Eclair with condensed milk - 3 delicious recipes

I have been making homemade eclairs using this recipe for over 20 years. The recipe has been tested by time and numerous guests. Therefore, you can safely begin preparing them according to this description. The cream also turns out very tasty, and most importantly, it is made simply and quickly - we will prepare it from butter and boiled condensed milk.

For convenience, each step is accompanied by a photo - a culinary master class for those who have never baked eclairs at home before. And at the end of this article you can watch a video from Yulia Vysotskaya on making homemade lemon eclairs.

The most important things when baking are:

- mix all ingredients with a wooden spoon;

- Do not open the oven during baking under any circumstances.

If you are expecting guests and want to get cute eclairs, then you can put the dough on a baking sheet using a pastry bag with a nozzle. They can also be given any shape - round or elongated.

Eclairs according to this recipe always turn out shiny, and therefore I rarely sprinkle them with powdered sugar. Again, if you want to make the baked goods more beautiful, you can sprinkle them with powder or fill them with glaze.

Homemade eclairs

Eclairs with condensed milk are an exquisite delicacy made from choux pastry, a pastry filled with a deliciously delicate cream. Today we will prepare eclairs with boiled condensed milk as a filling; they turn out airy, tasty and very cute.

This is a very versatile dessert because it can be served both on a birthday table and for an ordinary tea party. The cakes can be beautifully decorated, the taste of the cream can be enriched with some additives, or a beautiful mound can be laid out of them, sealed with caramel, like a croquembouche dessert. Only the richness of taste and pleasure received from this dessert will remain unchanged.

Ingredients:

For the test:

Water 260 ml.
Flour 190 g.
Butter 110 g.
Eggs (large) 4 pcs.
Salt 1/2 tsp.

For filling:

Boiled condensed milk 390 g.

Preparation:

For the eclair dough, boil water with butter and add salt to the mixture.
We need this action to brew flour. Pour flour into the boiling mass, mix thoroughly with an iron spoon and, continuing to stir, heat for another 2 minutes. During this time, the smell of flour will almost disappear, and the mass will be ready for the next stage. Turn off the burner, remove the saucepan from the heat and let the mixture cool slightly, then stir in the eggs into the dough. This should be done intensively enough so that the egg mass spreads evenly throughout the dough. In addition, you should be patient and let the brewed flour cool well, otherwise the eggs will simply curl and the dough will not work out. Let's take a cooking bag, fill it with the prepared dough and place it in “sausages” on a paper lined baking sheet. Each tube should be about 10 cm in length and placed at a sufficient distance from the others, as it will expand during baking. We put our eclair preparations in the oven to bake at a temperature of 180 ̊ C for 40 minutes. You can’t open the door, no matter how much you want to look at the cakes, otherwise they will fall off and there will simply be no room for the filling. We take the eclairs, which have browned and turned golden, out of the oven and leave them to cool. If you start working with them earlier, there is a chance that the cakes will settle and the condensed milk will separate inside. We take a pastry bag or pen, put the future filling there, and fill the cakes with condensed milk. The preparation of our eclairs can be considered complete and can be safely headed to the table. This dessert will be appreciated by both adults and children, and such a simple preparation will allow you to please them quite often.

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Homemade eclairs with the most delicate boiled condensed milk cream

When butter is one of the ingredients, the question always arises whether it is necessary to plan the process in advance. In this case, the situation is like this. It melts into the dough, so the initial temperature doesn't really matter. However, if the oil is from the refrigerator and not from the freezer, the process will go faster. For the filling, you need it to be as soft as possible for easy whipping. But while we prepare the dough, bake and then cool the pieces, the butter for the cream will have time to melt, don’t worry

Preparing the choux pastry:

First I prepared the flour - sifted it into a separate bowl, and then mixed it thoroughly with salt.

I cut the butter into pieces and put it in a cauldron. I also added milk and water here.

Stirring, brought the now homogeneous mass to a boil.

At this stage I added the flour prepared in advance.

Quickly combine the liquid and dry ingredients with a spoon, stirring well. Thus, I boiled the mixture for another two minutes, after which I removed it from the heat. Let it cool to room temperature.

