Choux pastry, or eclairs, are cooked simply and quickly, and the result turns out just remarkable. As a stuffing it is possible to use custard, condensed milk, jam, whipped cream, etc.
Custard paste
Put in hot water or milk (glass) 150 g of a desi, 2 tablespoons of sugar (without top), it is a little salt and bring to the boil. Lower fire to a minimum and pour 200 g of a sifted flour (approximately thick glass tumbler) into a pan. Warm up dough of minute 2-3, mixing, then remove from fire. Begin to drive in into egg dough on one, all the time stirring dough until it begins to try to keep step with a spoon. 4-5 eggs will be required.
Oil a baking tray and a teaspoon lay out on it test pieces. Consider that in the course of baking cakes strongly increase in volume therefore leave distance between test pieces not less than 3 cm. Bake cakes in frying to oven of minutes 10-15 until they blush, then lower fire and bring to readiness.
Cool ready cakes and make sideways an accurate cut through which you will fill them with cream.
Cream from a condensed milk and oil
You cook a condensed milk within 1.5 hours, then cool and shake up, adding 200 g of the softened (not kindled) desi on a piece.
Custard
Pound 4 eggs or 5 yolks with a glass of sugar, add 2 tablespoons of flour, part this dough of 0.5 l of cold milk and stir that there were no lumps. Put on small fire and bring to the boil, constantly stirring slowly with a wooden spoon or a veselka. Remove from fire, add vanillin and cool.