Eclairs with butter cream
12 servings
90 minutes
Eclairs with buttercream are a refined delicacy of European cuisine, rooted in French pastry traditions. The delicate choux pastry, airy inside and crispy outside, serves as the perfect shell for rich buttercream with hints of condensed milk. Its rich, creamy flavor melts smoothly in the mouth, leaving a pleasant aftertaste. These elegant pastries adorn festive tables, bring coziness to the home atmosphere, and make a delightful addition to a cup of strong coffee. Eclairs are not just a dessert but a work of pastry art that combines sophistication and tradition.
1
For the test, put 100 g of butter in a pot, add 180 g of water, and a pinch of salt. Bring to a boil.
- Butter: 200 g
- Water: 180 ml
- Salt: 2 g
2
Add the sifted flour (200 g) and mix well. The flour should be cooked, and the dough should stick together. Attention! The flour must be well cooked, so do not remove it from the heat immediately, but stir it on the stove.
- Wheat flour: 200 g
3
Transfer it to a bowl to cool down to at least 60 degrees.
4
Add one egg at a time, mixing the dough with a mixer or spatula.
- Chicken egg: 4 pieces
5
Mark the baking paper with a pencil. The length of the piped stick should be about 11–12 cm. Bake at 220 degrees for the first 10 minutes, then another 25 minutes at 180 degrees.
6
Prepare the cream. For the buttercream, I needed 100 g of butter and 6 tablespoons of condensed milk. Whip the butter until white, then gradually add the condensed milk. Fill the cooled éclairs with the cream, cutting them lengthwise. Place in the refrigerator.
- Butter: 200 g
- Condensed milk: 6 tablespoons
7
Heat the ready icing and dip each eclair.