Eclairs with Butter Cream
Baking and Desserts • European
Description
Eclairs with Butter Cream
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Water 5 fl oz
- Salt 0 oz
- Farm fresh eggs 4 pieces
- Condensed Milk 6 tablespoons
Step-by-Step Guide
Step 1
For the dough, place 100 g of butter in a saucepan, add 180 ml of water, and a pinch of salt. Bring to a boil.
Step 2
Add the sifted flour (200 g) and mix well. The flour should cook, and the dough should come together in a ball. Attention! The flour must be well-cooked, so do not remove it from the heat immediately; stir it on the stove.
Step 3
Transfer it to a bowl to cool to at least 140°F.
Step 4
Add the eggs one at a time, mixing the dough with a mixer or spatula.
Step 5
Mark the baking paper with a pencil. The length of the piped stick should be about 11–12 cm. Bake at 430°F for the first 10 minutes, then for another 25 minutes at 355°F.
Step 6
Prepare the cream. For the butter cream, I needed 100 g of butter and 6 tablespoons of condensed milk. Whip the butter until light, then gradually add the condensed milk. Fill the cooled eclairs with the cream by slicing them open lengthwise. Place them in the refrigerator.
Step 7
Warm the prepared icing and dip each eclair into it.
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