Choux pastry for eclairs. Eclairs. Easy homemade custard eclair recipes How to make custard eclairs
My family is very fond of eclairs, or as they are also called, custard cakes. We used to buy them often in the store. But now I cook eclairs myself. It turned out that the recipe for making eclairs is very simple, it is not difficult to cook them. And another important nuance - you can choose the filling to your taste.
Today I want to tell you how to cook eclairs on margarine. They turn out very tasty, light with an empty center. Serve these cakes with a cup of fragrant tea or coffee. Be sure to cook, sweet tooth will appreciate.
Prepare the necessary set of ingredients for making eclairs on margarine.
Pour water into a small saucepan or saucepan, add sugar and salt. Put on fire and bring to a boil.
Then add margarine and cook until it is completely dissolved.
Pour the sifted flour into the hot mixture.
Stirring thoroughly with a spatula, boil for 1-2 minutes. The dough should start to pull away from the sides of the pan.
Then take the pan off the heat and let the dough cool down a bit. Add the eggs one at a time to the dough, they should be at room temperature. After adding each egg, knead the mass well and only then add the next one.
You can knead with a spatula or a mixer. The dough should not be thick and not liquid, but smooth and shiny.
Fill a piping bag with a star tip with the choux pastry.
Line a baking sheet with parchment paper and lay out strips 10-15 centimeters long at a distance from each other.
Bake eclairs on margarine in an oven preheated to 200 degrees for 10 minutes. Then lower the temperature to 180 degrees and bake the cakes for about 30 minutes more, in no case opening the oven door.
Ready eclairs to cool and fill with cream. It can be the most varied. I suggest making custard on yolks. To do this, pour milk into a saucepan and bring to a boil. Separately, in a saucepan, combine egg yolks and sugar, mix with a mixer. Then add flour and mix again. Pour hot milk into the mixture of yolks, sugar and flour, stirring constantly. Send the milk-egg mixture to the stove and cook for about 5 minutes, stirring, over low heat. Cool the finished cream. The cooled cream has a consistency similar to thick sour cream and is great as a filling for eclairs.
Put the cream into a pastry syringe with a nozzle. Make a small hole in the bottom of the eclair and fill the cake.
Very tasty and beautiful eclairs cooked on margarine are ready.
Serve them with a cup of aromatic tea or coffee.
Bon appetit!
I think this type of test is the most magical. What happens to confectionery from it in the oven cannot be called anything other than magic. They increase in size, become voluminous, airy and weightless like clouds. All these eclairs, profiteroles, rings and shu cakes - all this is choux pastry. Some people find it difficult for some reason. It's not like that at all. It is enough to look at a detailed step-by-step recipe with a photo of how it is done, try to cook it yourself at least once and you will love it and be sure to try all possible pastries from it.
Choux pastry step by step
The dough is called custard, because the flour is poured into a hot mixture of water and butter, i.e. brewed. This should be done quickly, vigorously stirring the mass with a spatula. This is probably the most "difficult" moment. Then everything will be quite simple. However, let's go in order.
Ingredients:
- water - 300 ml;
- butter - 70g;
- wheat flour - 170g;
- eggs - 3-4pcs;
- salt - a pinch;
- sugar - a pinch.
How to cook choux pastry for eclairs - a step by step recipe with a photo
So, everything is ready! You can bake by squeezing the dough out of a pastry bag or spreading it with a spoon, as it is written in the recipe for baking from it.
Choux pastry for eclairs according to GOST
The process is identical to the previous one, but I will still show the photo step by step. I do not like to be categorical, but this recipe is the best. The consistency of the dough is perfect, and this is very important. You may be surprised that in the list of products I will indicate eggs not in pieces, as usual, but in grams. And this is the most important part of the recipe. Even if an absolute novice in cooking takes up the preparation of custard dough and does everything strictly according to the GOST recipe, weighs the eggs, success is guaranteed to him.
Ingredients for 20 eclairs:
- water - 180 ml;
- butter - 100g;
- flour - 200g;
- eggs - 300g;
- salt - a pinch.
We prepare choux pastry for eclairs according to GOST in steps
The cooking process itself is very similar to the previous one, you can simply track it from the photos below.
