For those who like to enjoy desserts and pastries of their own production, the ability to quickly make a cake, cake, cookie or jelly was always important. In order to treat your loved ones with delicious pastries, you just need a desire to cook something original and a set of products for this.
For example, did you know that from choux pastry you can cook not only traditional, but very delicious custard cakes - eclairs, but also make tartlets with different fillings: salads, fish, meat, pate, etc.?
In order to decorate the table with an original snack, and serve custard cakes with different creams for tea or coffee, you will need the same choux pastry recipe.
So, for cooking at home choux pastry, you need 100 grams of margarine or butter, 150-200 grams of flour, half a glass of water, ¼ teaspoon of salt, 5 eggs. Custard, the recipe of which may differ for different housewives, is better to cook after baking, to make sure that the eclairs are of the correct form, hollow, and they can be started.
Pour the amount of water defined in the recipe into a small pan, add salt and add oil. We put on a small fire and bring to a boil. The technology for preparing custard dough and cream is the same: just like custard dough, only in milk, custard is prepared . The recipe for the dough suggests that while the saucepan with water and oil boils over a fire, you must prepare the eggs to introduce them one by one into the dough. To do this, each egg must be thoroughly washed with soda, rinsed and, breaking over a cup or glass, see if it is fresh, whether there are suspicious bloody inclusions or other defects in it. When the water in the pan boils, immediately pour the whole portion of flour into it and stir immediately until the lumps disappear. Custard is also prepared. The recipe for its preparation also requires constant stirring to avoid the formation of lumps. When the brewed dough has cooled to 70 degrees, we begin to introduce one at a time, eggs. In order to make the dough “right”, you need to grind each egg until a homogeneous mass is obtained. It will be more and more difficult to mix the mass with each new egg, it will become viscous and dense, but this is just a sign of a quality custard dough. If the dough turned out to be too liquid, it will spread on the baking sheet, and products from it will turn out to be of poor quality, irregular in shape. Therefore, when mixing the dough, try to determine its consistency: if you add large eggs, you may need one less.
When the dough is ready, grease a baking sheet with a thin layer of fat and put your dough on it with a spoon (or a pastry syringe). Keep in mind that the products will increase three times, so leave enough space between the cakes. Finished products will easily be removed from the baking sheet, have a large cavity inside, a smooth golden surface, a nervous bottom.
Now you can start cooking custard. The recipe for its preparation is simple: egg-flour mixture is slowly poured into boiling sweet milk, and stirring constantly, it is thickened. You can add cocoa to homemade custard, then you will get chocolate cream. A recipe for butter cream is also quite suitable for eclairs, but its preparation requires skills and the ability to handle a mixer and know the properties of butter: if it is whipped with sugar syrup longer than necessary, it will turn into sweet buttermilk and a thick buttery fraction. Therefore, cream for eclairs, the recipe of which you have not yet “skated,” is better not to use. Make the cream that works best for you. It can be butter cream with boiled condensed milk, with protein-sugar mass, as well as just a protein cream.