Kitchen appliances and utensils:
- regular sieve or mug;
- spoon;
- containers for ingredients;
- oven;
- plate;
- stewpan;
- stirring paddle;
- fork;
- parchment paper.
Ingredients
| Product | amount |
| Flour | 150 g |
| Butter or Margarine | 100 g |
| Water | 250 ml |
| Eggs | 4-5 pcs. |
| Salt | 2 g |
Step cooking
- Sift the flour. Flour must be selected with strong gluten.
- Break the eggs into a bowl (only 4 eggs), add the fifth if necessary.
- Put butter in a saucepan, add a pinch of salt, sugar and 250 milliliters of water there.
- We put the stewpan on the fire, stir and bring to a boil.
- As soon as the liquid boils, remove from heat. Add all the flour to the hot liquid and mix well until smooth.
- We put the stew-pan on the fire and dry the dough, literally a couple of minutes, to evaporate the remaining liquid. Stir regularly all this time. To understand that the dough has dried, pay attention to the bottom of the stewpan. When you notice the remains of flour at the bottom, you can remove the stewpan from the stove.
- Put the dough in a bowl and stir the dough for a couple of minutes to allow the dough to cool.
- When the dough has cooled slightly, add one egg at a time and mix them in the dough. Be sure to add the eggs one at a time to track the consistency of the dough.
- The consistency will be as it should when the dough is soft enough. If an incision is made, it should contract. Add exactly as many eggs as needed in order to obtain the necessary consistency.
- Knead the dough after adding all the eggs for about 3-5 minutes.
- We spread the parchment paper on the baking sheet and lay the dough on it, it is possible with the help of special nozzles, it is possible with the help of a spoon. The dough should turn out in the form of oblong strips about 5 centimeters thick.
- Grease each strip of dough with a beaten egg mixed with a small amount of salt.
- We draw with a fork small strips on the dough, not pressing hard on the dough, but slightly touching it.
- Preheat the oven to 210-220 degrees. We put the dough for eclairs to bake for 5 minutes at this temperature, after 5 minutes we lower the temperature to 190 degrees and bake until fully cooked. It will take about 30-40 minutes. The first 20 minutes we don’t open the oven, otherwise the dough will fall. After 25-30 minutes, the oven can be opened for a couple of minutes to let off steam. Baked custard bases are very neat and even in color.
- Done! It remains to cool the basics from the dough and fill with the filling, depending on the recipe. Enjoy your meal!
Video recipe
You can watch this video to take a closer look at the whole process of baking a custard dough for eclairs. The woman from the video will tell a lot of useful information about how to form the dough correctly and how to make it truly perfect. You will learn a lot and will surely be able to repeat this recipe at home. A bit of patience, and a step-by-step description of making custard dough from this video will help you prepare the most delicious basics for eclairs. Enjoy watching!
Now you know how simple and easy the basics are made of custard dough for eclairs. You can use this dough for other cakes and add any filling to your taste in the middle. Cooking does not take much time, but it is important to be very attentive to each item described in the recipe.Then you can definitely repeat this baking at home the first time! Have you ever made choux pastry? If so, share your impressions. Was it difficult for you or did you easily cope with this task? Write your answers below in the comments!
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