Welded eclairs

Everyone knows that homemade cakes are much more delicious. In this article we will tell you about the preparation of eclairs with custard .

How to make custard eclairs?

Ingredients:

• butter - 100 g;
• eggs - 4 pieces;
• yolks - 4 pieces;
• Vanilla (pods) - 1 piece;
• salt - 0,5 tsp.
• flour - 250 g;
• sugar - 100 g;
• powdered sugar - 50 g;
• milk - 400 ml.

Preparation

Water (250 ml) bring to a boil and melt the oil in it. Add sugar and salt, mix. Then we pour flour into the boiling mass, mix it and remove the pan from the fire. Mix again to make a dense smooth dough, it should well fall behind the pan. Now one by one we drive eggs, each time carefully mixing. The baking tray is covered with baking paper and using a confectionery syringe or a teaspoon dipped in water, we spread the dough portionwise at a distance of about 2-3 cm from each other. At a temperature of 200 degrees, bake eclairs for 30 minutes.

In the meantime, we prepare the cream: rub the egg yolks with sugar powder, add the flour and mix. Milk is mixed with sugar, add a halved vanilla pod and bring to a boil. In the yolks pour slowly milk, stirring constantly, and heat until thick. Then turn off the fire and let the cream cool. In this case, the dishes with cream should be covered with a film or lid, so that no crusts are formed. In the eclairs on the side, make a small incision and stuff them with cream. It is also convenient to do this with a pastry syringe.

Eclairs with lemon custard

Ingredients:

For the test:

• milk - 125 ml;
• flour - 150 g;
• water 125 ml;
• butter - 100 g;
• eggs - 4 pieces;
• salt - 1 teaspoon.

For cream:

• milk - 250 ml;
• sugar - 100 g;
• lemon juice - 125 ml;
• lemon peel - 1 pc .;
• eggs - 2 pieces;
• flour - 60 g;
• butter - 100 g;
• salt - a pinch;
• Vanillin - to taste;
• powdered sugar for sprinkling.

Preparation

First we make the brewed dough: pour the milk and water into the pan, add the butter. We put the saucepan on the fire and heat it until the oil dissolves completely. Then we increase the fire and boil the mixture. Mix the flour with salt and pour it into the boiling mass, mix it quickly and remove it from the fire. Leave the dough for 15 minutes, then put it back on the fire and mix it until it turns into a ball that will go well from the walls. Again, turn off the fire, one by one we drive eggs and after each very well we mix.

We fill the prepared pastry with a pastry syringe and put about 20 strips about 7-8 cm long on a baking sheet lined with baking paper. As the eclairs grow well in size during baking, the distance between them should be at least 3 cm. Bake at 210 degrees about half an hour.

We start preparing the cream: pour the milk into the saucepan, add lemon juice, zest, grated on a small grater, egg and a little whisk. After that, pour vanillin, sugar, mix and put the mixture on a small fire. Pour in the flour mixed with the salt, and continue to heat, stirring the mixture with a wooden spatula, until it thickens. After this, remove the cream from the heat, cool it, add butter and mix well. Cool it for about half an hour in the refrigerator. To prevent crusts from forming on the surface of the cream, cover the container with food film. We spread the cream into the confectionery syringe and stuff them with cakes. Before serving to the table, home eclairs with custard are sprinkled with powdered sugar.

Cake eclairs with custard can also be poured with melted chocolate. It will be incredibly delicious!