The only exception is the precisely verified amount of ingredients. Especially the eggs. What is 300 grams? These are 5 pieces of large eggs. How to check? The weight of one egg is often indicated on the packaging. Usually it is 65-75 grams. It's in the shell. Without it, an egg weighs an average of about 60 grams. Ideally, of course, it’s better to take a culinary scale, place a bowl on it, minus its weight, first break 4 eggs into it, see how many grams it turned out, determine the weight of one and decide whether the fifth one needs to be whole or take only the yolk from it. That's the whole secret.
Now another photo of the finished test.
What can be baked from custard dough
So, print out a recipe and step-by-step photos of choux pastry for eclairs and more, experiment, bake, delight yourself and your family.
Cut the butter into small cubes and place in a saucepan along with salt and sugar. Pour in water, put on fire, melt the butter and bring to a boil.
Constantly stirring with a whisk, pour all the flour into the saucepan at once. Continue to knead vigorously until the dough begins to pull away from the walls of the saucepan and comes together. Transfer it to a bowl, cover with a towel and cool to a temperature of 30–35 ° C.
Crack the eggs into a bowl and beat lightly. Start beating the dough with an electric mixer on medium speed or in a food processor. Add eggs to the dough 1 tbsp. l., without stopping beating until the dough becomes smooth and uniform.
Preheat oven to 190°C. Line a baking sheet with baking paper. Transfer the dough to a piping bag fitted with a 10 mm smooth round nozzle for 7 cm cakes or 20 mm for 15 cm cakes. Squeeze out the dough, holding the nozzle close to the baking sheet. At the end, make a sharp movement in the opposite direction to tear off the dough. If you get a sharp tip, smooth it with a finger dipped in water.
Place the tray in the oven and bake for 5 minutes. Then open the oven door 1 cm (to release steam) and cook for another 30 minutes. Eclairs should increase in volume and become golden.
Cut the finished eclairs along the middle. Cool down. Stuff the eclairs with cream and pour over the icing.
Rub the yolks with 3 tbsp. l. milk and starch. Pour the rest of the milk into a saucepan, add sugar and vanilla seeds and bring to a boil. Pour 1/2 cup of boiling milk into the yolks in a thin stream, whisking constantly. Then pour the yolk cream into a saucepan with boiling milk, stirring constantly, bring to a boil. Boil 1 min. Cool down.
Good afternoon, today I made an article that will help a BEGINNER hostess make perfect custard eclairs or cakes the first time. I will tell you how to make custard dough according to the recipe.
Choux pastry has a very simple recipe (the easiest of all that can be).
But despite the simplicity of the recipe if you don't know 7 important rules you may not be able to do anything. This is exactly what happened to me: I threw my first custard eclairs into the trash (they didn’t rise, they didn’t swell, they lay dead flat cakes on the baking sheet - then I burst into tears).
And when the wounds on my sensitive culinary soul healed, with renewed vigor and faith in success, I began to scour the forums and articles and eventually found THAT INFORMATION that is not often written in choux pastry recipes. But without which it is impossible to bake the correct puffy eclairs and profiteroles.
So that you get EVERYTHING ALREADY FROM THE FIRST EXPERIENCE.
So... let's start in order.
What is custard dough?
This is a dough that, when baked, gives an airy, tender, crispy bun. with emptiness inside.
Air bubbles inside these buns are obtained from that the dough contains a lot of water. In a hot oven, water begins to actively evaporate, and the oil that is part of the dough does not allow air to pass freely through the pores of the dough, and water vapor pressure from inside the bun inflates it like a balloon.
And this very void in a custard ball-eclair or cake is filled with a variety of fillings: condensed milk, cream, curd paste, fruit jam.
Choux pastry can be made even by the most novice cook. But for this he will need not just a recipe.
But also some important nuances of baking, without knowing which custard buns or profiteroles may not turn out as airy as you want.
Now you will know all the secrets of custard dough ...
And then you can bake delicious profiteroles with chocolate (first photo) and custard cheesecakes with raspberries (second photo).
So, let's prepare this choux pastry. And we will reveal all its secrets.
- First I'll give you the recipe (a classic step by step choux pastry recipe)
- And then I will explain in great detail WHAT MISTAKES SHOULD NOT BE MADE in the very work of preparing this dough.
Dough recipe..
(proportions for 40 small buns)
- 1 glass water + 100g butter - melt.
- Without removing from the fire - pour the sifted flour there ( 1 glass, i.e. 160 grams)
- We brew this flour in hot water with butter (stirring with a spoon or mixer)
- Adding eggs 3-4 pieces. And knead again.
- We spread the dough with a spoon or pastry syringe on a greased baking sheet and bake.
