Delicious eclairs with delicate vanilla filling, generously coated shiny multi-colored icing, filled with delicious custard cream … Surely you will not give up this wonderful home baking right? Eclair cakes with colored glaze ─ recipe, which you can and should cook at home. Share with friends: 
Time: 3 hours. 20 minutes. Complexity: easy Quantity: 25 eclairs Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Eclairs
- 110 gr. butter
- 1.5 tsp Sahara
- 0.5 tsp salt
- 1 tbsp. premium flour
- 4 eggs
Filling
- 1.5 tbsp. milk
- 1/2 vanilla pod (open one pod along the length and scrape off the seeds)
- 5 yolks
- 0.5 tbsp. Sahara
- 3 tbsp. l corn starch
- 1 tbsp. l (15 gr.) Butter
Glaze
- 3 tbsp. (400 g) powdered sugar
- 2 tbsp. l thawed chilled concentrated mix orange juice with 1 tsp. water
- 1.5 tbsp. l cranberry raspberry juice
- 2 tbsp. l concentrated grape juice mixed with 1 tsp. water
Recipes with similar ingredients: premium flour, sugar powder, eggs, milk, vanilla extract, grape juice, Orange Juice, Cranberry Juice, Vanilla Pod, Starch
Recipe preparation:
- Stuffing: over medium heat, heat milk and add vanilla pod and peeled seeds. When the milk boils, remove from fire and let it brew for 5 minutes. Take out the milk vanilla and discard. In a separate bowl, beat the egg yolks with sugar to white foam. Then mix corn starch and beat until smooth.
- Gently pour 1/2 tbsp. milk into the yolk mixture and mix until smooth, then pour into the pan with the remaining milk. Cook over medium heat, whisking until mixture is starts to foam slightly, becomes thicker and does not cover the back spoons. After 5 minutes, remove from heat and whisk with butter. Transfer the finished mixture to glass or metal dishes, give it 10 minutes to cool. Cover with cling film, squeeze it directly to the surface to prevent airing. Put in a cold place for 2 hours.
- Preheat the oven to 220 ° C. Lay on a baking sheet parchment paper.
- Dough: in a pan, mix 1 cup water, cream butter, sugar and salt and bring to a boil. When the mixture boils add flour and stir, for a minute, with a wooden spoon until the lumps disappear. The dough should be cooked until it will not begin to move away from the sides of the pan. In time it will be ─ another 30 seconds. Transfer the finished mixture to a large cup.
- Next, enter one egg at a time. Medium speed mixer mix well after each egg addition. The mixture should become thick and smooth. Fill the pastry bag with the finished mixture with a medium round tip. Squeeze out 5 cm of dough elongated on a prepared baking sheet, leaving about 2 cm between them. To make even eclairs, wet your finger in water and run along the entire length of the test.
- Bake for 20 minutes, then reduce heat to 180 ° C and continue to bake for about 30 minutes ─ the dough should become golden brown. Next, put the eclairs on the grill and give them cool completely.
- Transfer the chilled cream to a pastry bag with a small simple tip. On the eclairs, make some holes for entering cream. Squeeze custard into eclairs until they will not be filled (do not overfill). As an alternative, you can use a knife to cut each eclair so that it opened like a book and use a spoon to stuff it with cream.
- Frosting: take three deep containers and place in each with 1 cup of powdered sugar. In the first container add whisk concentrated orange juice and water until smooth mass, add cranberry-raspberry juice to the second container and whisk, and in a third capacity, whip concentrated grape juice and water. Dip the top of each filled eclair in the resulting glaze and place them on a dish. Leave the eclairs at 30 minutes for the icing to dry.
