Custard cakes with butter cream
6 servings
120 minutes
Cream-filled éclairs are a classic European dessert, exquisite and airy. Their history dates back to the 18th century when French pastry chefs began experimenting with choux pastry. They resemble golden clouds, crispy on the outside and tender inside. The filling of butter and condensed milk gives the éclairs softness and a rich flavor with caramel notes. These pastries are perfect for a cozy tea time or festive table, and their lightness makes them a delightful end to a meal. Éclairs can be served with a cup of coffee or fragrant tea, enjoying the harmonious blend of textures and flavors.
1
For the test, we place a pot on medium heat, pour in water, and add 80 grams of butter. While the butter melts, we add salt and mix well. When the butter is completely dissolved, we add flour and quickly mix everything well. The dough starts to cook and form into a ball. We remove the pot from the heat and transfer the dough to a bowl; it should cool down.
- Water: 125 ml
- Butter: 100 g
- Salt: 0.5 teaspoon
- Wheat flour: 150 g
2
You need to mix eggs into the cooled dough. Do this step by step, fully mixing each egg separately, and do this for 4 eggs. The dough is ready.
- Chicken egg: 4 pieces
3
For the filling: mix 120 grams of butter and condensed milk with a mixer until smooth.
- Butter: 100 g
- Condensed milk: 350 g
4
Place the dough on parchment paper, previously greased with butter, in the shape of a ball. Bake at 180 degrees for 30 minutes. Allow to cool. The filling can be added through a syringe or by cutting the pastry and adding cream.
- Butter: 100 g
