Eclairs with custard protein cream
6 servings
60 minutes
Eclairs with custard cream are an exquisite French delicacy, dating back to the 18th century. The classic choux pastry turns into a crispy shell filled with sweet meringue cream. Eclairs pair wonderfully with coffee or hot chocolate, perfect for festive tables or enjoying in a cozy atmosphere.
1
First, we will knead the dough. For this, place a pot on the fire, add 125 ml of water, 125 ml of milk, and 100 g of butter. Stir constantly until it boils. Reduce the heat to medium. Add a pinch of salt and sugar and mix thoroughly.
- Water: 125 ml
- Milk: 125 ml
- Butter: 100 g
- Salt: pinch
2
While stirring, add all the flour at once and knead thoroughly for about 2 minutes. The dough should become uniform and start to form a ball. The mixing should be intense to avoid lumps, and try to turn the dough to ensure all the flour is well incorporated.
- Wheat flour: 150 g
3
Transfer the dough to a plate to cool. If the dough doesn't cool, the eggs will cook when added.
4
Add the eggs to the dough one by one. You may only need 4 eggs, depending on their size. After adding each egg, mix the dough thoroughly with a spatula or special attachment until smooth. When the dough is smooth, shiny, and soft, it flows slowly from the spoon in a wide, even ribbon. Attention! If the dough is too thick, the éclairs won't rise!!! So it's better to add 4 eggs in parts.
- Chicken egg: 5 piece
5
Place the dough in any shape on a baking sheet lined with parchment paper. This can be éclairs or profiteroles, or anything else. It's convenient to use a piping bag to place the dough; if you don't have one, use a sturdy bag or simply spoon the dough. Make sure the éclairs are not placed too close together, as they will expand.
6
Place the éclairs in a preheated oven at 200-240 degrees for 20 minutes. Attention! Do not open the oven after placing the éclairs until they are done! Otherwise, they will 'deflate'. The éclairs should be golden and dry on top, meaning there should be no moisture at all. After that, reduce the temperature to 160 degrees and keep them for another 7 minutes. Turn off the oven and let them cool. Only when the oven is completely cool, open it slightly (the size of a matchbox), check again that it has cooled, and you can take out the éclairs. While they are baking, you can prepare the meringue cream.
7
For this, mix 100 ml of water and a cup of sugar in a small saucepan. Place it on the heat, bring to a boil, and wait until the syrup starts to thicken. If you are sure it is ready, take a little syrup in a spoon, dip it in cold water and roll it into a ball. If the ball rolls easily, the syrup is ready.
- Water: 125 ml
- Sugar: 1 glass
8
While preparing the syrup, start beating the egg whites. To help them hold their shape better, chill them, add a pinch of salt, and optionally, lemon acid. Attention! The whites must be beaten continuously!
- Egg white: 3 pieces
- Salt: pinch
9
Once the syrup is ready, slowly pour it into the whipped egg whites while continuing to whip. The cream will increase several times. Keep whipping until the cream cools down. To cool it faster, you can place the bowl with the cream in a pot of cold water and continue whipping until it cools.
10
Cut the éclairs/profiteroles, optionally remove the soft center of the éclair.
11
Fill the eclairs with protein cream. Enjoy your meal!