Delicious eclairs with custard without oil at home

Kitchen appliances and utensils:

• oven;
• hob;
• stewing pan for 1-1.5 liters (a small saucepan with thick walls);
• spoon fork;
• a baking sheet;
• parchment paper;
• cream injector;
• round nozzle on a confectionery syringe (disposable confectionery bags are also possible);
• kitchen scales;
• beaker.

Ingredients

Step cooking

1. Take a small stewpan for 1-1.5 liters. If not, then any saucepan or ladle with a thick bottom. Pour 100 ml of water and 100 ml of milk into the stewpan. Milk should only be fresh, carefully consider this, otherwise the dough will not work.
   
2. Send butter in the amount of 90 g to the stewpan too. It is better if the oil is at room temperature, not cold. Then it will quickly dissolve in the liquid.
   
3. Put the stewpan on the fire (medium) until all the ingredients boil. Stir the boiling liquid all this time, do not let anything burn.
   
4. When the liquid boils, add the sifted flour of 120 g. Pour and stir quickly until the flour is completely filled. Continue stirring and boil the dough for 10 seconds. Remove from the heat and stir a little more so that the dishes cool down and nothing is adhering to it. The dough should cool slightly (5-7 minutes).
   
5. Turn on the oven 180 ° C. When the dough has cooled slightly, beat one egg into it and mix. Then drive in the second and repeat the kneading. Well, the last, third egg.
   
6. After the eggs are introduced, the dough should become thick and stretching. Another important factor is uniformity, check that there are no lumps.
   
7. Take a disposable pastry bag and cut off the edge so that a hole is formed the thickness of a finger girth (you can and more).
   
8. Put the dough in a pastry bag and squeeze thick strips onto parchment paper or foil that lining the pan. The length depends on your desire - usually the length of your index finger.
   
9. Bake the eclair dough for 20-25 minutes. Never open the oven while baking is in progress! Otherwise, the dough will sit.
   
10. Now brew the cream. To do this, pour 250 ml of milk into a saucepan and put on fire. Bring to a boil.
    
11. Wash two eggs, even if they look clean. It is even better to lower them in a soda solution for several minutes. Then separate the whites from the yolks. Mash two yolks with 100 g of sugar.
    
12. Add 30 g flour and a pinch of vanillin to this.
    
13. Mix everything to get a homogeneous mass.
    
14. Add the resulting mixture to hot milk and mix everything very carefully so that there are no lumps.
    
15. Put the saucepan again on low heat and, stirring constantly, bring to a boil, and then boil until thick. Cream should be like not very thick sour cream.
    
16. Eclairs should cool before filling, the cream should not be hot either. Put the cream in a pastry bag with a round nozzle (you can do one-time without nozzles).
    
17. In each eclair on the side, make a hole with a knife and fill the cake with cream through this hole.
    
18. That's all! Fast and tasty! You can also glaze eclairs.
    

Video recipe

If there is at least something that you do not understand, watch the video below. In it, in an accessible form, the whole process of preparing eclairs with custard is clearly shown. Very clear information, no unnecessary gestures - what you need for any housewife! Enjoy watching!

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