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Classic eclair recipe

  • Classic eclair recipe
  • Rating:
  • Time:
    40 min
  • Servings:
    23
  • Difficulty:
    easy
During my multi-year practice, I have seen hundreds of different types of éclairs. With taste of kiwi, passion fruit, strawberry, etc. Someone uses cream as a filling, some – cottage cheese cream, and some does not use anything at all. The most canonical and traditional receipt is a recipe of éclairs with custard. It is this éclairs we are going to cook. Before starting the dough preparing, think about custard. With this recipe we will make a choux dough, which we will stuff with it.

Ingredients:

Water — 50 g,
Milk — 50 g,
Butter — 50 g,
Flour — 75 g,
Egg — 2 or 3 pcs,
Salt — semi-pinch
1
Place the milk, the butter, the water and the salt into a saucepan and bring them to the boil.
2
Not removing the saucepan from heat add the flour, while stirring.
3
Now, remove the saucepan from heat, add the eggs gradually (one egg after another), quickly and thoroughly stirring, as in a hot dough an egg can quickly get boiled.
4
Mix the mass till it becomes smooth.
5
Using a pastry bag, put the dough in strips of 10 cm onto a greased baking pan.
6
Put the pan into the oven, preheated up to 200 degrees for 20 minutes. You should get hollow dough with a crispy crust.
7
Put it to get cooled and then cut it alongside and fill with previously prepared custard. The top of eclairs can be coated with glaze.
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