The most delicate French choux pastry has long conquered every dessert lover. And today there are many varieties of eclairs in any, even the most modest confectionery. However, what will you say when you find out that baking eclairs at home is very easy and simple? And today we will share this recipe with you. In addition, it requires an absolute minimum of products - just milk, eggs and flour. A variety of fillings and types of glaze will allow you to arrange an unforgettable tea party at home with the atmosphere of French streets and pastry shops.
Choux pastry appeared in France during the reign of Henry II of Valois, who decided in 1933 to marry the Italian Catherine de Medici, who, when moving, brought with her her personal Italian chef named Panterelli. It was with the advent of this woman in France that all remnants of the past were eliminated, including in cooking. The Italian Panterelli revealed to the French his recipe for choux pastry, which is why disputes about the origin of the recipe have not subsided to this day. The Italians claim that this is their original recipe, while the French, in turn, consider it theirs.
Custard cakes, like a dessert, were invented by a French youth who, as a child, had to leave his parental home due to famine times and look for a job and a place to live. His name was Marie-Antoine Karem. Wandering, he got a job as an assistant in a pastry shop and after 17 years he became famous throughout France, thanks to the creation of his pastry masterpieces. Do you want, like these famous confectioners, to easily prepare eclairs without leaving your home? For you, our step-by-step recipe for custard eclairs with a photo:
Of course, this dessert is very rich in carbohydrates, which means that you should not abuse it. However, in the recipe, we recommend using whipped cream as a filling, which means that the calorie content of the dish is significantly reduced and it becomes lighter and more airy. The cream itself is rich in protein and vitamins PP, B, C, A, C, and also contains calcium and vitamin D in the optimal ratio.
However, it is not recommended to use them for people with diseases of the heart and blood vessels due to the high cholesterol content. Due to the fact that the custard dough turns out to be very airy during baking, a completely full-fledged cake contains a very thin layer of dough, in which cakes from other types of dough of similar sizes are significantly inferior to it.