Eclair
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
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