Cream puffs with custard cream
Description
The pastry is simple and quick to prepare. Minimal effort, and you'll have over 20 delicious eclairs on your table. Fill them with any cream (buttercream works best), drizzle with icing (optional), and dust with powdered sugar before serving. That's it! Place the eclairs filled with classic pastry cream into the refrigerator to set for a couple of hours, then serve. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. The most important step is preparing the dough. Pour cold water into a saucepan. Add butter or margarine, salt, and bring to a boil. Once boiling, gradually add flour, constantly stirring with a wooden spoon.
- 2
Step 2
2. Place back on the heat and continue stirring the mixture. As a result, it should darken slightly. Remove from heat and let cool. Our choux pastry is ready.
- 3
Step 3
3. Using a pastry bag, pipe "stripes" onto a baking sheet (I usually place parchment paper and grease the bottom of the pan with vegetable oil).
- 4
Step 4
4. Place the tray in an oven preheated to 200 degrees. Bake for no more than 20 minutes, then remove the eclairs and let them cool. Make the pieces about 4-6 centimeters in length, keeping in mind that they will rise slightly during baking.
- 5
Step 5
5. You can use any cream (in this case, the recipe calls for custard), but I prefer caramel more. You can boil condensed milk yourself and mix it with butter—this cream also goes very well in eclairs.