Description
Eclairs choux pastry with a delicate filling of cheese and custard.
Ingredients
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Water
200 ml
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Butter
100 g
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Flour
1 cup
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Chicken egg
2 piece
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Milk
1 cup
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Brown sugar
1 Tbsp
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Chicken egg
1 piece
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Flour
1 Tbsp
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Butter
60 g
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Cheese
150 g
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Brown sugar
1 Tbsp
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Vanilla
Cooking
Pour water in a thick-walled pot and put on medium heat. When the water boils, then reduce the heat to low. Butter cut into slices and add to water.
When the mass becomes homogeneous, then add flour and quickly knead the dough. Mix until the dough formed into a ball.
The dough to cool and add the eggs, mix thoroughly.
Using a pastry bag squeeze out the eclairs on a baking sheet.
Send the baking sheet into the oven and bake until tender 30-45 minutes. Temperature - 200 degrees. Cool the finished eclairs.
Prepare the custard. Pour the flour into the pan in which you will make your cream. Add milk and stir to avoid lumps. Add beaten egg and cane sugar. Put a weight on the fire and cook until thick. In the cooled cream add the butter and whip.
Cheese mix with vanilla and brown sugar.
Mix the curd and custard.
Cheese-custard ready.
Fill the éclairs with cream. The eclairs are ready to bring to the table. Enjoy your tea!
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