Tasty little eclairs with custard cream, a real treat from childhood. This dessert deservedly won the hearts of all those with a sweet tooth.
Cooking time 40 minutes
Cream 20% fat. (for dough) 150 ml
Eggs (for dough) 3 pcs
Butter (for dough) 100 g
Wheat flour (for dough) 200 g
Cream 20% fat. (for cream) 200 g
Egg yolk (for cream) 3 pcs
Wheat flour (for cream) 20 g
Sugar (sand) (for cream) 100 g
Butter (for cream) 50 g
Vanillin (for cream) 1 g
Chocolate without additives (for glaze) 50 g
Butter (for glaze) 2 tbsp. l.
Heat the cream in a small saucepan and dissolve the butter in it.
Boil. Add flour little by little, stirring constantly.
When the dough begins to move away from the walls, remove from heat and transfer to a bowl. Using a mixer with spiral attachments, introduce one egg into the dough, constantly stirring the dough.
When the dough becomes elastic, transfer the dough to a pastry syringe or bag.
Cover the baking sheet with parchment oiled with vegetable oil. Spread the dough in small portions at a distance from each other.
Bake for 15 minutes at 220 degrees C.
Pour the cream into a saucepan and put on fire, bring to a boil.
Beat the yolks with sugar and vanilla.
Pour hot cream into a bowl with yolks and whisk, pour back into the saucepan and put on low heat, stirring constantly. When the mass thickens, remove from heat and allow to cool.
Drive in the butter. The cream is ready.
For the icing, melt the chocolate in the microwave and mix with the butter until smooth.
Fill the eclairs with cream using a pastry syringe.
Put on a dish and cover with glaze.
Bon appetit in the New Year!