Boil water in a small cookware, put margarine there. Stir till it is completely melted. Then take away the cookware from the fire, put some flour and stir it very thoroughly with a spoon till a uniform mass is achieved. Let the dough cool down to the room temperature. Then, cracking one egg at a time to the container with the dough, fluff the mass with hands. The dough shall stretch.
Prepare a sheet pan - slightly grease it with margarine and scatter with flour.
Squeeze out layers of 5 kopecks size with a confectionery syringe onto the sheet pan.
Now, put the sheet pan into a warmed up oven and bake the boiled eclairs at 180 degrees. Important: do not change the temperature during baking and do not open for 10 minutes! When eclairs become golden-brown - they are ready. Approximate time of baking - 15-20 minutes.
Take off the cooked boiled eclairs from the sheet pan right away, carefully handling it with a blade. Then, cut the pastries in half, fill with the custard or a condensed milk cream. You can scatter with sugar powder or pour chocolate glaze on the top.
Custard for eclairs
500 ml of milk
200 g of sugar
4 egg yolks
50 g of sieved flour
1 tea spoon of vanilla sugar
Boil the milk. Whip egg yolks with sugar, flour and vanilla. Pour hot milk in a thin trickle in them, stir thoroughly and put on fire. Boil till it thickens.
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