Eclairs
4 servings
60 minutes
Eclairs are exquisite French pastries that have captured the hearts of gourmets worldwide. Their origin dates back to the 19th century when the famous pastry chef Antonin Carême perfected the choux pastry recipe and created these delicate treats. Eclairs feature a thin crispy shell and airy, slightly moist interior that pairs perfectly with various fillings, from classic vanilla cream to chocolate ganache. Their delicate creamy flavor with a hint of sweetness makes eclairs a wonderful dessert for special occasions or simple enjoyment with a cup of coffee. Precision in temperature and careful piping of the dough are crucial for achieving perfect shape and structure during preparation. This dessert has become a symbol of French pastry tradition and remains one of the most beloved treats worldwide.
1
Pour water into a pot, add oil and salt, place the pot on the fire, and bring to a boil. When the water with oil boils, remove from heat and gradually add sifted flour, stirring the dough vigorously.
- Water: 1 glass
- Butter: 100 g
- Salt: to taste
- Wheat flour: 250 g
2
Put the pot with the dough back on low heat and stir the dough until a smooth, shiny mass is obtained (the dough should easily pull away from the sides and bottom of the pot).
3
Remove the pot from the heat and cool the dough. In the cooled dough, add the eggs one by one, mixing each time until a uniform consistency is achieved (the finished dough should be smooth, shiny, and thick enough not to spread on the baking sheet).
- Chicken egg: 4 pieces
4
Using a pastry bag, pipe strips 5-6 cm long and 2-3 cm wide onto a greased or parchment-lined baking sheet (space éclairs 3-5 cm apart, as they will double in size).
- Butter: 100 g
5
Bake the éclairs for the first 15-20 minutes at 200 degrees (the éclairs should double in size and brown). Then reduce the temperature to 150 degrees and dry the pastries for another 10-15 minutes.
6
At the end of baking, turn off the oven, open the door, and let the baked goods cool slightly.