EVERYTHING IS SIMPLE.
But only for those. who knows BASIC RULES FOR PREPARING THIS TEST.
Important rules -
for the custard recipe.
Let's now go through our recipe - step by step - and deal with each rule.
At first it's simple...
Pour water into a saucepan ... put oil in it and bring it all to a boil.
RULE ONE - do not let the water boil for a long time ...
Sometimes it happens that your water with oil already boiled... and you were distracted and she continues to gurgle b…
Because of this, she may partially evaporate from the boil... and liquids in a saucepan will become less. And the proportions of dry and liquid will be violated. As a result, choux pastry will turn out thicker than necessary.
RULE TWO - flour should boil instantly ...
While the liquid is heating up, we will prepare the "flour landing". Namely "landing" - because the landing of troops is always instant and lightning fast. This is how it should happen with our flour.
The first time I made custard dough, I made a mistake - I poured the flour out of the glass too slowly. Because she really slowly gets enough sleep from the glass.
Have to do differently.
- Take a sheet of paper - fold it in half. To have a fold line.
- Pour our (already sifted) flour onto this sheet.
- In this flour - add sugar (for sweet dough) ... or salt (for salty dough).
- And when the mixture of water and oil boils in our pan, reduce the heat ... and ...
- We take our sheet - by the edges, so that it bent in the fold line, and all the flour was ready for instant pouring from the sheet.
- We bring a sheet of flour to the pan - in the second hand immediately take a spoon(wooden spatula... or mixer)
- Pour flour into boiling oily water - in one movement - shukh and immediately ( at the same second) stir quickly, quickly (the sheet was thrown aside, they grabbed the handle of the pan with one hand and quickly mixed all the flour into the water.
The brewed flour must be well BOILED.
Quickly rolled flour must boil down. This takes time. They poured flour, mixed it with boiling water and without removing the pan from the fire (unless the fire was reduced) - we knead it right in the pan. Then we smear it with a spoon along the bottom of the pan - then we collect it in someone - then we smear it again - again in a lump. To dough boiled on all sides. After 2 minutes, it will already boil well.
And it will become a soft homogeneous lump.
RULE THREE - the temperature of the custard dough and the size of the eggs matter.
Now, after the flour has boiled, and the pan is removed from the heat, you need to drive the eggs into it. But not at once- the dough should not be very hot (so that the eggs do not bake in it) - it is better to stick your finger into the custard dough: if the temperature is tolerable for you, then the eggs will not “burn”.
If the dough cool down completely before adding eggs that's bad too. It then becomes slimy. And then we will not be able to bring it to a meaty-creamy texture.
It may turn out that the size of the eggs will violate the proportion of liquid / dryness, and the dough will turn out to be too liquid.
Therefore, we drive the eggs into a separate bowl. And we beat it there.
And then we start little by little add the egg mixture into custard dough.
Added and stirred. Added and stirred-kneaded ..
Until the dough is we need consistency (that is, sometimes part of the egg mixture is still in the mug ... and the dough has already become as it should ... it means that you don’t need to add more egg mixture - that’s enough).
And here there is one more moment. According to my observations, this is how it turns out. If you stir the custard dough with a wooden spoon, then more eggs are required. And if the mixer - then less. The fact is that the mixer stirs the dough too much and intensively, and it becomes more liquid and fluid from mixer whipping, and therefore requires fewer eggs.
You will see for yourself when it is enough to add eggs to our choux pastry. See the consistency.
What does the RIGHT consistency of choux pastry look like.
The desired consistency looks like homogeneous glossy paste. Which keeps its shape for some time. You yourself will already see by the contents of your pan: here you mix the custard dough with a spoon, and divorce patterns in a saucepan (traces of stirring) how frozen ones hold their shape(photo above).
Or you can check like this: I scoop the dough out of the pan with my finger, and if the liquid piece scooped up retains its shape (like toothpaste on a toothbrush), sticking out test tuft up and does not fall, then the dough is as it should be.
Due to this property, the custard dough, when laid out on a baking sheet, completely keeps its shape and pattern (if the syringe had a patterned nozzle).
And after baking, such an eclair will retain its patterned surface.
What to do if the dough turned out too thick or too liquid?
When this happened to me, I naively decided that the density of the dough (in one direction or another) can be changed by adding eggs or flour.
But in fact, these innovations in the recipe will only spoil the whole dough. And it will have to be thrown away.
