2020-08-13 / test@t

Eclairs with custard and colored glaze

Light, crispy pastries with a delicate cream inside, covered with glittering glaze. Yummy, and nothing more!

Eclairs with custard and colored glaze
  • water 1 glass (s)
  • butter 260 g
  • wheat flour 1 cup (s)
  • chicken eggs 4 pcs.
  • salt 1/4 tsp
  • milk 90 ml
  • sugar 155 g
  • vanilla sugar 1 tsp
  • chocolate white 1 bar
  • milk chocolate 1 bar
  • cream 50 ml
  • food dyes 3 pcs.
  • waffle 1 pc.
  • M&D dragee to taste
  • pastry sprinkles to taste


Step 1
Combine water and butter (100 g) in a small saucepan, add salt. Put the saucepan over medium heat and bring the contents to a boil, then reduce the heat and gradually add, constantly stirring the dough, the flour sifted through a sieve. Then remove the pan from the heat and cool the cooked choux pastry. Into the chilled dough add one egg (3 eggs), each time kneading the dough until smooth.
Step 2
Cover the baking sheet with baking paper. Put the custard dough in a plastic bag, cut off the corner of the bag with scissors and squeeze out the dough in strips 10 cm long. Put the baking sheet with the future eclairs in the oven preheated to 180 ° C and bake for 20 minutes. Then, without opening the oven, reduce the baking temperature to 160 ° C and bake the custard strips for another 10 minutes until golden brown.
Step 3
Prepare the custard. To do this, break an egg (1 pc.), Separate the yolk from the protein. Put the yolk in a small container, pour in the milk and beat with a whisk. Pour the resulting mixture into a ladle, add granulated sugar, vanilla sugar, mix all the ingredients and put the ladle with its contents over low heat. Simmer the syrup over low heat until thickened, stirring constantly. Then remove the ladle with the contents from the heat, pour into a container and cool completely at room temperature. Beat softened butter (160 gr.) On high speed for 2 minutes, adding 1 tablespoon of the prepared syrup. Cream for filling eclairs is ready.
Step 4
Take a pastry syringe and put some of the custard into it. Fill the cakes with cream using a pastry syringe.
Step 5
To prepare brown glaze, melt milk chocolate, butter (20 g) and cream (20 g) in one container in a water bath. To prepare a light cream glaze, melt white chocolate and cream (30 g) in a water bath. To create a colored glaze, add food coloring to the melted white chocolate with cream, and mix thoroughly until a uniform color is formed. Using a silicone brush, smear the eclairs with different types of prepared glaze. To decorate the eclairs, use a knife to chop the waffles and M&D dragees and sprinkle them on the cakes. You can decorate cakes with pastry sprinkles. You can also take a small bag and put a little chocolate glaze in it, cut off a small tip from the bag, and use this glaze to decorate the eclairs. Put ready-made eclairs in the refrigerator for at least 2 hours, after which they can be served.
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