Eclairs with curd-yogurt cream
4 servings
50 minutes
Eclairs are a symbol of refined French pastry tradition, embodying airy perfection. Their history dates back to the 19th century when the famous pastry chef Marie-Antoine Carême perfected the choux pastry recipe. In this version, classic eclairs are filled with a delicate cottage cheese-yogurt cream that gives them a special freshness and lightness. The crispy golden shell combined with soft creamy filling creates a harmony of textures and flavors. These eclairs are the perfect choice for morning coffee or an elegant dessert after dinner. They can be served with berries or a light dusting of powdered sugar, adding a touch of sophistication. Enjoy every bite!
1
Prepare the dough for cream puffs. Pour water into a pot, bring to a boil, then reduce the heat to minimum. Add all the butter and a pinch of salt. Quickly add the flour and stir until nothing sticks to the walls.
- Water: 1 glass
- Butter: 100 g
- Wheat flour: 1 glass
2
Cool the choux pastry slightly. Add an egg and mix thoroughly. Gradually add the remaining eggs in the same way. The dough should be thick enough not to run off the spoon and not spread on the sheet.
- Chicken egg: 3 pieces
3
Preheat the oven to 200 degrees. Using a piping bag, place the dough on a baking sheet lined with parchment. Bake in the oven at 200 degrees for 20 minutes (exactly!). Then reduce to 170–180 degrees and bake until golden brown.
4
Do not open the oven while preparing cream puffs! After cooking, let the cream puffs sit in the oven for 5-10 minutes, then open the oven and let them sit for another 5-10 minutes. Take everything out.
5
To prepare the cream, combine cottage cheese with yogurt and beat with a mixer until airy and homogeneous. Fill the éclairs with the cream using a pastry syringe.
- Curd mass: 400 g
- Fruit yogurt: 300 ml