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16 January, 2018

Custard cake: the recipe of delicate éclairs

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Today to REPLACE YOUR WEBSITE offers you to cook delicate and airy cakes, eclairs, recipe which of course will make you Tinker, but the result is worth it.

Choux pastry in baking, well raised, thanks to the hot steam. Inside pop-over is formed a cavity in which may be appetizing to accommodate any filler, are selected according to your wishes: oil or custard cream, whipped cream, etc.

Eclairs ingredients:

for the choux pastry:

  • 150 g flour,
  • 1 Cup milk,
  • 3 tbsp water
  • 100 g butter,
  • 3 eggs,
  • 0.5 teaspoon of sugar
  • a pinch of salt,

for the custard:

  • 500 ml of milk,
  • 1 Cup sugar,
  • 3 egg yolks,
  • 200 g butter,
  • 4 tablespoons flour
  • 10 g of vanilla sugar,

for decoration:

  • 200 g of chocolate.

Eclairs cooking

  • Prepare cream custard cakes. To do this, RUB the yolks, pour them in warm (not hot) boiled milk and stir.
  • Put the flour, sugar, vanilla sugar and stir gradually into dry mix milk with egg yolks.
  • Put the cream on the fire and, stirring constantly with a wooden spatula or whisk, cook on a slow fire until thick, not allowing to boil custard. As soon as the cream thickens, remove it from heat.
  • Add in the custard, ¼ of the butter and whip with a mixer. Cover the cream and leave to cool.
  • Whip with a mixer the remaining butter (butter must be cold) to splendor. In the process of whipping, gradually introduce the cream in the chilled butter and continue whisking the custard until smooth.
  • Prepare the dough for eclairs. In a saucepan combine milk, water, butter, salt, sugar and stir, bringing the liquid to a boil.
  • Intensively stirring the liquid with a wooden spoon, pour all the sifted flour and continue to quickly stir, until at the bottom of the pan starts to form a solid mass.
  • Reduce the heat and mixing, cook the dough for 1-2 minutes until it is welded and will not easily fall from the walls and bottom of the pan. Remove the pan from the heat and let custard dough to cool slightly.
  • Warm (but not hot) in the batter one by one enter the eggs and after each good vymeshivaem dough. The finished dough should be homogeneous and well sliding off the spoon wide ribbon.
  • Cover the baking tray with baking paper. Using a pastry bag or plastic bag otside future eclairs in the form of strips with a length of approximately 6-7 cm and a width of 2 cm.
  • Custard cakes during the baking process increased almost twice, so they should be placed on a baking sheet at a distance of 5-6 cm from each other.
  • Send a baking sheet in a preheated 200°C oven and bake the workpiece eclairs for 20 minutes to brown. Then reduce the temperature to 160°C and douse billet 10-15 minutes.
  • Put blanks eclairs on a rack and let them cool. Cut down on the workpiece gently to the side and if the inside has a moist crumb, delete it.
  • Using a pastry bag or syringe and fill the blanks custard. Top fields eclairs with melted chocolate.
  • Before serving the éclairs to cool well.
  • Bon appetit!

    Earlier, we told you how to cook cake without baking.

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