Eclairs at home

Eclairs, profiteroles, and custard cakes are one and the same pastries. Small profiteroles are usually round and eclairs are more elongated. The recipe for eclairs at home involves the preparation of custard and cream. The recipe for eclairs can not be called simple, but when you learn how to cook them, consider that you have become an experienced confectioner.

Ingredients

• 1.5 cups of flour
• 200 g of butter
• 9 eggs
• 1.40 teaspoon of salt
• 1 glass of water
• 1 cup of sugar
• vanilla sugar
• 0.50 liters of milk

Directions

1. Pour water into a wide saucepan, and add salt and oil. Stirring, bring to a boil.
2. Add sifted flour to the boiling solution, stirring vigorously. Turn off the fire.
3. The resulting mixture is cooled to about 60-70 ° C.
4. Add to the mass of one egg, stirring thoroughly until smooth. WARNING! This is the most important moment of eclair success: you need to add one egg first, grinding to form a homogeneous mixture, then the second, third, and so on. The dough should be a viscous dense mass - a little thicker than pancakes.
5. Spread the eclair dough on a baking sheet in small balls with a teaspoon soaked in water or a pastry bag.
6. Put the pan in a well-heated oven, and bake for 30-40 minutes at 180 °.
7. Meanwhile, to prepare the cream, mix eggs, flour, sugar, and vanilla sugar in a saucepan until smooth, and add milk.
8. Put on low heat and bring to a boil, stirring constantly.
9. After cooling, add butter and beat the cream.
10. Eclairs can already be removed from the oven - cake pieces should be bright golden.
11. Fill a pastry bag with cream and squeeze it into each eclair. Or you can just fill each custard with cream with a teaspoon through a small side incision.
12. Sprinkle eclairs with powdered sugar or melted chocolate and enjoy the delicate taste!