the mixture, just stir it until smooth. The dough should be sticky and moderately thick.
Their choux pastry can be formed into various products. The most famous option is the elliptical custard cakes. You can make cakes in the form of grooved or smooth rings or balls filled with cream. Small products in the form of strips, balls or flowers are baked from choux pastry, they are fried in oil or baked on a baking sheet. You can fill the cakes with jam or any cream – custard, butter, butter, protein, sour cream.
Try buttery chocolate cream eclairs. Such products are glazed with fondant or poured with melted chocolate.
You will need: – ready-made choux pastry according to the above recipe; – 1 tablespoon of cocoa powder; – 150 g butter; – 6 tablespoons of condensed milk; – 100 g of dark chocolate without additives; – 2 tablespoons of cream.
If you prefer a more piquant taste, decorate the eclairs not with chocolate icing, but with lemon lipstick.
Grease a baking sheet with oil. Put the dough in a pastry bag and place the billets in the form of tubes on a baking sheet. Place them in an oven preheated to 180 degrees and bake for 30-40 minutes. Correctly kneaded dough rises to form cavities inside the cakes. Remove the finished products from the baking sheet and refrigerate on the board.
Make butter cream. Mash softened butter until white and add condensed milk to it in portions. At the end of cooking, add cocoa powder to the cream and beat until fluffy. Pour the cream into a pastry syringe. Pierce the cakes and use a syringe to fill them with chocolate cream. If you do not have a syringe, carefully cut the eclairs with a sharp knife on the side and spoon out the cream.
Break the chocolate into pieces and melt in a saucepan with the cream. Dip each eclair in warm chocolate or top with brownies. Allow the chocolate to harden, place the eclairs on a platter and serve.