DON'T BUY eclairs! Make this Custard Roll Eclair!

Look at this incredibly delicate cream the soft choux pastry—this is simply a super recipe Hello everyone my dear viewers Today I'm going to make a simply wonderful roll called an éclair It will delight all lovers of filled pastries cream-filled treats éclairs and profiteroles I'll start with making the custard cream Here I have four egg yolks to which I'm adding a pinch of salt I want to make the custard using only egg yolks because it gives a silkier smoother texture and tastes better on its own But if you'd like you can use 2 eggs instead of 4 yolks I'm also adding 100 grams of sugar Look how beautiful it is A kitchen is truly art I beat the eggs with sugar for just about a minute until the mixture becomes smooth and glossy Look she's visibly lightening and smoothing before our eyes We don't need the sugar to dissolve right now—just for the yolks to lighten in color I warmed up 500 milliliters of milk in total and now I'm adding about 100 milliliters more by eye I'm doing this to make it easier to mix the starch in now 40 grams of cornstarch Mix in thoroughly to avoid lumps Adding all the milk at once would make it much harder to mix thoroughly and break up all the lumps And if there's little liquid it comes out much faster and easier Now I mix the yolks with milk and sugar into the remaining milk I warmed the milk slightly since that will help the pastry cream set up faster But it can also be done with cold milk in principle But then you'll have to stand by the stove longer stirring to make sure nothing burns Place the custard on medium heat and stir constantly without leaving it cooking until it thickens Once the first bubbles of boiling appear simmer for 1 to 2 more minutes to fully cook the starch Look at how smooth beautiful and velvety our custard has turned out I simmered it for 2 minutes after it came to a boil Now you can stir in 50 grams of butter Let it melt here And the vanilla sugar packet as well Ten grams or eight depending on the packet Mix well You can also try the cream for sweetness now and if you'd like add a bit more sugar You can transfer the custard to a different dish to cool it down more quickly Alternatively you can leave it in the same pot And to prevent it from drying out or forming a crust on top cover it with plastic wrap Let it cool completely The pastry cream is ready Now we'll prepare the choux pastry Take 100 milliliters of water and 100 milliliters of milk Add 80 grams of butter 3 teaspoons of salt And 3 teaspoons of sugar Place on the heat let the butter melt and wait until our liquid comes to a boil Look the liquid has started to boil Add 120 grams of flour here and we'll mix it in Stir constantly and don’t step away And steep for about 1 minute A thin film should form on the surface of the pot Keep stirring constantly for about two minutes See it's already formed It must absolutely not burn on your pan So avoid high heat And of course this is how we dry out the dough Look here this is the film I told you about The dough has already dried out and formed a lump We don't have separate clumps of unmixed flour The pot can come off the heat now Transfer the dough to a bowl and let it cool This is how you can spread it out to cool down more quickly We'll let it sit for about 5 minutes so it's not too hot And we could add eggs here but they didn't cook Now we add three eggs one at a time First mix in one ingredient and only then add the next This can be done with a spatula or a mixer Look at how beautifully glossy the dough turns out But if you lift it with a spatula it tears apart And a characteristic flame or Latin letter V forms This is the consistency we need for the dough If you're short by three eggs just take one more and stir it in And gradually add a little at a time until you reach this consistency Transfer the dough onto the baking sheet I've already lined the baking sheet with parchment paper Then we spread it evenly across the entire sheet If you have one of these decorative spatulas you can create a small design on the surface of the dough Alternatively you can create unevenness using a spoon I have a standard baking sheet measuring about 30 by 40 centimeters Bake in an oven preheated to 190 degrees for 30 to 35 minutes until golden and beautifully browned What a stunning result A uniform beautiful rosy amber hue The scent of authentic profiteroles and éclairs Everything made from choux pastry And transfer it to the rack so the base cools down faster As you can see nothing stuck to the parchment I had a parchment with a non-stick coating I'll also cover it with a towel on top to prevent it from drying out and help it soften more quickly The cream has already cooled completely Remove the wrap and now beat it with a mixer until light and fluffy What a beautiful glossy cream we've got here The cake layer has cooled so I turned it over Spread the cream over the entire cake base Leave about 3 to 3 5 cm clear along this edge only That's how we do it There are cavities here too we fill those with cream as well so everything has cream on it And now we begin carefully rolling it up Leave all stitches facing down And now we need to wrap it up in parchment I'll also wrap it in plastic wrap to prevent any unwanted fridge odors from getting in And now the most important part: wait for it to stabilize and absorb fully Place in the refrigerator for at least 2 to 3 hours Of course it's better to leave it overnight but who can wait that long when there's such a delicious treat waiting at home The roulette has stabilized so I left it running all night And now I'll show you the result It looks just like a real enormous eclairs Now I want to cut off a piece so you can see what it's like inside And look how wonderfully beautiful he is on the inside I want to cut off one more piece Look at this beauty By the way if you'd like you can melt the chocolate on top and brush it on with a brush So you still have chocolate on top Look how wonderful it is it practically begs to be tasted It smells divine Incredibly incredibly and incredibly delicious Here's a delightful profiterole filled with the most heavenly pastry cream Definitely give it a try It's much easier than making individual profiteroles or éclairs and the result is the same Be sure to prepare and enjoy this delicious treat—it's a hit at any celebration I'm saying goodbye for now but enjoy these delicious recipes