The best custard. Cream for eclairs

For those who like to eat desserts andbaking of their own production, it was always important to quickly prepare a cake, a cake, a biscuit or jelly. In order to treat your loved ones with delicious pastries, you just need to cook something original and a set of products for this.

For example, did you know that from a brew doughyou can cook not only traditional, but very tasty custard cakes - eclairs, but also make tartlets with different fillings: salads, fish, meat, pate, etc.?

In order to decorate the table with an original snack, and serve tea or coffee with custard cakes with different creams, you will need the same recipe for a custard batter.

So, for cooking at homeproducts from the brewed dough, you need 100 grams of margarine or butter, 150-200 grams of flour, half a cup of water, ¼ teaspoon of salt, 5 eggs. The custard, the recipe of cotro at different hostesses can differ, to prepare better after the termination of a batch to be convinced, that eclairs have turned out the correct form, hollow, and they can be stuffed.

In a small saucepan pour a certainrecipe the amount of water, sprinkle salt and add oil. We put on a small fire and bring to a boil. The technology of preparation of the custard and cream is the same: just like the brewed dough, only in milk, the custard is prepared. The recipe for cooking the dough assumes that while a saucepan of water and oil is boiling on fire, you must prepare the eggs to inject them alternately into the dough. To do this, each egg should be thoroughly washed with soda, rinsed and, breaking over a cup or glass, see if it is fresh, whether it contains suspicious bloody inclusions or other defects. When the water in the saucepan boils, immediately pour into it the whole portion of flour and then stir until the lumps disappear. Also prepared and custard. The recipe for its preparation also requires constant stirring to avoid the formation of lumps. When the brewed dough has cooled to 70 degrees, start to enter it one at a time, eggs. In order to make the dough "right", you need to grate each egg until a homogeneous mass is obtained. With each new egg, it will become more difficult to mix the mass, it will become viscous and dense, but this is just a sign of a quality custard batter. If the dough is too liquid, it will spread on the baking sheet, and the products from it will turn out to be of poor quality, irregular in shape. Therefore, mixing the dough, try to determine its consistency: if you add large eggs, you may need one less.

When the dough is ready, a thin layer of fatgrease the baking tray and lay on it with a spoon (or pastry syringe) your dough. Note that the items will increase three times, so leave enough cake between the cakes. Finished products will be easily removed from the baking sheet, have a large cavity inside, a smooth golden surface, a nerve bottom.

Now you can begin to prepare the custard. The recipe for its preparation is simple: in the boiling sweet milk slowly pour the egg-flour mixture, and stirring constantly, bring to a thickening. In the home custard you can add cocoa, then you will get a chocolate cream. The recipe for oil cream is also quite suitable for eclairs, but its preparation requires skill and skill to handle the mixer and know the properties of butter: if it is beaten with sugar syrup for longer than necessary, it will turn into a sweet buttermilk and a thick oil fraction. Therefore, the cream for eclairs, the recipe of which you have not yet "rolled back", it is better not to use it. Prepare the cream that works best for you. It can be an oily cream with boiled condensed milk, with a protein-sugar mass, as well as a protein cream.

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