Cream for eclairs
Description
The dish is prepared without unnecessary complications. I highly recommend this "Plombir" cream recipe to those home cooks who often bake cakes or make pastries—definitely add it to your recipe collection. It's made from simple ingredients, remains stable during use, and doesn't separate. Check out the step-by-step cream preparation instructions and delight your loved ones with various delicious treats. The recipe is calculated for two portions of eclairs. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients. The butter for the cream should be at room temperature.
- 2
Step 2
Start preparing eclairs by making the cream. For this, place 2 eggs, 150 grams of sugar, and cornstarch into a saucepan, and mix.
- 3
Step 3
Pour in half (250 ml) of the milk, mix until smooth, then add the remaining milk (250 ml), place on the stove over medium heat. Cook, stirring constantly.
- 4
Step 4
After boiling, cook for about 2 minutes until thickened.
- 5
Step 5
Cover the cream with plastic wrap, pressing it directly onto the surface of the cream, and let it cool to room temperature.
- 6
Step 6
To prepare choux pastry for éclairs, pour 125 ml of milk and 125 ml of water into a saucepan, heat until boiling, then add butter (100 grams).
- 7
Step 7
Add all the flour at once to the saucepan and mix vigorously.
- 8
Step 8
As soon as the dough comes together into a ball and pulls away from the sides of the saucepan, remove from heat and let cool slightly.
- 9
Step 9
Add the eggs to the dough one at a time, mixing each one in thoroughly. As soon as you incorporate the first egg, add the next one.
- 10
Step 10
Transfer the dough to a piping bag and pipe éclairs onto a baking sheet.
- 11
Step 11
Bake eclairs at 190 degrees Celsius for 30-35 minutes, then reduce the temperature to 160 degrees and bake for another 10 minutes. Don't rush to take the baked eclairs out of the oven; slightly open the oven door and leave them inside for about 10 minutes so they don't collapse due to the temperature difference.
- 12
Step 12
While the eclairs are cooling, finish preparing the cream by removing the plastic wrap and beating it with a mixer.
- 13
Step 13
Add vanilla extract to the cream, then gradually add softened butter at room temperature. For the cream to mix well, the custard base and the butter should be at the same room temperature.
- 14
Step 14
Beat the "Plombir" cream until smooth. It turns out fluffy and holds its shape well.
- 15
Step 15
Make longitudinal cuts in the eclairs, transfer the cream to a piping bag, and fill with cream.
- 16
Step 16
To prepare chocolate glaze, mix 60 grams of chocolate with two tablespoons of milk and melt in the microwave in short 15-second intervals.
- 17
Step 17
Mix the glaze until smooth, then apply it to the eclairs using a silicone brush.
- 18
Step 18
Let the glaze set and serve the delicious eclairs. They turned out very tasty, largely thanks to the "Plombir" cream, which really tastes like ice cream.