You need to solve the problem this way.
If the dough is thick, then in a separate saucepan we make a little of the same dough, but more liquid (that is, put a little more water according to the recipe - boiled flour - laid eggs). And then this batter was mixed with our first too-thick-dough.
If the dough is liquid, then in a separate saucepan we make a little of the same dough, but thicker. That is, pour water and oil according to the recipe, put the flour according to the recipe - knead and brew the flour. And now we add this dough (which is still without eggs) to our first too liquid dough.
When laying out the dough on a baking sheet, there is another useful rule ...
RULE FOUR - the baking sheet must be wet.
We spread a baking sheet for buns with a VERY THIN LAYER of oil (vegetable or butter) - a thick layer of oil will give a thick crust at the bottom, which will be difficult to tear off the baking sheet.
Therefore, it is better to bake them on a silicone mat (it does not need to be lubricated with anything).
Be sure to sprinkle the baking sheet generously with water. I just pour water on it and then shake the water off the pan. And small droplets remain clinging to the oil.
These same droplets will give us the right humidity inside the oven. And then our buns will rise more amicably.
How to spread the custard dough on a baking sheet.
Put the dough on a baking sheet
- or a spoon (soaked in water).
- or a confectionery syringe with a large nozzle.
- or through a regular plastic bag with a hole cut in it.
- or twist a bag of plain paper.
For profiteroles, it’s better with a spoon - you get a perfect circle (if something is smeared, correct with a wet finger). Or a wide nozzle without a pattern.
Choux pastry MUST BE LOWER IN SMALL PORTIONS
Round - no more than a teaspoon.
Long - no more than two teaspoons by volume.
Otherwise, it will not rise - too much dough is difficult to rise.
Distance between servings custard dough - should be at least 2 centimeters. After baking - eclairs laid out with a spoon will look like round pot-bellied buns.
If long custard cakes - then with a syringe. If the nozzle of the syringe is thin, then you can simply squeeze several sausages next to each other (one on top of the other), and we will end up with a sausage of the thickness we need.
RULE FIVE - do not let the choux pastry lie on the baking sheet for a long time.
If the balls of custard dough pressed onto a baking sheet are not immediately placed in the oven, then moisture will begin to evaporate from the dough, and on top of the dough an unnecessary crust is formed. And then our eclairs (or profiteroles) will not rise.
RULE SIX - there must be hot humidity in the oven.
Preheating the oven up to 180 degrees.
We put our baking sheet with custard eclairs and cakes.
And now we will create an additional steam for the oven. To do this, pour water on the bottom of the mug and plop it directly on the hot bottom of the oven. Not on the flame itself, of course, otherwise it will go out, but on the hot walls or bottom of the oven. So our custard profiteroles will certainly rise.
RULE SEVEN - do not open the oven (until they are baked).
You ask, how do we know that they have already been baked if we do not open and look.
Small custard buns or cakes are baked 20 minutes. Until golden brown appears.
If 20 minutes have passed, you opened the oven, and your profiteroles not yet baked(puffed up but pale), that is, it is likely that in such a pale form they will fall off - they will be blown away. Then you can do this...
When you look into the oven keep a cup ready with a little water at the bottom. In the event that you see that the buns are still damp, and you need to let them bake more ... we plop this water on the bottom of the oven (we give it to the park) and quickly close the oven(without turning it off) - thus we give the buns time to bake until golden brown and not fall because of our premature intrusion into their steam bath.
That is…
While you were poking the buns with a match and assessing their degree of readiness, precious steam escaped from the oven. And we run the risk of getting DEFLATED Eclairs with him ..
Therefore, they looked ... they decided that they were still undercooked ... they flopped some water and closed it ..
So there is less chance that our custard buns will be blown away.
AFTER YOU HAVE DECIDED that the eclairs are already baked. We turn off the oven. We slightly open it, but we do not immediately take out our custard buns. Let's let them rest and get used to the new temperature 5 minutes.
These are the 7 rules - understanding that you will always MAKE YOUR DOUGH and the right consistency, and the right conditions for the perfect BLOODING of cakes or eclairs.
Let the choux pastry feel your LOVE, CARE and trust the hands of a professional.))
Well, in our next article we will do Cake SWANS - from custard dough. Recipe for beginners.
Good luck with your baking.
Olga Klishevskaya, specially for the site
"Eclair" in translation means "lightning, flash."
