Light, airy eclairs with the most delicate custard and an unobtrusive vanilla aroma - this is a taste perfectly familiar to everyone since childhood. Today, these cakes can be seen in every self-respecting pastry shop.
Despite the fact that the recipes of eclairs with custard differ only in insignificant details, the appearance and taste of the finished products can be completely different. This unusually sophisticated, delicate delicacy deservedly conquered a huge number of sweet tooth from around the world.
Description
In the literal translation from French, the name of the eclair sounds like "lightning." There is an opinion that such a name was given to cakes because of the ability to almost instantly increase in volume.
Eclairs are easily recognizable due to their characteristic elongated shape. Real French cakes are prepared exclusively on the basis of custard dough from milk or water. The classic stuffing at eclairs is sweet, the ideal option is to use vanilla or chocolate cream.
The top of traditional eclairs is necessarily coated with sugar glaze, and sometimes also sprinkled with chopped nuts, waffle chips or other tidbits.
You can probably describe the unsurpassed taste of French pastries endlessly. But why do this if you can try it yourself? Despite some difficulties, if you arm yourself with a normal recipe, even a novice pastry chef can bake eclairs with custard at home. In fact, it is not so difficult if you know and adhere to some rules.
Cooking technology
Even at home, cooked in accordance with the recipe pastry eclairs with custard (of course, if you use natural, high-quality products for cooking) come out unusually tasty. Although, perhaps, it will not be so easy to bake them for beginners in cooking. But even if you have to tinker a bit, know: the result is worth it.
The main difficulty lies in preparing the basis for future cakes. First you need to brew the dough on a fire, then cool slightly and only then put eggs in it, the amount of which you need to feel almost intuitively. If you add more than you need this product, the dough simply has to be redone. After all, it is impossible to add flour to the mass after brewing.
To ease the process, use a simple step-by-step recipe for eclairs with custard. In it you will find detailed instructions for making dough and toppings for the famous French pastries. In general, get all the necessary products and start the process!
Cooking features
If this is your first time dealing with choux pastry and you are afraid to spoil it, listen to the simple advice of experienced pastry chefs. Do not neglect these secrets, and you will be able to easily prepare a truly delicious and high-quality product.
- Be sure to sift the flour used. Otherwise, the dough can take lumps, and the cakes themselves turn out uneven and heterogeneous.
- All flour should go into the bowl immediately. It is most convenient to add all the powder, after having sieved it on a sheet of paper.
- Eggs should be driven into the mass only after it cools down to 60-70 degrees. Otherwise, they simply weld, and the dough will be spoiled. But it is not worth it to completely cool the mixture. So you only complicate your task, because it’s difficult to mix cold dough and form cakes from it.
- The eggs used must be warm. If you forgot to get them out of the refrigerator in advance, rinse them with hot water.
- Refrain from using the mixer. After all, because of it, the dough can come out too liquid, and eclairs will not hold their shape well. This mixture should be handled carefully.
- Add eggs gradually. Of course, any recipe indicates a certain number of products. But choux pastry is just the case when you need to rely on your intuition. If you notice that the mass is becoming too liquid, stop adding eggs to it. The consistency of this test is largely dependent on other ingredients.
- Cook cakes in a hot oven. Take care to maintain the required temperature beforehand.
As you can see, there are many subtleties in the process of making French goodies. But don't be scared! After all, a step-by-step recipe for eclairs with custard will help you cope with the task, a photo for which will allow you to easily understand all the nuances.
Essential Products
Indulge your family with an exquisite French dessert - delicate, soft chocolate-coated eclairs. To prepare the basics of cakes you will need:
- 100 g butter;
- a pinch of salt;
- 150 g of flour;
- 4 eggs;
- 250 ml of water.
To make custard, take:
- 0.5 l of milk;
- 180 g of sugar;
- a teaspoon of vanillin;
- 200 g butter;
- 2 eggs;
- 3 tablespoons of flour.
