Eclairs with Meringues
Baking and Desserts • Singaporean
Description
Eclairs with meringues
Ingredients
- Margarine 5 oz
- Wheat Flour 2 glasses
- Sugar 2 glasses
- Chicken Egg 10 pieces
- Milk ½ l
- Lemon 2 pieces
- Vanilla salt 1 tablespoon
- Salt a pinch
Step-by-Step Guide
Step 1
Place the margarine in a saucepan, add a cup of water, a pinch of salt, and put it on the heat. Once the margarine has melted, add one cup of flour and stir vigorously until the mixture becomes a uniform mass. Remove from heat and beat in five eggs one at a time.
Step 2
Grease a baking sheet with butter and place sixteen rolls on it. Put the baking sheet in a preheated oven at 390°F for forty minutes, and do not open the oven door under any circumstances.
Step 3
Separate five egg yolks, place the egg whites in the refrigerator, and whisk the yolks with a cup of sugar. Add two tablespoons of flour and mix well. Pour in cold milk and place the mixture over heat. Bring to a boil, stirring constantly, until the cream thickens. Add the zest of lemons and vanilla sugar to the cream and stir.
Step 4
At this point, you can reduce the oven temperature to 180 degrees and continue baking.
Step 5
Remove the egg whites from the refrigerator and beat them together with a cup of sugar until they form a thick foam. Pipe the meringues onto a baking sheet lined with foil.
Step 6
Remove the éclairs and fill them with cream. Then, place a baking sheet with meringues in the oven, reducing the temperature to 210°F for thirty minutes.
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