Eclairs with custard
Composition / ingredients
16
servings:
Step-by-step cooking
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So, first we need to prepare the dough. To do this, combine salt, sugar, water and oil in a saucepan. Bring the liquid to a boil, stirring constantly. After the mass boils, remove it from the heat and let it cool (about 2 minutes). Then beat the mass with a mixer and gradually introduce the flour, stirring constantly. Beat the eggs into the resulting mass and whisk everything. The mixture should be of the consistency of sour cream, if it is thicker, add another egg. Then spread the mixture on a baking sheet in the form of balls and bake for 20 minutes in an oven heated to 180 degrees. During the baking process, do not open the oven and do not touch the eclairs.
After cooking, the dough should rise and become airy, cool them and stuff them with cream using a pastry syringe.
For the cream, you can use whipped cream with sugar, butter, or custard milk cream.
Since butter and cream are quite high in calories, we will prepare a cream from milk.
To do this, whisk the sugar with the egg yolks until the powder completely dissolves. Add the flour and whisk again until the flour is mixed. Put the milk on the fire and bring it to a boil, then pour the milk into the resulting mass in a thin stream. It is necessary to beat the mass with a mixer at the same time, so as not to cook the yolks. After everything is done, put the mixture on the fire and, stirring constantly, bring it to a boil. After that, cook the mixture for about another minute and remove from heat. If there are lumps, strain the cream through a sieve and put it in the refrigerator. The cooled mass will be our eclair cream, fill the syringe with it and carefully fill the eclair blanks. Have a nice tea party!
After cooking, the dough should rise and become airy, cool them and stuff them with cream using a pastry syringe.
For the cream, you can use whipped cream with sugar, butter, or custard milk cream.
Since butter and cream are quite high in calories, we will prepare a cream from milk.
To do this, whisk the sugar with the egg yolks until the powder completely dissolves. Add the flour and whisk again until the flour is mixed. Put the milk on the fire and bring it to a boil, then pour the milk into the resulting mass in a thin stream. It is necessary to beat the mass with a mixer at the same time, so as not to cook the yolks. After everything is done, put the mixture on the fire and, stirring constantly, bring it to a boil. After that, cook the mixture for about another minute and remove from heat. If there are lumps, strain the cream through a sieve and put it in the refrigerator. The cooled mass will be our eclair cream, fill the syringe with it and carefully fill the eclair blanks. Have a nice tea party!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour , unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
