Cream for eclairs with condensed milk. Cream for eclairs: custard.

At first glance, eclairs are very easy to prepare, but one small circumstance can spoil the whole picture - the fact that chicken eggs can differ in weight by almost half. And for the choux pastry, this is very important: make it a little thinner - and instead of high hollow blanks for cakes, you will get sloppy pancakes, make it thicker - eclairs will not rise and will be dense and heavy. To guess the consistency the first time, focus on the photo of the test, and add the eggs not all at once, but in small portions, after shaking them in some container. Another important point is that the eclair blanks do not fall off after baking, they must be well dried, but it is better not to open the oven for testing almost until the very end of cooking.

Ingredients:

butter (for dough and cream) - 250 g;
1 cup flour;
200 ml of water;
3 chicken eggs;
boiled condensed milk - 1/2 can.

How to cook eclairs with condensed milk

1. First of all, we prepare all the products for the test.

2. Butter, or rather part of it - 150 g - put in a pan (can be in a water bath).

3. Add the same water there.

4. When the butter has melted and the water in the pan begins to boil, add the sifted flour and begin to rub the dough with a spoon until smooth, without removing from heat. When the mixture thickens and remains without lumps, remove the pan from the oven.

5. In a small bowl, beat three eggs with a fork.

6. When the dough has cooled slightly, pour the eggs into it and knead thoroughly.

Homemade eclairs with condensed milk, like other custard cakes, were very popular in the 90s! Now for many they are lost among other sweets, because from the presented variety every day you can choose all new and new goodies.

But in my family they honor traditions and do not let my favorite dishes be forgotten! Today's eclairs are just such recipes proven over many years of experience. The dough is easy to prepare and very airy, and the cream is delicious and tender. These cakes will be a worthy treat on any holiday table!

Filling variations

I am preparing cream for eclairs from butter and condensed milk. If you don’t like this option, you can prepare another sweet filler for your eclairs:

Mistresses note

It is important that for the preparation it is not necessary to use a confectionery syringe. It can be replaced with any durable food bag or ordinary spoon.

You can also experiment with the form - you want, make extended cakes, you want - round.

Ingredients for homemade eclairs with condensed milk

for the test

Filtered water - 200 ml
Butter - 100 g
Chicken eggs - 4 pcs.
Wheat flour - 180 g
Salt - 1 pinch

for cream

Butter - 180 g
Condensed milk - 9 tbsp. l

Recipe for homemade eclairs with condensed milk

Bon Appetit!

SLIM FIGURE FOR SUMMER!

This confectionery product is the most popular among the great variety of all existing creams and layers. It is used for various desserts, pastries, cakes. It is they who are interlaced with the well-known classic of puff pastry, they also use it as a filling for or. Custard for eclairs can be made chocolate, butter, protein, or with condensed milk - that’s what we’ll talk about today. It turns out to be tender, creamy and very tasty, you should definitely try it!

Ingredients

Whole milk - 200 gr
Light flour - 2 tbsp. l
Egg - 1 pc.
Sugar or powder - 100 g
Oil - ½ pack
Condensed milk - half a jar
Vanilla

Cooking

Grate the egg with sugar, add flour and plain milk there. We put it in a quiet fire, preferably in a water bath. Be sure to continuously interfere, otherwise the mixture will stick to the bottom of the dishes.
Cook until the milk-flour mixture thickens properly. Remove from the burner, cool slightly.

In a barely warm mass, pour vanilla, add the butter to the room temperature and half a can of condensed milk. Whisk thoroughly with a mixer and let cool completely.

The custard for eclairs with condensed milk is ready, fill our cakes and call our home to the table. Bon Appetit!

Video

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Ingredients for the dough:

Water - 250 ml;

Butter - 60g;

Salt - 1 pinch;

Flour - 150g;

Eggs - 4 pcs;

Baking powder - 1 teaspoon.

condensed milk - 2 cans;

Butter - 60g.

Ingredients for decoration:

Chocolate icing in tablets - 1 sachet.

About eclairs, readers of KukhniSMI.ru probably already watched a video from the famous telecivist-culinary specialist Yulia Vysotskaya. And today, for all of us, Milena prepared a visual master class with step-by-step photos of cooking eclairs with boiled condensed milk. We will not argue, but rather start cooking immediately!

1. Pour water into a saucepan, salt and put the butter.

2. Bring the water to a boil.

3. Mix flour with baking powder. Turn off the water and quickly pour in the flour and stir vigorously immediately.

4. Remove the dough from the heat and introduce the eggs one at a time, continuing to actively knead the dough.

5. The finished dough should be shiny, smooth and “hard to fall” from the spoon.

6. Cover the baking sheet with a silicone rug and use two teaspoons to spread the dough “knolls” at a considerable distance from each other, as eclairs will greatly increase in volume when baking.