It is believed that the name of the French dessert eclair came from the word "éclair", which in translation from French means "lightning". The appearance of this most delicious custard pastry with cream, we owe to the French culinary specialist Marie-Antoine Karem.
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You will need
For the test: - 100 g butter; - 1 glass of water; - 3 g of salt; - 200 g of flour; - 5 eggs. For cream: - 1 liter of milk; - 2.5 cups of sugar; - 4-5 eggs; - 4-5 Art. l flour.
Instruction manual
1
Make the choux pastry. To do this, mix the butter, water and salt and set the mixture on fire. When the mass boils, add flour. At the same time, mix the mixture constantly, and do it very quickly so that lumps do not form.
2
Remove the mass from the heat and cool. Beat 2 eggs while stirring the dough until smooth. Take a pastry bag (if you don’t have one, then a dense plastic bag is also quite suitable. You only need to cut off the tip). Put the whole mass in it. Put it on a baking sheet, oiled and lightly sprinkled with flour, in small strips. Leave enough free space between them, as the cakes are very large in volume.
3
Preheat the oven to a temperature of 150-170 degrees. Place a baking sheet in it and bake cakes until cooked. To prevent the dough from settling, do not open the oven lid for the first 10-15 minutes. Remove the eclairs from the oven and let them cool.
4
While the eclairs are cooling, prepare the cream. Thoroughly mix sugar, eggs and flour. Preheat the milk. Pour a mixture of sugar, flour and eggs into a hot, but not boiling milk, with a thin stream. Put on fire and bring the mass to a boil, while stirring the mixture continuously. Add vanillin to the cooled cream. Beat with a mixer.
5
Fill the pastry syringe with cream. Make a small hole at the bottom of the cake blanks, insert a syringe into it and fill the eclairs with cream. Sprinkle the cakes with icing sugar or garnish with chocolate icing.