Eclairs with custard are tasty light cakes. It is quite simple to prepare such dessert and in house conditions, however it is necessary to pay much attention to doughing.
Eclairs - the well-known French dessert. Creation of cake is attributed to the famous French culinary specialist Mari-Antawn Karema. Eclairs became widespread in the 19th century.
In Germany the eclairs are often called "a love stone", "a hare paw" or "coffee bar".
For preparation of eclairs with custard it is required to you: 1 glass of water, 150 g of wheat flour, 110 g of a desi, 5 eggs, 1 glass of granulated sugar, 1 tsp of vanillin, 1/2 tsps of salt.
To prepare a tasty dessert, first of all make dough. Take a pan and pour in it a necessary amount of water, and then put on average fire. Add to a pan 100 grams of a desi and a pinch of salt. Bring ingredients to the boil, gradually beginning to add to them 130 grams of wheat flour. Constantly mix pan contents not to allow formation of lumps. On moderate fire you cook weight within 1-3 minutes. You watch that the turned-out dough didn't burn.
Remove a pan from fire and let's the test cool down a little, approximately up to 70 wasps. The first minutes of preparation, most likely, you will be guarded by a type of the test, however without stopping mixing it, you will achieve necessary consistence. At that time, while dough cools down, take 3 eggs and slightly shake up them. When dough is the necessary temperature, add to it a frothed eggs and carefully mix. For process acceleration you can use the mixer. Place the cooled-down uniform dough in a pastry bag. Prepare a baking tray: grease it with a small amount of vegetable oil and lay parchment paper. Further, using a nozzle for a pastry bag or the confectionery syringe, squeeze out on a baking tray dough in the oblong portions. Warm an oven to 170 wasps and place in it a baking tray with eclairs. Bake them within 35-40 minutes. After time take out preparations for cakes from an oven and let's them cool down to room temperature. At this time make custard. Take a small pan and break in it 2 eggs, then add 20 grams of wheat flour, mix ingredients before disappearance of lumps. In other capacity pour milk and add granulated sugar, put on average fire and bring to the boil. Pour out the begun to boil milk to weight of eggs and torments, carefully mix to uniformity. Put the turned-out cream on slow fire and bring to solidification, constantly stirring slowly. Don't allow boiling at all. Further add to the weight of 10 grams of a desi and vanillin. Mix to full solubility of products. Cool cream, having shipped a pan with it in the container with cold water. By means of the confectionery syringe fill each eclair with custard.
If you have no confectionery syringe, you can fill eclairs with custard as follows: make cuts on buns and enclose a small amount of cream in them.
The dessert is ready. Give it with hot tea.