Eclair
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Recipe-Ingrediants
Who can resist small, fluffy, delicious eclairs? For holidays, birthdays, as a treat, with coffee, for... everyone wants eclairs and no one says no!
Ingredients for the eclair dough:
150g flour
150ml water
A pinch of salt
70g butter
3 medium eggs
Put the butter, water, and salt in a small saucepan over heat and stir until well combined. Remove from heat and gradually add the flour while stirring with a spatula until fully incorporated. Place the saucepan back on the heat and bake it lightly until the flour smell disappears. Then remove it from the heat and let it cool for 5 minutes. Once the temperature drops, add the eggs one by one and mix until a thick dough forms, thick enough to pipe through a pastry bag. Spread parchment paper on a baking tray and use the pastry bag to pipe small, thick strips of dough onto it. Bake in a preheated oven at 200 degrees Celsius with the top heat on for the first 5 minutes (until they rise), then reduce the temperature to 150 degrees Celsius for about three-quarters of the baking time.
Patisserie Cream:
350ml milk
150ml cream
100g sugar
40g cornstarch
1 vanilla pod
3 egg yolks 1 whole egg
Put the cream, milk, sugar, and vanilla in a saucepan. In a separate bowl, mix the eggs with the cornstarch. Once the cream mixture is sufficiently heated (just before boiling), remove it from the heat and slowly incorporate the eggs with the cornstarch, stirring quickly. Place it back on the heat and continue stirring until it thickens.
Once the eclairs are out of the oven, let them cool. You can cut them in half like sandwiches or use a pastry bag with a small tip to fill them from below.
Chocolate Anglaise Cream:
200g milk
200g cream
½ tsp vanilla extract or 1 vanilla bean
4 egg yolks
1 chocolate bar
125g sugar
? tsp salt
Directions
Beat half of the sugar with the eggs and vanilla until the eggs become frothy. Meanwhile, put the milk, cream, and remaining sugar in a saucepan, but do not mix them. When the milk is warm but not boiling, slowly incorporate the eggs and quickly stir until it thickens slightly. Add the melted chocolate (melted in a bain-marie) and stir until the mixture is homogeneous. If it doesn't thicken enough, you can add a little cornstarch.
Place the filled eclairs on a rack with a baking tray underneath. Pour the cream over them with a spoon. Let them cool.
If desired, melt some chocolate in a bain-marie and dip the eclairs in it.
- Always remember that when incorporating hot liquid into eggs, do it very carefully and gradually to allow the eggs to adjust to the temperature properly. If you add it too quickly, the eggs will cook (similar to making egg-lemon sauce).
- Make the eclairs thick so that they become fluffy when baked and can be filled.
- If you want to fill them from below, poke 2-3 holes to allow the filling to reach all parts.
- You can decorate them with coarsely chopped nuts or white chocolate and colorful truffles.
- It looks great to sprinkle grated Aegina pistachios or diced fruit on top of the chocolate.
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