Eclairs with Custard Meringue Cream
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
When you cook the meringue cream, it becomes thicker, and you also sanitize the eggs. After cooking, the cream can be stored for 36 hours. With this method, you can make custard rings, profiteroles, eclairs, and large cream puffs; it all depends on the shape you give the dough on the sheet. So, let your imagination run wild! The filling for eclairs can be not only meringue cream but also any other sweet or savory fillings! Optionally, eclairs can be covered with glaze. You can also stack the finished eclairs and profiteroles to create a cake!
Ingredients
- Milk - 4 fl oz
- Water - 4 fl oz
- Butter - 3.5 oz
- Chicken Egg - 5 pieces
- Egg white - 3 pieces
- Sugar - 1 glass
- Wheat Flour - 5.3 oz
- Salt - a pinch
Step by Step guide
Step 1
First, let's prepare the dough. Place a pot over heat, add 125 ml of water, 125 ml of milk, and 100 g of butter. Stir constantly until it comes to a boil. Then reduce the heat to medium. Add a pinch of salt and sugar, and mix thoroughly.
Step 2
While continuing to stir, gradually add all the flour at once and knead thoroughly for about 2 minutes. The dough should become smooth and start to form a ball. The mixing should be vigorous to ensure there are no lumps; try to fold the dough over itself to ensure that all the flour is well incorporated.
Step 3
Transfer the dough to a plate to let it cool. If the dough doesn't cool down, the eggs will cook when added.
Step 4
Add the eggs to the dough one at a time. You may only need 4 eggs, depending on their size. After adding each egg, mix the dough thoroughly with a spatula or a special attachment until smooth. The dough should be uniform, shiny, and soft. It should slowly slide off the spoon in a wide, even ribbon. Attention! If the dough is too thick, the éclairs will not rise!!! Therefore, it's better to add the 4 eggs gradually.
Step 5
On a baking sheet lined with parchment paper, pipe the dough into any shape you like. This can be eclairs, profiteroles, or anything else. It's easiest to use a piping bag; if you don't have one, you can use a sturdy plastic bag or simply spoon the dough onto the sheet. Make sure to space the eclairs apart, as they will expand during baking.
Step 6
Place the éclairs in a preheated oven at 200-464°F for 20 minutes. Attention! Do not open the oven after placing the éclairs inside until they are fully baked, or they will deflate. The éclairs should become golden and dry on top, meaning there should be no moisture at all. After that, reduce the temperature to 320°F and keep them in the oven for another 7 minutes. Turn off the oven and leave the door closed to cool. Only when the oven has completely cooled, slightly open the door (about the size of a matchbox), check once more to ensure it has cooled down, and then you can take out the éclairs. Meanwhile, you can prepare the meringue cream.
Step 7
For this, in a small saucepan, combine 100 ml of water and a cup of sugar. Place it over heat and bring to a boil, then wait until the syrup begins to thicken. If you are confident that it is ready, scoop a bit of syrup onto a spoon, dip it into cold water, and roll it into a ball. If the ball rolls easily, then the syrup is ready.
Step 8
While you prepare the syrup, start whipping the egg whites. To help them hold their shape better, chill them, add a pinch of salt, and, if desired, some lemon juice. Note: The egg whites must be whipped continuously!
Step 9
As soon as the syrup is ready, slowly pour it into the whipped egg whites in a thin stream while continuing to beat. The cream will increase in volume significantly. Keep beating until the cream cools down. To speed up the cooling process, you can place the bowl with the cream in a pot of cold water and continue to beat until the cream is cool.
Step 10
Cut the éclairs/profiteroles and, if desired, remove the soft filling from the inside.
Step 11
Fill the éclairs with meringue cream. Enjoy your meal!
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