Butter cream for eclairs
Description
The dish is prepared without unnecessary complications. Making a buttery cream for eclairs is very simple. For this, you'll need a frying pan, two saucepans, and a sink with ice :) The cream turns out just as delicious as the ones in Soviet-era eclairs. First, we lightly toast the flour to give it a subtle spicy aroma, although this step is optional. Then, we simultaneously cook in two saucepans at once to save time. Next, we prepare the cream over heat, and here you must be extremely attentive and never leave it unattended. Best of luck! The finished dessert can now be served.
Instructions
- 1
Step 1
First, fry the flour in a pan until it acquires a pleasant nutty aroma.
- 2
Step 2
Pour the flour into a saucepan and break the eggs into it. Mix thoroughly until no lumps remain. In another saucepan, pour the milk, add sugar, and heat until boiling.
- 3
Step 3
Pour the hot milk into the egg mixture in a thin stream, stirring constantly. The eggs must not have time to curdle!
- 4
Step 4
Then return the pot to medium heat and stir constantly (!). By this time, the liquid should have evaporated and turned into a fairly thick cream. Then remove the pot from the heat. Add oil and butter. Stir until the butter is completely melted.
- 5
Step 5
Then the cream needs to be cooled down quickly. For this, we can use ice or a sink filled with icy water. Place the saucepan into the cold water and cool it down, stirring constantly.
- 6
Step 6
We cut the ready and cooled eclairs on the side and fill them with cream. Then we close them back and everything is ready.