These are my mom's Eclairs, or "Bombas Rellenas." They are an Argentine classic at every festivity and I just started making them to keep some traditional foods from the family alive.
Serving: 20-24 Eclairs
Ingredients: Dough
1 Cup water
1 Stick Butter
1 Cup All-Purpose Flour
4 Eggs
1 Teaspoon salt
1 Teaspoon Baking Powder
Note: Eliminate baking powder is using self-rising flour.
Directions:
Preheat oven to 425.
1. Add water and butter to sauce pan and bring to boil. Add flour and remove from heat.
2. Add/beat one egg at a time with wooden spoon. The dough should be sticky. If it looks to thin, add another tablespoon of flour.
3. Using a tablespoon, grab dough and make round shapes onto a greased baking sheet. Make sure to leave some space in between them as they will likely double in size.
4. Bake at 425 until they look golden brown (Approx. 10' depending on oven). Then lower the temperature to 375 and bake for an additional 5-7' to make sure they cook thoroughly inside. Remove from oven and set aside.
5. Once the eclairs have cooled down, remove them from baking sheet and slice down the sides making a pocket for custard filling.
Note: Vanilla and chocolate pudding work well as fillings. Dip in chocolate and sprinkle powder sugar on top for a more appealing look.
Ingredients: Custard for Filling:
2 Egg Yolks
5 Tablespoons Sugar
2 Tablespoons Flour
2 Cups Milk
1 Teaspoon Vanilla Extract
Directions:
1. Beat the egg yolks slightly with the sugar and add milk.
Place on a slow fire and bring to a boil, stirring constantly. Add flour, while boiling. Immediately remove from heat and continue stirring until custard begins to thicken.
2. Add the vanilla extract.
3. Refrigerate for 1-2 hours
No comments:
Post a Comment