Pastries
Description
The recipe won't take much time. I start with preparing the cream since it needs plenty of time to chill. You can decorate the finished eclairs to your liking: with chocolate, caramel, or cream. For the filling, you can use custard, condensed milk, curd cream, or berry cream. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Place the yolks, starch, and 1/4 cup of sugar into a bowl, and whisk until a smooth mixture forms.
- 2
Step 2
2. Warm the milk, but do not bring it to a boil, then stir in ¼ cup of sugar. Slowly pour the milk into the egg yolks in a thin stream, stirring vigorously to prevent the yolks from curdling.
- 3
Step 3
3. Pour the mixture back into the saucepan and place it over low heat.
- 4
Step 4
4. Constantly stir everything with a whisk to prevent lumps from forming.
- 5
Step 5
5. Place a sieve over a deep bowl and pour the cream into it, straining it.
- 6
Step 6
6. At the very end, add butter and vanilla to the cream, mix with a whisk, cover with plastic wrap, and refrigerate for several hours.
- 7
Step 7
7. Place the chocolate chips in a bowl, heat the cream, and pour it over the chocolate.
- 8
Step 8
8. Leave the mixture for 5 minutes, then stir thoroughly until a uniform consistency is achieved.
- 9
Step 9
9. Pour 0.5 cup of milk into a saucepan, add water, 2 tablespoons of sugar, and 4 tablespoons of butter; place the saucepan over heat.
- 10
Step 10
10. Bring the mixture to a boil and add all the flour at once.
- 11
Step 11
11. Vigorously mix with a spatula until the dough forms a ball.
- 12
Step 12
12. Remove the pot from the heat and let it sit for 3 minutes, then add 3 eggs and the egg whites, vanilla, and mix.
- 13
Step 13
13. Place the dough into a pastry bag and pipe eclairs onto a baking sheet lined with parchment paper.
- 14
Step 14
14. Bake the eclairs at 220 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake for another 30 minutes. Cool the eclairs, then make a deep puncture on one side.
- 15
Step 15
15. Using a pastry bag, fill each éclair with cream.
- 16
Step 16
16. Dip one side of the pastry into the chocolate ganache and place it on the table to set.
- 17
Step 17
17. Decorate the pastries with white chocolate. Let stand for a while, then serve.