Homemade eclairs with condensed milk

Eclairs with condensed milk - this is not the dessert, which can be called everyday. In order to cook them, you need some experience and a lot of time, and a lot of caloric content is not to your liking. But the wonderful taste of these pastries makes them one of the most popular desserts in the world. Well, how can you not love them!

If you decide to learn how to prepare eclairs yourself, you probably already know that the home cooked condensed milk is perfect for filling them . The recipe for its preparation from purchased condensed milk is so simple that even a teenager can handle it. The main thing - do not forget about the gently gurgling on the plate saucepan, otherwise you will have to master the skills of washing kitchen surfaces from a viscous thick brew. The explosion of a can of condensed milk often becomes a story of anecdotes, so probably everyone is warned about this danger. But this is not the only way of cooking the so-called "varenki", which is ideal for home brewed cakes.

Brewed dough for eclairs

As you can easily guess by name, the recipe is based on the brewing process. There are several ways to prepare the dough. Some of them mean brewing flour, some - starch, and some - eggs. To begin with, you can use the following test recipe for eclairs:

• A glass of water (250 ml);
• 100 g of butter top oil;
• 200 g of sifted flour;
• 4 medium-sized eggs;
• Salt on the tip of the spoon.

Prepare the dough in a water bath. Pour the water into a large saucepan, put it on the fire, insert it into the pan. Pour in water and add diced oil, salt. At work, you may need a wooden spatula. Stir the liquid, gradually adding flour. At the end of the preparation, the dough will merge into a spreading lump. Remove the dough from the fire and enter into it eggs: one at a time, each time kneading the mass.

You must remove the eclairs from the pastry syringe or bag. Try not to touch the dough with your fingers, otherwise the cakes will not rise. Bake the products in a preheated oven to 200 degrees for about 10 minutes. Then reduce the heat to 180 ° C for another 5 minutes. You can not open the door during baking.

Home-made condensed milk

And while the cakes are cooling down, you can tackle the filling. Boiled condensed milk, the recipe of which has been familiar to all from childhood, can be prepared the day before. Weld the jar in hot water over a small fire for a couple of hours. Do not forget to pour boiling water.

Eclairs with condensed milk can be prepared otherwise. You can cook homemade condensed milk with your own hands, only you need to do this in advance. In hot form, the product will be too liquid, it will not be possible to fill the cakes.

Put on a medium fire a pan with a high bead, mixing in it 3 liters of fatty milk with a kilogram of sugar. Stirring, bring to a boil. Take care that your brew does not run away - and milk, as you know, and strives to leave the pan and spill over the stove. When the sugar is completely dissolved, reduce the heat and mark the time - the entire process will have to spend about 4 hours. Once the mass boils, remove the pan and gently add 3 tbsp. L. Lemon juice and 1 tsp. Soda. At this point, the mass will increase greatly in volume, it will foam. This should not alarm you. Put it on the fire again. It's not necessary to stand all this time above the stove, but keep the process under control. You will see how the mass thickens and shrinks in volume. As a result, about 1.5 liters of delicious home-made condensed milk will be obtained, which is perfect for eclairs.

Filling process of eclairs filling

The key to success is the use of cooled products. If you do everything right, the eclairs will be twice or three times larger than those tubes that you planted on the baking tray before baking. Seredinki in them represent spacious cavities - they need to be filled with cream. It's convenient to do with a syringe or bag, but if you do not have a special tool, you can simply cut it with a knife and apply the cream through it.

Eclairs with condensed milk should be put on a plate in one layer, and not by a hump, otherwise they will get wet and glaze will spread.

Glaze for eclairs

The surface of the brewed cakes, as a rule, is covered with chocolate. For these purposes, you can simply melt the tile or weld the glaze.

For its preparation, mix milk, cocoa and sugar in equal amounts - 3 tbsp each. Put the bowl on the fire, bring to a boil. If desired, add a pinch of vanillin or a few drops of cognac. When the glaze cools down, cover it with homemade cakes.

Eclairs on the table

This dessert can be served not only for tea or coffee, but also for dessert wine or champagne. Serving the table with dessert cutlery - knives and forks. Eclairs with condensed milk are served on a large plate, and on plate plates are laid out using confectionery tongs. According to the rules of etiquette, you can eat eclairs without cutlery, holding in your hand and biting off small pieces.