Custard dough for eclairs

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making custard dough for eclairs. Eggs must be at room temperature, non-small, suitable for category C1.

2. Step 2:

   

   Sift flour well.

3. Step 3:

   

   Cut the butter into pieces, put it in a saucepan, add milk, water and salt.

4. Step 4:

   

   Heat the mass over medium heat while stirring. It is necessary that the oil completely melted. Bring the mass to a boil.

5. Step 5:

   

   As soon as the mixture starts to boil, turn down the heat and pour all the (!) sifted flour at once. With active movements of the spatula, carefully mix the flour into the liquid.

7. Step 6:

   

   The dough should become smooth, homogeneous, move away from the walls of the pan. Stirring, warm the dough over low heat for another 1-2 minutes so that the flour is well brewed. Remove the pan from the stove, let the dough cool down a little to a warm state.

8. Step 7:

   

   Beat the eggs until smooth. I beat all the eggs at once and add them to the dough in parts. You can drive eggs into the dough one at a time. The gradual introduction of eggs allows you to get a more homogeneous dough structure.

9. Step 8:

   

   Add about 1/4 beaten eggs (or 1 egg) to the warm dough.

10. Step 9:

    

    Actively mix the egg into the dough. Add each next egg only after the previous one is completely connected to the dough. Thus, put all the eggs into the dough.

11. Step 10:

    

    The custard dough is ready. It turns out to be viscous, smooth, homogeneous. When draining from the spoon, it holds its shape well, hanging down with a wedge. With the help of a pastry bag, you can plant eclairs and immediately put them in a preheated oven. Have a good baking!