Eclairs with butter cream
12 servings
75 minutes
Eclairs with cream are an exquisite dessert of French cuisine, embodying sophistication and delicacy of taste. Their history dates back to the 19th century when the famous pastry chef Antonin Carême perfected the recipe for choux pastry. The crispy golden shell of eclairs hides a light cream made from mascarpone and delicate cream inside, creating a perfect balance of sweetness and texture. They are served chilled and dusted with powdered sugar, making them even more appetizing. Eclairs are a wonderful choice for festive events, romantic dinners, or simply cozy gatherings at home. This dessert not only delights the palate but also offers true pleasure in the aesthetics and traditions of French pastry art.
1
Boil 250 ml of water, add oil, salt, and bring to a boil again.
- Butter: 100 g
- Salt: 0.3 teaspoon
2
Remove the pot from the heat, sift in the flour, and mix. It should result in a uniform, dense dough that easily pulls away from the sides of the pot.
- Wheat flour: 220 g
3
Break the eggs into a separate bowl and mix, then add 1-2 tablespoons at a time, mixing the dough thoroughly each time. The proportions in the recipe are for large eggs (select), so if yours are smaller, you may need another egg. In the end, you will get a rather soft thick dough that still holds its shape.
- Chicken egg: 4 pieces
4
Place the dough in a sturdy bag or pastry syringe. Pipe the dough onto a baking sheet lined with parchment paper in sausage shapes, separating the dough with wet hands.
5
Bake in a preheated oven at 200 degrees for about 30 minutes. The éclairs should rise well. After turning off the oven, leave them inside for 10-15 minutes to prevent them from collapsing (do not open the oven during baking, look through the door).
6
For the cream, whip mascarpone with powdered sugar and cream. Mix the ingredients immediately and whip on low speed until the cream is smooth. You will get a thick and delicate cream. Store it in the refrigerator until use and fill only cooled pastries.
- Mascarpone cheese: 250 g
- Cream 22%: 100 ml
- Powdered sugar: 120 g
7
You can fill éclairs using a pastry syringe or simply by making cuts on the side and inserting the cream. Sprinkle the finished éclairs with powdered sugar and serve chilled.
- Powdered sugar: 120 g