Latiya Eclairs

Описание: Latiya Eclairs Recipe:

Latiya Custard:
1 12oz can of Evaporated Milk
1 2/3 cups of Water
¼ cup of Cornstarch
5 tablespoons of Granulated Sugar
2 teaspoons of Vanilla Extract
2 teaspoons of Unsalted Butter
2 Eggs (beaten)

In a medium saucepan, bring 1 1/3 cup of water to a low boil. Add in the evaporated milk and sugar and bring to a simmer. Combine the cornstarch with the remaining 1/3 cup of water until smooth. Pour in the cornstarch mixture into the pan and cook until thick. Remove from heat and immediately add in the vanilla and butter. Slowly temper the eggs first before pouring the entire mix, whisking continually and avoiding any lumps. Pour the custard through a sieve to catch any lumps. Cover with plastic wrap directly on the custard and store in the fridge until cold.

Pastry (Pate a Choux):
1 cup of Water
½ cup of Butter
1 cup of Flour
4 Eggs

Preheat oven to 375. In a medium sauce pan, heat up butter and water until it just starts to boil at medium heat. Add flour all at once and cook for 2-3 minutes stirring constantly until a film develops at the bottom of the pan. Transfer to a medium bowl and cool, about three minutes. Add eggs one at a time, beating the dough with a wooden spoon after every egg until fully combined, the dough will be very sticky. When fully combined transfer to a piping bag fitted with a wide round tip. Pipe the eclairs on a parchment or silicon lined baking sheet about 2-3 inches in length. Bake for 28 minutes until puffed and golden brown. Remove from the oven and allow to cool completely. Fill your latiya custard into a piping bag with a narrow tip. Pierce one end of the eclair and apply pressure onto the piping bag until full. Sprinkle eclairs with powdered sugar and cinnamon.

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