Beat the eggs into the cooled dough.

Beat with an immersion blender. The dough for eclairs with boiled condensed milk is ready! If you don’t have a blender or its power is not enough, it doesn’t matter. You can beat the dough with a mixer, but with the appropriate attachments - not for an airy egg mass, but for a thick dough. In this case, the dishes should be high enough so as not to catch pieces of dough that fly away in different directions)) Or you can go the other way - knead the dough with a spoon. This is much longer, but it allows you to do without gadgets if you don’t have them, or if it’s late and you don’t want to wake up your neighbors. In my house, alas, the audibility is exactly like this...

Eclairs with boiled condensed milk - shaping and baking:

As I already wrote above, you can form tubes using either a pastry syringe or a spoon. In this case, I generally did it with my hands soaked in cold water, it was more convenient for me. It turned out 11 blanks. You can make a different number by adjusting the size of the cakes.

Placed it in a preheated oven and baked there for 45 minutes at 180'C.

Preparation of cream:

Add boiled condensed milk to the completely softened butter. Next I poured in the vodka.

I whipped everything together. I did this with a regular mechanical whisk. The mass should be homogeneous and very pleasant!

Eclairs with boiled condensed milk - assembly:

At this stage I have already used the syringe. I have it from Soviet times. A neighbor gave it to me a couple of years ago. She had it for a very long time, but she never used it. Well, as you can see, it was useful to me . But again, you can do without it - just cut the workpieces on the side with a knife and spread the cream with a spoon. I filled all the tubes with filling.

The rest of the cream was applied as a “snake” from above using a syringe. Or you can just spread it with a spoon.

It is advisable to let the pies stand and soak for at least two hours (overnight would be absolutely gorgeous!), and before serving, put them in the refrigerator for 30-40 minutes. But you can do without these manipulations, especially if you already have a crowd of thirsty goodies lined up))

Eclairs with boiled condensed milk turn out tender, tasty and aromatic! This is the best treat for tea in any situation - whether on weekdays or on holidays. Cook for your loved ones with love!

Homemade eclairs made from choux pastry and boiled condensed milk cream

For convenience, each step is accompanied by a photo - a culinary master class for those who have never baked eclairs at home before.

The most important things when baking are:

- mix all ingredients with a wooden spoon;

- Do not open the oven during baking under any circumstances.

If you are expecting guests and want to get cute eclairs, then you can put the dough on a baking sheet using a pastry bag with a nozzle. They can also be given any shape - round or elongated.

Ingredients:

Ingredients for 16 cakes:

• Eggs – 5 pcs. • Margarine – 125 gr. • Flour – 1 cup. • A pinch of salt. • Water – 1 glass.

Ingredients for cream:

• Butter – 200 gr. • Boiled condensed milk – 1 can. • Vanilla sugar – 1 package.

Preparation:

Pour a glass of water into a bowl. Sprinkle a pinch of salt and add margarine. Put the pan on the fire.

The margarine should be completely melted. Reduce the heat to low and add a glass of sifted flour. Mix thoroughly over heat for a couple of minutes. Then remove the pan from the heat.

The result should be a choux pastry like this.

Cool it a little. At this time, grease a baking sheet with sunflower oil or line it with baking paper.

You can bake eclairs on a baking sheet or on paper, but it is advisable to grease the paper too.

When the dough has cooled a little, you can add eggs to it. A prerequisite for successful baking of homemade eclairs is to add eggs gradually - one at a time!

This is what the masse looks like at the beginning, when you just start mixing the egg with the dough.

And this is the finished dough, after adding and thoroughly mixing all the eggs.

Spoon small balls of dough onto a baking sheet. Be sure to leave space between the dough, because... After baking, the eclairs increase greatly in size.

Bake in a preheated oven at 200 degrees. Baking time is about 45-50 minutes. After this time, reduce the temperature to 180 degrees. Open the oven slightly and let dry for another 10 minutes.

Place softened butter, boiled condensed milk and vanilla sugar in a bowl.

Beat the cream with a mixer or fork. The cream is ready.

Cut each eclair in half and fill with the resulting cream.

That's all, homemade eclairs are ready. Bon appetit!

