Give out the éclair recipe of fluffy dough, gushing filling, home-made! 🥐✨ Soft, succulent custard filling (save it, do it now!

Vanilla custard cream filling recipe (this part is recommended first to keep it completely cool)

Ingredients

Fresh, tasteless milk: 400 grams

Egg yolk (No. 2): 4 eggs

Sugar: 90 grams

Corn flour: 35 grams

Salted fresh butter (cut into small cubes): 30 grams

Vanilla scent: 1 teaspoon

How to do

1.Mix egg yolk and brown: Whisk the egg yolk with granulated sugar in the mixing tub until the sugar begins to melt and the egg is slightly lighter in color. Then sift the corn flour and put it in. People mix it until smooth, no flour pellets.

2. Warm Milk: Bring fresh milk to a relatively mild enough center heat around the edge of the pot (do not need to boil), then slowly pour hot milk into the yolk mixture gradually, along with the person at all times, so that the egg does not ripen into cubes.

3. Stir the filling: Pour back all the ingredients into the pot, bring it up, set a soft fire, stir all the time with hand muzzle until the mixture thickens, is sticky and bubbles (well cooked), then turn off the light.

4. Put butter and vanilla: Put fresh butter and vanilla smell on it. People let the butter melt together until the meat is silky.

5. Stay cool: Pour in a bowl. Bring the plastic wrap to close the custard skin (so that the top dry film does not form). Hold until completely cold. Then bring in the wiping cabinet before squeezing.

Choux Pastry

Ingredients

Water: 100 grams

Fresh, tasteless milk: 100 grams

Salted fresh butter: 85 grams

Cake flour or all-purpose flour: 110 grams (prepared glide)

Chicken egg (No. 2): 3-4 eggs (beat enough, break)

How to do

1.Boil the liquid mixture: Bring the water, fresh milk and salted fresh butter, put the central heat pot relatively strongly, until the butter melts and the mixture boils.

2. Put in the dough: When boiling, turn off the light immediately. Pour all the sifted dough into it. Use a wooden pie or a strong silicone pie. Let the dough gather into cubes and leave no raw dough.

3. Stir the dough (break the dough): turn on the light, bring the pot back to the heat, stir the dough for another 1-2 minutes until you notice a thin sheet of film coated in the bottom of the pot, bring the dough down from the stove, pour in a mixing bowl, unroll the dough to cool it warm enough (tap it and not heat until the egg is cooked)

4. Put the eggs gradually: Gradually divide, put the chicken eggs in one by one or one by half. Use a pie or a muzzle beater to match well before putting the next round.

Caution: Check the thickness of the dough. A good dough needs to be shiny, and when the pie is raised, it will sag down to a V shape. If the dough is already available, it does not need to fill the eggs.

5.Squeeze and Bake: * Warm Oven at 190 ° C Prepared

Scoop the dough in a squeeze bag. Use a bifurcated squeeze head or a round squeeze head as you like. Squeeze it onto a tray that is supported by a piece of tallow paper.

Bake at 190 ° C for 20-25 minutes (depending on piece size) until the dough is fluffy and has a pretty golden yellow color. Do not turn on the oven for the first 15 minutes because it will cause the dough to collapse.

Once cooked, bring it out to rest on the grill to cool completely.

3. Draft assembly

Remove the custard cream filling from the refrigerator. Use a man's hand muzzle to make the meat silky again. Then scoop it in a squeeze bag. (Use a small squeeze head for piercing the filling)

Drill a hole in the bottom or side of the cold Eclair powder body, squeezing the cream filling in until the pastry itself feels heavy and full.

Delicious Tip: Refrigerate the Eclair that has finished squeezing the filling 30 minutes before eating. The dough will be soft. The cream will be cold and delicious!

# Join the kitchen with Lemon8# Giving out snack recipes# Eclair# Make simple snacks# chouxpastry