The perfect dough for homemade eclairs: sharing the cooking technology

Delicious custard eclairs with cream are the perfect dessert for tea. Especially if it is made at home. All you need to do is make the dough correctly to make it tender and viscous.

The idea of preparing the perfect dough for homemade eclairs is published on the Instagram page of food blogger Emilia Yevtushenko (emiliya.yevtushenko).

Ingredients for choux pastry for 10-12 pieces:

• 160 grams of water
• 80 grams of butter
• a pinch of salt
• 1 tsp of sugar
• 120 grams of flour
• 2-3 medium eggs

Ingredients for the cream:

• 500 ml of milk
• 2 eggs
• 150 grams of sugar
• 2 tbsp of flour
• 100 grams of butter

Method of preparation:

1. Combine butter and water, put in a saucepan, and put on the stove. Add sugar and salt. Turn up the heat to medium and wait for the butter to melt and almost boil.

2. Remove the pan from the heat and add the flour. Knead well and return the pan to the fire to dry the dough.

3. A white dough film should appear on the bottom of the pan. It should take about 15-20 seconds.

4. Transfer the dough to a bowl and leave to cool.

5. Beat the eggs in a separate bowl, whisk, and add them to the chilled dough in parts. First, add about 1 egg and knead with a spatula, as the consistency of the dough should not be too thin. Then add another part of the egg mass and knead well. We repeat this process until the mass becomes soft and can easily fall off the whisk. The softer the dough becomes, the fewer eggs we add.

6. Put the dough into a pastry bag. It is advisable to have a pastry nozzle. Press the eclairs onto a baking sheet covered with parchment. Bake at 190 degrees for about 35 minutes.

7. Do not open the oven for the first 20 minutes. The eclairs should be golden brown. Just to be safe, take out the best 1 and see if it falls off.

8. For the cream, combine 2 eggs, mix lightly. Add sugar and mix. Add 2 tbsp of flour and vanilla sugar.

9. Pour in the milk and put it on the stove. Cook over medium heat, stirring all the time until thickened.

10. Remove from heat and let cool. You can cover it with cling film. Add room-temperature butter to the slightly warm cream. Mix well.

11. Fill the eclairs with cream. Melt the chocolate in pulses in the microwave and decorate the eclairs.