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Valeria
Makovskaya
Makovskaya
at-home pastry chef
Shchelkovo (Moscow region)
Shchelkovo (Moscow region)
I am an art teacher by education. Pastry art is my favorite hobby and maybe it will become my second profession. I started with baking muffins for my relatives on every my birthday, it is a nice tradition. Then I began mastering complicated cakes. In 2021, I took part in «The Pastry Chef» TV cooking show and became one of the finalists, and then I tried myself in the «GRANDPRO Lights the Stars» competition. I am gaining experience and constantly developing my abilities!
VANILLA CUSTARD ÉCLAIRS WITH CHOCOLATE GLAZE
Ingredients
-
Choux dough
- GRANDPRO Cake margarine 110 g
- Milk 125 g
- Water125 g
- Sugar 10 g
- Salt 1/2 tsp.
- Wheat flour 150 g
- Medium size eggs (about 6 pcs) 360 g
- Custard
- Eggs (1 whole egg plus 3 yolks) 100 g
- Starch 25 g
- Sugar 90 g
- Vanilla extract 10 g
- Milk 300 g
- GRANDPRO Cream margarine 120 g
- Glaze
- Dark chocolate 100 g
- Vegetable oil 45 gг
cooking
Choux dough
- In a saucepan, heat the milk, sugar, water, and salt until bubbles form on the sides. (Life hack: you may use baked milk; the result will be very tasty!)
- Add the sifted flour. Remove from the heat, stir and return to the heat to evaporate the moisture.
- Mix the dough. Remove from heat.
- Add one egg at a time, stirring the dough constantly. Add eggs until the consistency of a heavy ribbon.
- Transfer the dough to a pastry bag, put out the éclairs. If necessary, butter the parchment paper a little.
- Bake at 200°C for 8–10 minutes, then, without opening the oven, at 170°C for 20 minutes.
Custard
- Whisk eggs, starch, sugar, and vanilla extract.
- Heat milk to 80°C. Pour it into the egg mixture, stirring constantly.
- Bring to a thickening over heat.
- Cool the custard to 40°C.
- Add GRANDPRO Cream margarine and whisk with a mixer.
Глазурь
- Pour half of the chocolate into a container (preferably plastic) and microwave it in three 30-second intervals.
- Add the second part of the chocolate and oil, mix.