Incredible eclairs at home with your own hands: a recipe for the perfect dough and two creams

French eclairs are custard cakes that we have known since childhood. You can buy them in almost every coffee shop or make them yourself at home.

A food blogger with the nickname albik.food shared on Instagram how to do it correctly. She also offered recipes for two creams at once, each of which will definitely find its connoisseurs.

Ingredients for the dough

• Water - 240 UAH
• Vanilla sugar - 8 grams
• Salt - a pinch
• Butter - 120 gr
• Flour - 180 gr
• Eggs - 2-4 pcs

Ingredients for the butter cream

• Cold cream 33% - 300 gr
• Vanilla sugar - 8 gr
• Powdered sugar - 60-80 g

Ingredients for the cream "Plombir"

The custard part:

• Eggs - 2 pcs.
• Vanilla sugar - 8 gr
• Sugar - 200 gr
• Corn starch - 40 g
• Hot milk - 200 ml
• Butter - 60 gr

The second part:

• Cold cream 33% - 200 ml
• Vanilla sugar - 8 gr
• Powdered sugar - 40 g

Method of preparation

1. Combine water, butter, vanilla sugar and salt in a saucepan.

2. When the butter has melted and the mass begins to boil, turn off the heat, add the flour, mix until smooth, turn on the heat and "dry" the dough for 20-30 seconds until a white (floury) coating forms on the bottom of the saucepan.

3. Transfer the mass to a deep plate, wait for it to cool and add the eggs.

4. Since everyone's flour is different, the consistency of the dough will also be different. Therefore, first combine the eggs in a separate container, and then add them to the dough in parts, kneading well each time. The dough will be stratified at first, but then it will come together.

5. Transfer the dough to a bag and pipe the eclairs. The outlet diameter of the nozzle is 2 cm.

6. Press the tips with a finger dipped in water. Leave for 15 minutes at room temperature.

7. Bake for 35-45 minutes at 190 degrees. The eclairs should rise well and be hollow in the middle.

8. Do not open the oven during baking.

9. Prepare the buttercream. Combine all the ingredients and beat well with a mixer.

10. It is important that the cream is very cold.

11. Prepare the Plombir cream. It is best to make the custard part before the dough so that it has time to cool well. To do this, combine eggs, vanilla sugar, sugar, and starch.

12. Pour in the hot milk in a thin stream and put it on the fire. Stirring constantly, bring it to a thickening and let it boil for 1-2 minutes.

13. Remove from the heat, add the butter, stir, cover with cling film and refrigerate.

14. Whip the cold cream with sugar. Take the chilled custard part out of the refrigerator.

15. Beat with a mixer at minimum speed and add the whipped cream in parts and mix with a mixer.

16. Fill the eclairs with cream and serve.