Method of preparation with boiled condensed milk cream

Eclairs prepared according to this recipe turn out very sweet and tasty. They need:

softened butter (butter) – 200 g;
purified water – ¾ cup;
table salt - a pinch;
wheat flour – 1 tbsp. (full, with a slide);
4 chicken eggs;
condensed milk (thick, boiled) – ½ can.

Cooking time – 55 minutes.

Calorie content – 385 kcal.

Stages of preparing eclairs:

Prepare choux pastry. It requires a container (pan) with a non-stick coating. Pour purified water, 100 grams of pre-cut butter and table salt into it. Heat until the butter is completely melted and the mass reaches boiling point.
Add flour and stir the mixture very quickly. Remove the container from the stove and leave until cool.
Add chicken eggs to the warm mixture one at a time, stirring each time. The result is a homogeneous, beautiful dough.
Spray a baking sheet with sunflower oil and, using a teaspoon, place small round lumps of prepared dough onto it.
Place in the oven and bake at 200ºC for 30 minutes.
Then remove them from the oven, carefully place them on a plate and leave until completely cooled.
Now prepare the cream. Place the condensed milk in a container, then the remaining half of the butter and beat with a mixer.
Using a sharp knife, make slits in the eclairs and fill them with cream.

Surely you will also like puff pastry with custard.
Follow the link to find a wonderful recipe for Sausage cake.
Did you know that Potato cake can be made from breadcrumbs? Here is the detailed recipe.

Eclairs with boiled condensed milk

Well what can I say – it’s just a hit! Especially with a cup of coffee or Earl Gray tea.

INGREDIENTS

125 ml milk
100 g butter
4 eggs
150 g flour
1 tsp. Sahara
0.5 tsp. salt
1 egg and 1 tbsp. l. milk for lubrication

For cream and glaze:

1 can of boiled condensed milk
100 g sweet cream butter
100 g mascarpone
250 g powdered sugar with vanilla
cream

Step by step recipe

Step 1

Preheat the oven to 190°C. Combine the milk, 125ml water, butter, salt and sugar in a saucepan. Place on the fire and bring to a boil. Remove from heat, add all the flour at once and beat with a wooden spoon until you get a thick mass without any lumps of flour.

Step 2

Place the pan back on the heat. While stirring, lightly dry the dough, 1 minute. Transfer the dough to a bowl. Add the eggs one at a time, beating vigorously with a wooden spoon. The resulting dough should be viscous, smooth and shiny.

Step 3

Using a pastry bag with a star tip with a diameter of 1.5 cm, pipe sausages 6–10 cm long, 3 cm apart, onto a parchment-lined baking sheet, brush them with beaten egg and milk. Bake for 20-25 minutes until golden brown and crispy. Cool.

Step 4

For the cream, beat the butter and mascarpone until fluffy. Without stopping whisking, gradually add boiled condensed milk. Place the cream into a piping bag fitted with a pointed tip. Make a hole in the side of each eclair with a nozzle and fill with cream.

Step 5 Having filled all the eclairs, prepare the glaze: mix enough cream with powdered sugar to form a thick, flowing mass (start with 1 tbsp, adding 0.5 tsp at a time). Drizzle the glaze over the eclairs and refrigerate for at least 2 hours.

Step-by-step recipe with photos

Recipe

Attention: the filling of eclairs depends 100% on the quality of condensed milk. Make sure it contains only milk and sugar.

Take the butter out of the refrigerator. Let it sit at room temperature for about 1 hour. Prepare cream from condensed milk. In a deep saucepan, combine boiled condensed milk and butter.

For those who took condensed milk not boiled

Condensed milk can be cooked in the usual way on the stove, or in the microwave or slow cooker.

Cooking rules:

To boil milk and get a rich brown color, you need 3 hours. Pale and liquid boiled condensed milk is obtained after 1 hour.
Fill the pan with water so much that it completely covers the jar - this way you will avoid exploding;
the finished condensed milk should be left in water for half an hour to cool;
in the microwave, select dishes with thick walls (the author does not recommend cooking in household appliances).

Beat the cream from condensed milk and butter with a blender into a homogeneous mass until fluffy.

