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Homemade eclairs with boiled condensed milk

Homemade Eclairs with Boiled Condensed Milk

Wonderfully delicious, made from everyday ingredients, for the whole family! Homemade eclairs with boiled condensed milk are very easy to make, and the ingredients are affordable and budget-friendly. They're a great fit for a holiday table or for evening tea. Kids absolutely love these little pastries.

katushafin

Recipe author

Homemade eclairs with boiled condensed milk

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Composition / ingredients

Servings:

Flour

150

Milk

125

Water

125

Butter

100

Eggs (3-5, depending on size)

Sugar

0.5

Salt

0.25

Boiled condensed milk (1 can)

380

Condensed milk

Butter

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 42 % 23 g

Carbohydrates 47 % 26 g

333 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

How do you make eclairs with boiled condensed milk? First, prepare the choux pastry for the eclairs. Gather the ingredients. Use good-quality, natural butter with no vegetable additives. The number of eggs will depend on their size and on the consistency of the choux base.
Step 2:

How do you make choux pastry? Pour the milk and water into a saucepan, add the butter, salt, and sugar, and set it over the heat. Stirring, melt the butter — but don't let it come to a full boil, just to the first bubbles.
Step 3:

Add all of the flour to the saucepan and immediately begin stirring vigorously with a spatula to cook the dough. Don't take the pan off the heat — just lower it to the minimum. Keep the dough over the heat for 2–3 minutes, working it constantly with the spatula. Once the dough pulls together into a ball, turn off the heat and remove the pan from the stove.
Step 4:

Let the dough cool a little. Begin beating in the eggs one at a time. After each egg, stir the dough vigorously. At first it will break apart, but then it will come together into a smooth mass. I mixed it with a spatula, but you can use a mixer.
Step 5:

The number of eggs can vary, depending on their size and the quality of the flour. Three will definitely go in; don't add the fourth all at once. Watch the dough — it should turn smooth, glossy, and slightly flowing.
Step 6:

Transfer the dough to a piping bag. Line a baking sheet with parchment — I used a Teflon mat. Pipe the eclairs into thin tubes. Shape them with a fork.
Step 7:

Bake the eclairs in an oven preheated to 180 °C (350 °F) for 30 minutes. After about 20 minutes, I cracked the oven door open for a second to let out the excess steam. The eclairs should puff up nicely and turn golden. Cool the finished eclairs on a wire rack.
Step 8:

While the eclairs bake and cool, make the filling. Have the ingredients for it ready at room temperature. You can use store-bought condensed milk or cook it down yourself. Choose a high-quality, trusted condensed milk — with no vegetable fats or additives. The label should list only two ingredients: milk and sugar. Use the best butter too, since the flavor of the finished eclairs depends on it.
Step 9:

How do you make the filling? Whip the boiled condensed milk and the regular condensed milk together with the butter until fluffy and smooth.
Step 10:

Slit the eclairs along the side with a sharp knife. Transfer the filling to a piping bag and pipe it into the eclairs. Done! Enjoy your meal!

I covered half the batch with a cocoa sugar glaze. But everyone liked the eclairs better without it — the filling is very sweet, so the glaze is clearly unnecessary. You can fill the eclairs with boiled condensed milk alone, without whipping it into a cream with butter. With butter, the filling comes out more tender and richer, but less sweet.
Always wash the eggs before using them, since even a shell that looks clean can harbor harmful bacteria. It's best to use a food-safe detergent and a brush.
Be prepared for the possibility that you may need more or less flour than the recipe calls for. Go by the desired consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Keep in mind that every oven is different. The temperature and baking time may differ from those given in the recipe. To make any baked dish turn out well, take advantage of helpful information on how ovens behave!