Cream for eclairs
Description
To obtain a cream of excellent quality, naturally, only high-quality ingredients are necessary. Full-fat milk, fresh eggs, and real vanilla will do the job. But you'll also need to put in a little effort to make the cream light and delicate in taste. Just follow the recipe—that's the whole secret.
Instructions
- 1
Step 1
Break the eggs directly into the saucepan, as we will later heat the mixture. Beat the eggs with sugar using a mixer very thoroughly.
- 2
Step 2
Sift the flour through a sieve, gradually adding it to the eggs. Beat well after each addition of flour. Do this in portions. Add vanilla at the end.
- 3
Step 3
Dilute the egg-flour mixture with cool milk. Beat again. Place the saucepan over heat. Without stopping, stir constantly and bring to a boil over low heat. The cream can be made thicker or thinner. To thicken, increase the cooking time of the cream on the stove.
- 4
Step 4
In the case of éclairs, it's better to make the cream less liquid so that it doesn't leak out of the pastries. The cream must be cooled before serving. To fill the éclairs, simply slice them lengthwise with a sharp knife or inject the cream using a thick syringe or a special tool. The treat is ready. Enjoy the delicate flavor of this exquisite dessert!