If you decide to decorate the cakes with a chocolate hat, separate some of the cream. Save it for later.

We cut the eclairs lengthwise.

Use a spoon to fill them with cream. Place the cakes in the refrigerator for half an hour so that the cream thickens a little.

We recommend for preparation:

Pasties with potatoes - a budget-friendly tasty snack

Let's get back to making the chocolate fudge. Place the reserved part of the cream in the microwave and heat it up. You can also heat it in a water bath. Break the chocolate and add it to the filling. Mix until it is completely dissolved.

When the eclairs are ready, use a spoon or brush to form a hat. An easier option is to sprinkle powdered sugar on top. Eclairs with condensed milk are ready. Bon appetit.

Eclairs with boiled condensed milk and glaze

Let's prepare eclairs with condensed milk at home, taking into account the recommendations given above. Let's make the cream with boiled condensed milk.

125 ml milk;
100 gr. butter;
4 eggs;
150 gr. flour;
0.5 teaspoon salt;
1 teaspoon sugar.

Cream:

1 can of boiled condensed milk;
100 gr. butter;
100 gr. mascarpone;

Glaze:

100 gr. powdered sugar;
2-3 tablespoons cocoa;
5 tablespoons of milk;
1.5 tablespoons of soft butter;
0.5 teaspoon vanilla sugar.

Let's immediately turn on the oven to heat up, since the eclairs need to be placed in the oven immediately after placing them on a baking sheet.

Mix milk and 125 ml of water in a saucepan, add salt, sugar and butter cut into pieces. Place on the fire and bring to a boil. Add flour, stirring with a wooden spoon, continue to keep the dough on low heat for 2 minutes, stirring vigorously.

Let the dough cool slightly and beat in the eggs one at a time. Add the next egg when the previous one has already completely combined with the dough. The resulting dough should be smooth, viscous and shiny.

Place the dough in a pastry bag with a toothed tip on one side. Cover the baking sheet with a silicone mat, make the cakes in the form of elongated tubes 6-8 cm long. Bake for 20-25 minutes until the eclairs are browned. Let the cakes cool.

Prepare the cream: beat softened butter with mascarpone and boiled condensed milk until smooth. Transfer the cream into a pastry bag fitted with a sharp tip. We make a hole in the side of each eclair and fill the tubes with cream.

Let's prepare the glaze. Mix powdered sugar with cocoa, add warmed milk, vanilla sugar and softened butter. We rub everything well. This glaze hardens very quickly, so prepare it when the cakes are ready. Cover the cakes with icing.

The most tender cakes

The following list of products will be required:

purified water – 125 ml;
table salt – ½ tsp;
milk (fresh, cow) – 125 ml;
butter, brought to room temperature – 100 g;
sugar – 1 tsp;
chicken eggs - 4 pcs.;
150 g wheat flour;
1 tbsp. l. fresh milk, 1 chicken egg - for lubrication;
condensed milk (thick, boiled) – 1 can.

Cooking time – 2 hours.

Calorie content – 370 kcal.

Stages of preparing eclairs with boiled condensed milk:

Turn on the oven and heat to 200ºС. In a non-stick pan, combine water, milk, sugar, butter and salt.
Place the container on the stove and wait until the composition reaches boiling temperature. Remove the container from the stove and immediately pour the wheat flour into the hot mixture. Stir vigorously until a homogeneous mass is obtained, without lumps.
Place the container on the stove again and dry the dough there a little, stirring it constantly for 1 minute.
Beat in one egg at a time, mix the mixture thoroughly after each. The resulting dough should be smooth, stretchy and homogeneous.
Using a special pastry bag, shape the dough into a sausage shape.
Place in the oven and leave to bake for 25 minutes, remove and cool.
Place the boiled condensed milk in a pastry bag and, making a small hole in the side of the eclairs, fill them.

"Lazy" eclairs

If preparing choux pastry seems very difficult to you, then bake “lazy” eclairs. They are much easier to prepare.

400 gr. flour;
500 ml milk;
4 eggs;
2-3 tablespoons butter;
0.5 teaspoon salt;
1 tablespoon sugar;
any version of cream with condensed milk;
powdered sugar for serving.

