Custard cake with protein cream
4 servings
80 minutes
Cream-filled eclairs are a true masterpiece of Russian cuisine, captivating with their tenderness and lightness. Its origins trace back to European traditions but has long become a beloved treat in Russia. The light and porous choux pastry is made by quickly boiling flour and then baking it to a golden crispy crust. The inside of the pastry is filled with fluffy protein cream made using the classic technique of whipping hot syrup with egg whites. The cream adds sweet freshness and a silky texture to the dessert. These pastries are perfect for both festive tables and cozy tea gatherings. A final touch is a thin layer of melted chocolate that transforms them into small gastronomic masterpieces.
1
Put butter, water, and salt in a small saucepan and bring to a boil. Remove the saucepan from the heat and IMMEDIATELY add a cup of flour, quickly stirring the dough with a wooden spoon until it forms a ball that pulls away from the sides of the pan. VERY IMPORTANT! Do not delay for a second and add the flour to the saucepan instantly, before the water temperature drops.
- Butter: 100 g
- Water: 35 ml
- Salt: to taste
- Wheat flour: 250 g
2
When the dough cools slightly, add the eggs one by one, thoroughly beating the dough with a mixer or whisk each time.
- Chicken egg: 4 pieces
3
Grease the baking tray and place the choux pastry on it, forming balls with two teaspoons (for profiteroles). Space them out on the tray. The choux pastries should rise two or three times.
4
Bake at 200 degrees for 10 minutes, reduce the temperature to 180 degrees and bake for another 15-20 minutes.
5
When the pastries are golden brown, take them out of the oven and let them cool. Empty profiteroles or eclairs can be stored in an airtight container for a few days, and filled with cream just before serving.
6
For the cream, combine water and sugar in a saucepan and set on low heat to boil.
- Water: 35 ml
- Sugar: 140 g
7
At this time, we start whipping the egg whites with lemon acid, close to the stove. The egg whites should be whipped into a very fluffy mass, and the syrup should pass the 'hard drop' test. We pour the syrup into the egg whites in a thin stream, continuing to whip. Whip again well into a strong mass.
- Egg white: 2 pieces
- Citric acid: to taste
8
Put the cream in a bag or syringe.
9
Make a cut or hole in each profiterole and fill it with cream.
10
Melt chocolate in a water bath for decoration and drizzle over the éclairs.
- Chocolate: 50 g