Custard cakes with butter cream
8 servings
60 minutes
Cream-filled éclairs are a true symbol of the sophistication of Russian cuisine. Their history begins in classic French cooking but over time they became a beloved dessert in Russia. The airy choux pastry, made from a traditional recipe, becomes light and crispy when baked while remaining soft and hollow inside, creating the perfect base for filling. The cream made from condensed milk and butter gives the pastries softness and richness of flavor. This dessert is ideal for festive tea parties, romantic evenings, or simply cozy home treats. Eclairs pair wonderfully with coffee, tea, and dessert wines, and their elegant appearance makes them a decoration for any table.
1
Bring water to a boil with a pinch of salt, sugar, and butter.
- Water: 250 ml
- Salt: to taste
- Sugar: 3 tablespoons
- Butter: 125 g
2
Gradually add the flour and cook for another 2-3 minutes.
- Wheat flour: 170 g
3
Remove from heat and let cool to a warm state.
4
Then add one egg at a time until the dough becomes like very thick sour cream.
- Chicken egg: 4 pieces
5
Spray the baking tray with water and use a pastry syringe to place the dough.
6
Bake for 45 minutes at the bottom (do not open the door) and 5 minutes at the top.
7
Cool down and fill with cream using a syringe. For the cream, whip condensed milk with butter.