Drive the eggs into a deep bowl and beat them with a mixer or whisk. Add milk and melted butter, gradually add sifted flour and mix. Fill silicone molds with the prepared dough. Forms must be filled halfway.

Place the baking sheet with the filled molds in the oven, preheated to 220 degrees. After 15 minutes, reduce the heat to 150 degrees and continue baking for another 20 minutes. The buns should rise and brown. Let the baked goods cool. We make cuts on the side or bottom and fill the baked goods with any type of cream. Sprinkle the “lazy” eclairs with powdered sugar.

Curd cream with condensed milk and cognac

Traditionally, it is customary to prepare dessert for the holiday: cake or pastries. For each of them you need to prepare a cream. Cream made from cottage cheese, condensed milk and cognac will be tasty and unusual.

You will need:

200g dry cottage cheese;
40g powdered sugar;
60-70g butter;
½-1 tsp. vanilla sugar;
15g condensed milk;
2 tsp. cognac

Recipe

Take the butter out of the refrigerator in advance. Place in a deep container. Beat with a mixer into a homogeneous mass. Add 2 types of sugar. Mix again until smooth. Add condensed milk. We repeat the beating procedure. Add cognac. Mix.

Let's take out the cottage cheese. In a separate container, grind it through a sieve. This way you will achieve uniformity. Then add liquid cream to it. Beat with a mixer until smooth.

We make a cut on our eclairs. Fill with curd and condensed filling. Place in the refrigerator for half an hour to an hour.

Eclairs with cream are ready. Can be served. Bon appetit.

Eclair with condensed milk and cottage cheese

The cream made from cottage cheese is light and airy.

Ingredients:

flour – 400 gr.;
milk – 500 ml;
eggs – 4 pcs.;
sugar – 1 tbsp;
salt – 1/2 tsp;
butter – 70 gr.;
condensed milk – 180 gr.;
butter – 180 gr.;
cottage cheese – 250 gr.;
powdered sugar – 70 gr.

Preparation:

Prepare the dough according to the classic recipe, or a simpler version when everything is whipped with a mixer from the second recipe.
You can bake eclairs on a baking sheet covered with tracing paper, and spread the dough with a spoon, trying to get sausages of the same shape and size.
You can also bake round shapes to make small balls like profiteroles.
Using a mixer, beat soft butter with condensed milk, add paste-like homogeneous cottage cheese and powdered sugar.
When the cream becomes homogeneous, transfer it to a bag, cut off the tip and fill the cooled eclairs with cream.
Prepare the chocolate glaze, brush the tops and place on a nice platter.

Serve them on your holiday table as dessert or use them as a sweet breakfast or afternoon snack.

Making eclairs requires some experience, try making them on a weekend to please your loved ones. Children will be happy to help you lay out the dough and fill the finished bases with cream. And once you gain confidence, you'll wow guests at lunch and dinner parties with these delicious homemade cakes. Bon appetit!

