Eclairs "Swans"
12 servings
120 minutes
Swans éclairs are an exquisite dessert that impresses not only with its taste but also with its elegant appearance. These airy pastries with a crispy golden crust are filled with delicate vanilla cream, creating a harmony of sweetness and lightness. Their original design, reminiscent of graceful swans, makes them a true decoration for any festive table. The history of éclairs traces back to French cuisine, where they gained popularity due to their sophistication. The classic combination of creamy filling, vanilla aroma, and fresh berries gives the dessert freshness and refined flavor. Éclairs are served immediately after assembly to preserve their airiness and tenderness, while raspberry decoration adds a bright touch of flavor and makes them even more appetizing.
1
Mix half of the milk with the yolks, flour, and starch; heat the other half of the milk slowly with sugar and vanilla sugar. Gradually add the hot milk to the yolk mixture while constantly stirring with a whisk and heat without boiling until the cream thickens. Then remove from heat, cover with a lid and let it cool completely. Whip softened butter with powdered sugar until white and gradually add pudding while continuing to whip until you achieve a homogeneous mass.
- Milk: 3 glasss
- Egg yolk: 2 pieces
- Wheat flour: 150 g
- Potato starch: 2 tablespoons
- Milk: 3 glasss
- Sugar: 1 tablespoon
- Vanilla sugar: 1 tablespoon
- Butter: 50 g
- Powdered sugar: 30 g
2
To prepare the dough, bring 250 ml of water, salt, and oil to a boil, reduce the heat, and add wheat flour mixed with sugar, stirring constantly with a wooden spatula until the dough is elastic. Remove the dough from heat and cool it to 70°C. Gradually add eggs to the cooled dough and continue mixing with a wooden spatula or a hand mixer with hook attachments until a smooth, shiny mass is obtained. Line a baking sheet with parchment paper. Set aside 100 g of the prepared dough, transfer the rest to a piping bag, and pipe 12 identical teardrop shapes measuring 7-8 cm on the baking sheet. Bake in a preheated oven at 200°C on the lower rack for about 25-30 minutes until golden brown. Do not open the oven door for the first 10-15 minutes. Meanwhile, pipe 12 'swan necks' in the shape of question marks on another lined baking sheet. Bake at the same temperature for about 15 minutes. Allow the pastries to cool. Cut the main éclairs in half lengthwise, and cut the top of each éclair into two equal parts to form swan wings.
- Water: 250 ml
- Salt: pinch
- Butter: 50 g
- Wheat flour: 150 g
- Sugar: 1 tablespoon
- Chicken egg: 4 pieces
3
Wash and dry the raspberries or other berries carefully. Beat room temperature butter with powdered sugar using a hand mixer. Gradually add the chilled pudding to the butter, one tablespoon at a time, and continue whipping the cream. Transfer the finished cream to a piping bag with a star tip. Pipe the cream into each half of the éclair. Insert wings and necks into the cream, then decorate each swan with raspberries. Serve the pastries immediately on the festive table.
- Raspberry: 250 g
- Butter: 50 g
- Powdered sugar: 30 g