Preparation

Today we bring a traditional recipe, a homemade dessert and really rich. It is undoubtedly an exquisite sweet by combining the crispness of the cane with the delicious softness of the cream. Surely it reminds you of those rich recipes that our mothers and grandmothers made to us.

The ingredients that predominate in this traditional dessert are eggs and milk, both rich in protein. Milk is also an excellent source of calcium, an essential mineral for the proper development of bones.

We also find a significant amount of sugar, which will become the energy component of this recipe. Like any sweet dessert, these cream eclairs should be consumed in a moderate way, without abusing them.

Elaboration:

We will start preparing the dough of the eclairs, for this we put in a bowl ? of the flour, together with the lemon zest. We make a hole in the center and pour in it warm water and cognac. Mix with a wooden spoon until all the ingredients are integrated. Then add the Betis olive oil and salt and begin to knead, adding little by little the flour that we had reserved until we left a dough that we take off hands. We worked the dough for about 5 minutes more and formed a ball with it, wrapping it in transparent paper and letting the dough rest in the fridge for at least an hour.

Once the resting time has passed, we remove the dough from the fridge and begin to stretch it with a rolling pin until it reaches a thickness of about 2 millimeters. With a pastry cutter we cut pieces of dough in the shape of a circle that we roll in the cylindrical molds to make the combs.

Put a pan on the fire with plenty of Betis olive oil and, when it is hot, fry the combs until they are golden on all sides. Once fried, place them on kitchen paper to absorb the excess oil.

To make the pastry cream we heat the milk, reserving half a glass, with a cinnamon stick and lemon peel.

While the milk is heating, mix the yolks with the sugar in a bowl.

We undo the cornstarch in the reserved milk, add it to the yolks and mix well.

Pour the mixture into the saucepan with the milk and stir with some rods while cooking over low heat. When it acquires the desired consistency, remove the lemon peel and the cinnamon stick and let it cool covered with a transparent paper that should be in contact with its surface so that a harder crust does not form on the upper part. Fill a pastry bag, let it sit ½ hour in the refrigerator until it cools.

To assemble the eclairs, we put the cream inside a pastry bag and we fill them with it. As a final touch, we can sprinkle a little ground cinnamon on the pastry cream.

Note: the amounts indicated are for 6 people, cooking 30 min preparation 90 min.