Eclairs with Orange Cream

Name: Eclairs with Orange Cream
Yield: 15
Ingredients: water 250 ml; butter 100 g; eggs 4-5; flour 180 g; 1/2 tsp salt; orange 1-2; sugar 130-150 g; egg yolk 3; butter 50 g; corn starch 10 g

Airy and fragrant desserts. The light pastry harmonizes perfectly with the orange cream, which should be prepared in advance and kept in the refrigerator. Lemon juice may be used as an alternative to orange juice. This amount of ingredients makes 15–17 pieces.

Total cooking time: not set
Number of servings: 15
Recipe difficulty: 4 / 5

Cakes and pastries Торты и пирожные

Ingredients

for 15 servings

water 250 ml
butter 100 g
eggs 4-5
flour 180 g
1/2 tsp salt
orange 1-2
sugar 130-150 g
egg yolk 3
butter 50 g
corn starch 10 g

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Instructions

Step 1 of 22

Wash the oranges and prepare the zest.

Step 2 of 22

Squeeze 200 ml of juice.

Step 3 of 22

Combine the sugar with the zest and leave for 30 minutes.

Step 4 of 22

Pour in the juice.

Step 5 of 22

Add the egg yolks.

Step 6 of 22

Mix the contents.

Step 7 of 22

Pass the mixture through a sieve.

Step 8 of 22

Pour the mixture into a saucepan.

Step 9 of 22

Bring to a boil, then stir in the starch and butter.

Step 10 of 22

Stirring constantly, cook until thickened (approximately 5 minutes). Cool and refrigerate for 5–6 hours (preferably overnight).

Preparing the eclairs

Step 11 of 22

Bring the water to a boil.

Step 12 of 22

Add the salt and butter, and bring to a boil again.

Step 13 of 22

Stir in the flour into the boiling water. Mix thoroughly and cook for 2 minutes.

Step 14 of 22

Let the mixture cool slightly and stir in one egg.

Step 15 of 22

Mix thoroughly.

Step 16 of 22

Add the second egg.

Step 17 of 22

Mix thoroughly again.

Step 18 of 22

Repeat the procedure with all remaining eggs.

Step 19 of 22

Line a baking pan with parchment paper (or grease it with oil). Using a spoon or a piping bag with a nozzle (for example, an open star), form tubes 11–12 cm long.

Step 20 of 22

Place in an oven preheated to 180 degrees for 10 minutes. Then reduce the temperature to 150 degrees and bake until golden (another about 10–15 minutes).

Step 21 of 22

Fill the finished pastries with cream using a pastry syringe.

Step 22 of 22

Decorate if desired. Sugar glaze and confectionery sprinkles can be used.