Welded eclairs

The word "eclair" is of French origin andtranslates as "lightning". It is believed that the eclair was born in the 19th century, and was invented by its French culinary expert Marie-Antoine Carem. In France, the eclairs were an oblong dessert of custard batter, seasoned with custard. The Country of Soviets recommends that you prepare these delicious cakes - custard eclairs.

Cake "Eclair"

1 glass of water

100 g of margarine

1 cup of flour (tamped)

5 eggs

Cooking method:

Boil water in a small bowl, put it theremargarine. Stir until it completely melts. Then remove the dishes from the fire, pour in the flour and stir very gently with a spoon until smooth. Cool the dough to room temperature. Further, driving into the dishes with the test one egg each, whip. The dough must stretch.

Prepare the pan - lightly oil it with margarine and sprinkle with flour.

Pour out a syringe with a syringe on a baking tray of the size of a 5-piece coin.

Tip: instead of a pastry syringe, you can takepolyethylene bag size of A4 format (you can take an office file), put our brewed dough into it. At the bag, cut the corner from one side, and through the resulting hole, squeeze the dough out onto a baking sheet.

Now put the pan in the preheated oven and bake our custard eclairs at a temperature of 180 degrees. It is important: do not change the temperature during the baking process and do not open the oven for 10 minutes! When the eclairs become golden brown, they are ready. The approximate baking time is 15-20 minutes.

Ready-made custard eclairs immediately removed from the baking tray,gently prying them with a shovel. Then cut the cakes in half, stuffed with a custard or cream of condensed milk. From above, you can sprinkle with powdered sugar or pour on chocolate icing.

We recommend you to try eclairs and with salty stuffing.

Custard for eclairs

500 ml of milk

200 g of sugar

4 yolks

50 g of sifted flour

1 tsp vanilla sugar

Boil the milk. Whisk egg yolks with sugar, flour and vanilla. Pour in them a thin trickle of hot milk, mix well and put on a fire. Cook until thick.

Cream of condensed milk for eclairs

200 g of softened butter

1 bank of boiled condensed milk

2 tablespoons cocoa

nuts

It is good to beat the butter. In small portions, add condensed milk, cocoa and nuts.

Chocolate glaze for eclairs:

4 tablespoons water

0.5 cups of sugar

50 g of oil

2 tablespoons cocoa

Boil water and butter, pour sugar into the center, pre-mixed with cocoa. Stir and cook on low heat until thick. The glaze is ready, when the spoon, held on the bottom of the dishes, leaves a trace.