Eclairs with custard key lime cream

Description

I think most will agree with me that eclairs are one of the most famous and delicious cakes in the world... and a key lime custard very tasty, with a pleasant citrus note... a perfect addition not only for popovers, but for cakes, and all this combined with the chocolate gives just a great result.

Ingredients

Milk

125 g
Water

125 g
Brown sugar

1 Tbsp
Salt

0.5 tsp
Butter

100 g
Flour

150 g
Chicken egg

5 piece
Milk

0.5 l
Yolk egg

4 piece
Brown sugar

150 g
Butter

150 g
Corn starch

40 g
Lime

1 piece
White chocolate

50 g
The lime zest

1 piece
Dark chocolate

150 g
Butter

1 Tbsp
Cream

2 Tbsp

Cooking

Start with cooking cream. 0.5 liters of milk brought to a boil, but not boil, with half of the sugar. At this time, RUB the yolks with the sugar white.

Then add the starch and the lime zest. Pour a thin stream of hot milk into the yolk mixture and rapidly stir so the eggs don't cook and it was not formed lumps.

Pour the mixture back into the pan, put on medium fire and heat until creamy, in no case do not boil. In the end add 50g oil and 1/2 bar of white chocolate and well mix everything. Leave the mixture to cool to room temperature. Whisk the remaining butter until creamy and gradually add the custard. At the end add the lime juice. All our cream is ready.

In a saucepan pour the water, milk, butter, salt and vanilla sugar and put on fire.

As soon as the mixture begins to boil, introduce the flour and stir intensively, of the test needs to evaporate excess moisture. As soon as the dough starts to stick to the bottom of the pan, remove it from heat and allow to cool 5 - 10 minutes.

Then enter the eggs one by one, watch, to get the desired consistency, if you find that the eggs enough, then the fifth can not be added (it depends on the size of eggs)

In the end, you should get here is a smooth and shiny dough.

Press out the dough on a baking sheet using a pastry bag, don't forget to leave a distance between the eclairs, because in the process of roasting they increase. Put in preheated to 200 degrees oven. As soon as the popovers will rise and cease to increase in size, diminish the temperature to 170 degrees and cook another 20 minutes

Here are rosy eclairs we have.

Eclairs stuffed with cream using a pastry syringe and dip each in the chocolate glaze. The glaze is very simple. Melt the chocolate in a water bath. Add the cream and butter and mix well. On top of the éclairs and sprinkle with lime zest. Enjoy your tea!

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