If you want to treat your family to a full-fledged dessert, also prepare for decoration:
- 4 tablespoons of cocoa powder;
- 50 g butter;
- 2 tablespoons of milk;
- twice as much powdered sugar.
This recipe for delicious eclairs with custard will help you cook your favorite treat as quickly and easily as possible. Your household will certainly be satisfied!
Do not forget to pre-lay all the necessary products from the refrigerator. By the beginning of the process, they should have room temperature.
Step-by-step recipe for homemade eclairs with custard
Step 1. Pour the water into the pan, salt it and add the diced butter to it. Place the container on the stove, bring to a boil and reduce heat. Wait until the butter has completely melted, and immediately add all the sifted flour. Try to knead the dough as quickly as possible so that not even the slightest lumps remain in it.
Step 2. Now start to hammer eggs one at a time. After each new portion, mix the dough thoroughly and be sure to monitor its consistency. As a result, you should get a pretty viscous, smooth, not too dense mass that slowly slides from the spoon. Keep in mind, whatever the recipe, delicious custard eclairs will be only if you can cope with the preparation of high-quality dough.
Step 3. After the mixture becomes homogeneous, boil it for another couple of minutes at minimum heat and remove from the stove. In this case, constantly stir the mass so that it lags behind the walls of the pan. Leave the finished dough for 10-15 minutes aside so that it cools to room temperature.
Baking eclairs
Step 4. Prepare a baking sheet, covering it with baking parchment, and proceed to the formation of future cakes. To do this, transfer the prepared dough into a pastry bag and make neat strips, about 7-8 cm long. Do not forget to leave a small distance between the workpieces - during baking they will increase in size.
If you do not have a special bag, you can use a homemade device. To do this, transfer the dough into a regular dense bag and cut one of the corners. At the very least, working in this way is much more convenient than laying out eclairs with a spoon.
Step 5. Place the baking tray with the billets in a hot oven. Bake cakes for 15 minutes at 220 degrees. Then reduce the temperature to 150 degrees and leave the eclairs inside for a short while. Readiness can be determined by the golden hue of the products. Cooked cakes leave to cool.
Filler manufacture
Step 6. Now it's the topping for French pastries. In a deep dish, combine the sifted flour and half the prepared sugar. Drive eggs here. Whisk all ingredients intensively with a whisk until fluffy foam appears.
Step 7. Pour milk into a stewpan, add vanillin to it and put on fire. Bring the mixture to a boil and remove from heat. Pour about a third of the hot milk into the egg mass, mix quickly and transfer the mixture back to the saucepan. Cook the cream until thickened, while constantly stirring it. Then remove the mixture from the heat, let it cool slightly. Now it remains only to add soft butter and whip the lush cream.
Cake decoration
Step 8. In the saucepan, first mix the dry ingredients: cocoa powder and powdered sugar. After thoroughly stirring the mixture, add warm milk to it and put on the oven. After the mass becomes hot and uniform, send softened butter to it and continue cooking. Bring the mixture to maximum temperature without boiling, mix well and remove from heat.
As a result, you should get a very viscous, smooth and fragrant glaze. Before using it to cover products, allow it to cool to room temperature.
Assembling and serving cakes
Step 9. Carefully cut each cooled cake on the side and fill with the prepared cream. If you have a confectionery syringe at your disposal, the process will be much faster and more convenient. Cold cakes can only be covered with sweet icing.
Step 10. Now the final touch in the form of design and complement eclairs with custard. According to the recipe, each cake should be carefully dipped half in the prepared glaze and put on the wire rack. After the decor hardens, eclairs can be served. By the way, if you want to sprinkle your products with nuts, chocolate or coconut, then you need to do this before the frosting hardens.
Now you know how to cook delicious French pastries with your own hands. Follow the recipe exactly, and you and your loved ones will definitely enjoy custard eclairs. Enjoy your creation!