cream for eclairs with condensed milk recipe

1.Classic custard Ingredients: ● 500ml. milk ● 200g. sugar ●1 tsp. spoon of vanilla ● 50g. flour ● 4 egg yolks Preparation: We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready! 2. Universal butter cream Ingredients: ● Package of butter ● 4 chicken eggs ● Sand sugar 1 cup ● Powdered sugar 100 grams ● A pinch of vanilla, optional without it Preparation: First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes. 3. Recipe for cream with condensed milk and eggs Ingredients: ● Softened butter 200 gr. ● Condensed milk 100 gr. ● Eggs (yolks) 2 pcs. ● Vanillin or liqueur Preparation: Beat softened butter with condensed milk. Continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or other spice, or 30-50 g. liqueur. 4. Cream made from condensed milk and butter Ingredients: ● 1 can of condensed milk ● 1 pack of butter Preparation: beat the butter and milk until smooth. The oil should be at room temperature. Cool the cream. 5. Semolina porridge cream Ingredients - Semolina porridge cream: ● 1/2 cup milk ● 1 tbsp. semolina ● 1 tsp. sugar ● 1/2 tsp. butter ● 1 yolk ● 1 tsp. vanilla sugar Preparation: Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light. 6. Mascarpone cream cheese Try it! It's very easy to cook! Fast, inexpensive, which is important these days! Ingredients: ● Cottage cheese (in a pack 18%) - 200 g ● Cream (33%) - 200 ml Preparation: Rub the cottage cheese through a sieve (preferably twice). Pour in cold cream. Beat the mass at low speed until creamy. Cream cheese " Mascarpone" is ready to use! 7. “Custard” Ingredients: ● 2 eggs ● 1 cup sugar ● 1 tsp. vanilla ● 1.5 cups milk ● 2 tsp. melted butter ● 2 tsp. flour Preparation: 1. Mix flour and eggs in a saucepan until lumps disappear. 2. In another saucepan, boil milk and sugar, do not forget to stir them. 3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula. 4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!! 5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water. Custard can be used for eclairs or other pastries, cakes, and Easter cakes. 8. Butter cream “Five Minute” The cream is made so simply and quickly, but it turns out so tasty! Ingredients: ● Butter - 250 g (room temperature) ● Powdered sugar - 200 g ● Milk - 100 ml (you can add 150 grams, you can add 200, the cream will be even softer and less greasy!) ● Vanillin - 1 packet. Preparation: Boil the milk and cool to room temperature. Combine all ingredients. Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you). The cream turns out fluffy, delicate, with a light vanilla aroma. You can coat cakes and pies (rolls).

Eclairs with condensed milk

If you want to surprise your guests with an unusual dessert, I recommend making eclairs. Filled with condensed milk filling, eclairs turn out very tasty and tender, and they’re not difficult to prepare!

Ingredients:

Wheat flour - 180 grams
Butter – 100 grams
Water – 250 Milliliters
Eggs – 4 pieces
Powdered sugar - To taste
Boiled condensed milk - 1/2 piece (can)
Salt - 0.5 teaspoons

Number of servings: 10-15

How to cook “Eclairs with condensed milk”

Boil water in a saucepan.
Then add the butter and melt it. Add flour and salt, cook for about 2-3 minutes, stirring constantly. Next, add the eggs one at a time, remembering to stir all the time. The mass should be thick and homogeneous. Line a baking tray with baking paper. Using a pastry syringe, squeeze the dough for future eclairs onto a baking sheet. Place the dough a few cm apart. Bake in the oven for 35-40 minutes, temperature 180 degrees. While the eclairs are baking, do not open the oven, otherwise the baked goods will settle. Cool the finished eclairs, make small holes in the bottom. Using a pastry syringe, fill the eclairs with condensed milk. Bon appetit! Sources

https://sgushhenka.ru/recepty-so-sgushhenkoj/eklery-so-sgushhenkoj.html
https://kastrulkina.ru/domashnie-eklery-iz-zavarnogo-testa-i-krema-s-varenoj-sgushhenkoj/
https://www.gastronom.ru/recipe/39139/eklery-s-varenoj-sgushchenkoj
https://zen.yandex.ru/media/id/5c55632e6fffe100ad8eab8d/vkusneishie-eklery-s-varenoi-sguscenkoi-5c57ff0a22d89d00adadbb9e
https://4allwomen.ru/kulinarija/deserty/eklery-so-sgushhenkoj-7-receptov/
https://www.gastronom.ru/text/sovetskie-eklery-s-maslyanym-kremom-na-sgushchenke-1011316
https://pipla.ru/13738-ekler-so-sgushchenkoj/
https://povar.ru/recipes/eklery_so_sgushenkoi-20359.html

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How to make filling for eclairs from boiled and liquid condensed milk

This filling makes the dessert richer, but, it’s worth noting, very sweet.

Necessary ingredients for preparation:

2 tbsp. l. cognac;
1 can of condensed milk (boiled);
butter, softened indoors – 200 g;
3 tbsp. l. condensed milk (liquid).

Cooking time – 45 minutes.

Calorie content – 329 kcal.

Steps to prepare the filling:

Bring all prepared ingredients to room temperature.
Place butter and boiled condensed milk into a container. Beat everything thoroughly with a mixer.
Add liquid condensed milk and cognac. Continue beating the mixture.
Fill freshly baked eclairs with the prepared aromatic filling.