To make eclairs at home, you need the simplest and cheapest ingredients. But choux pastry often fails, settling during baking, and the cakes are flat. To avoid this, you need to achieve the correct consistency of the test. It must be dense and strong so that the steam formed during baking forms inside the cavity, which is necessary for filling with cream.
Pick your recipe
You will need
- For the test:
- flour - 200 g;
- cream butter - 100 g;
- eggs - 5 pcs. large or 6 small
- -water - 180 g;
- Salt - 1 pinch.
- For cream:
- Egg yolks - 4 pcs.;
- milk - 400 ml;
- Sugar - 80 g;
- flour - 40 g.;
- vanilla sugar - 1 sachet.
Instruction manual
1
Place the butter in a non-stick dish, add water and salt. We put on medium heat and bring to a boil. Add the sifted flour. Mix thoroughly without removing from the stove. After the ingredients are completely mixed, the mixture has become thick and uniform, remove it from the stove and let cool to about 50 degrees. Add eggs to the cooled mixture, after having blotted them with a fork. Using a mixer, knead the sticky elastic dough.
2
Put the dough in a pastry bag. Instead of a bag, you can use a dense plastic bag with a small slot in the corner. On a baking sheet lined with paper, we plant sticks about 15 cm long. Then we place the baking sheet in a preheated oven to 220 degrees. After 10 minutes, lower the temperature to 180 degrees and bake another 25 minutes. Compliance with the exact temperature is very important - without this, the dough can settle. Opening the oven door is also not recommended.
3
To make custard, add 40 g of sugar and a bag of vanilla sugar to the milk. We put on a small fire, bring to a boil, then remove and let cool slightly. In a separate bowl, mix the yolks with the remaining sugar and flour. Pour milk into the yolk mixture, mix with a whisk until smooth. After that, we again put the resulting mixture on the stove and heat over medium heat, stirring constantly. When the cream thickens, remove from heat, not bringing to a boil.
4
Fill the cakes with cream. To do this, you can cut the cooled sticks along, and put the cream with a spoon. If you want to leave the cakes whole, you can fill them with a pastry bag. Sprinkle the finished cakes with powdered sugar or decorate with chocolate icing.