Some explain this by the fact that the eclairs were swept off the table at lightning speed, others argue that the name comes from the external, shiny appearance.
Most likely, both of these versions are reliable.
History of famous cakes
Eclairs with delicious custard are truly considered one of the world famous pastries.
The history of eclairs goes back to the 18th century. Invented and personified the idea of the French pastry chef Marie-Antoine Karem.
The most famous culinary specialist of his era worked in the kitchen of George IV, Talleyrand and the All-Russian Emperor Alexander I. His talent gave impetus to a new direction in cooking.
Classic eclair and its varieties
The classic eclair is an elongated cake with custard inside. Top it with either icing or chocolate.
But there are varieties of eclairs: shu and profiteroles.
The meaning of the cake has not changed, but in “Shu” the top is cut off, cream is put inside, the top is smeared with cream and the cake is covered. And "Profiteroles" are cakes with a diameter of 2-3 centimeters with filling or cream.
A few rules for making classic choux pastry
To prepare the classic choux pastry for eclairs, you need to remember the little rules:
- Eggs should not be cold, so remove them from the refrigerator before cooking;
- Choux pastry needs to be actively whipped, so use a mixer;
- Only natural ingredients must be used. No substitutes and vegetable fats. Cakes may not rise or be thick-walled;
- The consistency of the blank should be like homemade sour cream.
The right step by step recipe
Consider cooking step by step with photos.
We put the butter cut into squares in a water bath. Add 250 milliliters of water and a pinch of salt.
When the butter has melted, pour in the flour and knead the mixture with a mixer.
We get a homogeneous mass, which we continue to stir for 5 minutes, removing it from the water bath.
During this time, the dough will cool down a little and acquire the necessary elasticity. Eggs should be introduced into the brewed mixture in turn.
It's not worth rushing. Beat in one egg, knead until perfectly smooth, then the next.
The dough should be thin and non-liquid. It easily slides off the spoon and spreads slightly when trying to give it the desired shape.
The oven should be preheated to 180-200 degrees. Wet a baking sheet with water, put parchment paper on top and grease it with butter.
With the help of a pastry bag (and if there is no pastry bag, use a plastic bag with a cut off end) lay out the sticks as long as the index finger of the hand. Between the eclairs on the baking sheet you need to leave at least 3-4 centimeters.
Place the tray in the preheated oven. After 10 minutes, lower the temperature to 150 degrees and bake for another 20 minutes.
The oven must not be opened during baking, the cakes may “fall”. The finished dough should be golden brown and dry on all sides.
Now we invite you to watch this recipe in the video:
Choux pastry according to GOST (state standard)
This is a nostalgic recipe for custard dough according to GOST USSR. It's quick and easy to make, and the cakes are tender and delicious.
For the test you will need:
- Flour - 200 grams;
- Oil - 100 grams;
- Eggs - 300 grams (5-6 eggs);
- Water - 180 milliliters;
- A pinch of salt.
The dough is prepared according to this simple recipe, like the classic custard, but with slight changes.
We put the pan on the fire and put the butter in it. When the butter is melted, add water and salt.
Pour the sifted flour in advance, while quickly stirring the dough. Keep on fire for about 1 minute, stirring constantly.
Remove from heat and let the dough cool down a bit. Crack the eggs into a separate bowl and shake a little.
Slowly add the eggs to the batter, stirring constantly until smooth. The consistency of the dough should be the same as in the classic custard dough.
We spread the dough in a culinary bag and squeeze 10–12 cm sticks onto a baking sheet covered with oiled paper. We put the oven for 10 minutes at a temperature of 220 degrees, and then lower it to 170 degrees and bake for another 20-25 minutes.
Option to prepare the base with milk
If you can experiment with the filling for eclairs and put inside from sweet to sour-salty, then the recipe for custard dough does not allow liberties. The only thing that can be replaced is water with milk. And then in case you are preparing the dough with yeast.
To prepare choux pastry with yeast, take:
- Milk - 200 milliliters;
- Flour - 200 grams;
- Melted butter - ¼ cup;
- Chicken eggs - 4 pcs.;
- Dry yeast - 10 grams;
- Salt - 5 grams;
- Sugar - 5 grams.
To begin, beat the eggs into a foamy mass. Pour the flour into a bowl and pour in the boiled milk. Beat with a mixer until we get a homogeneous mass.
Dilute the yeast in a spoonful of warm water and add it to the dough together with sugar. Add the eggs to the batter and beat until smooth without lumps.
