Eclairs with Meringues

Baking and Desserts | Singaporean cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eclairs with meringues

Ingredients

Margarine - 5 oz
Wheat Flour - 2 glasses
Sugar - 2 glasses
Chicken Egg - 10 pieces
Milk - ½ l
Lemon - 2 pieces
Vanilla salt - 1 tablespoon
Salt - a pinch

Step by Step guide

Step 1

Place the margarine in a saucepan, add a cup of water, a pinch of salt, and put it on the heat. Once the margarine has melted, add one cup of flour and stir vigorously until the mixture becomes a uniform mass. Remove from heat and beat in five eggs one at a time.

Step 2

Grease a baking sheet with butter and place sixteen rolls on it. Put the baking sheet in a preheated oven at 390°F for forty minutes, and do not open the oven door under any circumstances.

Step 3

Separate five egg yolks, place the egg whites in the refrigerator, and whisk the yolks with a cup of sugar. Add two tablespoons of flour and mix well. Pour in cold milk and place the mixture over heat. Bring to a boil, stirring constantly, until the cream thickens. Add the zest of lemons and vanilla sugar to the cream and stir.

Step 4

At this point, you can reduce the oven temperature to 180 degrees and continue baking.

Step 5

Remove the egg whites from the refrigerator and beat them together with a cup of sugar until they form a thick foam. Pipe the meringues onto a baking sheet lined with foil.

Step 6

Remove the éclairs and fill them with cream. Then, place a baking sheet with meringues in the oven, reducing the temperature to 210°F for thirty minutes.