Make the cream filling:
Beat the eggs and sugar together.
In a bowl, mix 2 eggs and 150 grams of sugar until well blended.
Include cornstarch.
Add 70 grams of cornstarch and stir until it is well blended.
Warm up the milk.
In a pot, warm up 500 grams of milk on medium heat until it begins to boil.
Mix and make thicker.
Slowly add the warm milk to the beaten eggs while stirring continuously to avoid lumps.
Put the mixture back in the pot and cook over medium heat, stirring constantly until the cream becomes thick.
Enhance the taste with spices and butter.
Take off the heat and mix in vanillin or vanilla extract, and 50 grams of butter. Mix until the butter is completely melted and well mixed in.
Chill the Ice Cream:
Let the cream cool down completely before using it.
Make the Choux Pastry:
Heat the oven before using.
Heat your oven to 190°C (375°F) before using it.
Warm up the liquid ingredients.
In a pot, mix together 180 grams of water, 90 grams of butter, a little salt, and a little sugar. Heat the mixture until the butter is melted and it begins to boil.
Include flour.
Take off the heat and quickly stir in 130 grams of flour. Mix strongly until the ingredients form a soft dough and come off the edges of the pan.
Bake Cookie Dough:
Put the pan back on low heat and cook while stirring continuously for 1-2 minutes until the dough begins to stick to the pan.
Make it interesting by adding eggs.
Move the dough to a mixing bowl and allow it to cool a bit.
Put the eggs in one by one, stirring well after each one until the dough is smooth and shiny. The mixture should be dense but flow slowly from a spoon.
Form and bake the eclairs.
Pipe Dough: This term refers to a type of dough that is soft and pliable, similar to the texture of frosting. It is commonly used for decorating cakes and pastries by piping it through a pastry bag to create intricate designs.
Put the choux pastry dough into a pastry bag with a big round tip.
Place strips of dough that are 10-12 cm long on a baking sheet lined with parchment paper, making sure to leave some space between each one.
Cook in the oven.
Put in the oven that has been preheated for 30 minutes, or until the eclairs are puffy and golden brown.
Awesome!
Let the eclairs cool down completely on a metal rack.
Fill the pastries.
Make Eclairs:
After the eclairs have cooled down, cut a small opening on the side of each eclair or slice them in half lengthwise.
Pipe Cream:
Put the cold cream filling into a pastry bag and squeeze it into the eclairs.
Add decoration and present:
Sprinkle with powdered sugar:
If you like, sprinkle powdered sugar on top of the filled eclairs before serving.
Ideas for how to serve food.
Enjoy the eclairs as a tasty treat with a cup of coffee or tea.
They are a great option for special events, parties, or just to enjoy a tasty dessert.
Tips for Cooking
Make sure the cream inside is completely cold before filling the eclairs to avoid it melting.
Cook the eclairs until they turn a golden brown color and feel firm to prevent them from falling apart when they cool down.
Health Benefits of Food
Rich in protein: From eggs and milk.
Healthy Snack: A tasty snack that can be eaten as part of a healthy diet.
Information about food and nutrition.
Includes: Wheat protein, milk, and chicken embryos.
Tips for storing items.
Keep the filled eclairs in a sealed container in the fridge for a maximum of 2 days.
You can freeze the empty choux pastry shells for one month. Just defrost them and fill them before serving.
Reasons to Enjoy This Recipe
Light and Fluffy: These pastries are light, fluffy, and have a delicious creamy filling.
Impressive: Great for surprising visitors with a traditional French dessert.
Simple to make: The recipe is easy to follow, and the outcome is very tasty.
End.
Have fun preparing and enjoying these traditional cream-filled pastries. The great mix of airy pastry and delicious vanilla cream will become a popular dessert at your home.