Salt the dough, add butter and, if necessary, add flour, bring to the desired consistency. Leave for one hour or a little more, the dough should triple in size.
We lay out the finished dough in the form of sticks 8-12 centimeters and bake for 30 minutes.
Basic recipe for air eclairs
To make eclairs at home, you need to follow special instructions for making dough, from which cakes are formed in the process.
To cook pastries, you need to take the following products:
- Flour - 200 grams;
- Margarine - 150 grams;
- Chicken eggs - 4 pieces;
- Salt - ½ teaspoon;
- Water - 200 ml.
You will also need custard for the filling, icing and powdered sugar for sprinkling on top of the eclair.
To prepare the dough, it is necessary to heat a glass of water on fire, then add salt, softened margarine. Boil.
Reduce the heat, add a little flour and mix thoroughly. After the mass has turned out to be homogeneous, quickly remove from heat and let it cool.
Beat the eggs one by one and mix thoroughly.
Using a pastry syringe, make eclair blanks on a baking sheet covered with oiled paper.
Bake for 25–30 minutes, set the temperature to 200 degrees.
Squeeze custard into cakes.
Top with frosting and sprinkle with powdered sugar.
Video recipe for such delicious and beloved eclairs:
The best toppings for French pastries
The traditional filling for eclairs is white custard.
However, over time, they began to be stuffed with various creams. Chocolate, caramel, vanilla - this is only a small part of what the world-famous dessert is now stuffed with.
To prepare a classic custard, you need to take:
- Sugar - ½ cup;
- Starch - 15 grams;
- Oil - 150 grams;
- Water - 150 milliliters.
In cool water, stir the starch, and then sugar.
We put the container on a small fire and very carefully, stirring, bring to a colorless jelly.
Remove from oven, let cool and add butter.
Beat with a mixer until desired thickness.
If you love eclairs with chocolate cream, then there is nothing easier than making it yourself.
Have to take:
- Cream or milk - 2 cups;
- Sugar - 100 grams;
- Chocolate - 50 grams.
Whip the cold cream with the sugar until the desired thickness is reached. After melting the chocolate, add it to the cream and beat everything together.
You can experiment a little with caramel cream, for example, add nuts or raisins.
Ingredients:
- Honey - 70 grams;
- Oil - 150 grams;
- Sugar - 250 grams;
- Any nut (peanut, almond) - 200 grams;
- Cream or milk - 250 grams;
- Ginger - 0.5 tablespoon.
Lightly toast the nuts in a frying pan and then finely chop. Boil the cream and add the ginger.
Remove the cream from the stove and let it cool down for about five minutes. Strain the cream, add salt and honey, bring to a boil.
In an empty saucepan, melt sugar until caramelized. Slowly pour the creamy mass into the caramel, constantly stirring, reduce the temperature.
Add the butter to the saucepan and stir. We remove from the oven. The filling is ready.
Cooking glaze with vanilla flavor
To prepare chocolate icing, take:
- Sugar - 100 grams;
- Water - 100 milliliters;
- Cocoa - 25 grams;
- Margarine - 50 grams.
Mash softened margarine with cocoa. Boil water and pour sugar into it, stir until completely dissolved. Pour warm syrup into margarine with cocoa, mixing thoroughly.
The frosting sets quite quickly, so cover the cakes as soon as the frosting is done.
To prepare classic icing for eclairs with vanilla, you need:
- Water - 5 large spoons;
- Vanilla - 1 package;
- Crushed sugar - 150 grams.
Mix vanilla and crushed sugar. Then pour 4 tablespoons of water and put on the stove.
When the glaze has thickened, remove from the oven. Top the eclairs with icing.
We offer you more options for fillings for baking. Try!
The recipe for a classic custard can be read. It differs from the modern one at times.
Now you can cook pancakes, and right at home. For recipes! This light dish is prepared quickly, but how much fun it brings!
More secrets
For the perfect dough, use only high-quality, fresh, natural products.
Special requirements for eggs: to obtain a good result, you need to use only fresh eggs. To check the freshness of the eggs, dip them in water. Stale eggs will float.
Use premium flour. The dough will be more weightless and airy.
Both in the dough and in the cream - only natural butter. Products with a spread or margarine are significantly inferior in taste.
Taking note of all of the above, you can cook unsurpassed eclairs!
By the way, on holidays they can turn from dessert into a snack!
Here is a great recipe for snack eclairs with cheese filling:
