Custard eclairs
11 servings
60 minutes
Cream puffs are a refined combination of a crispy golden crust and a delicate, airy inner layer. This iconic dessert originates from France, where the sophistication of the dough and the rich flavor of the cream have become hallmarks of French pastry tradition. The choux pastry made with butter and eggs gives éclairs their unique texture: lightness, airiness, and a slight crunch on the outside. The classic version features a filling of pastry cream that gently complements the dough's flavor, creating a harmonious blend of sweetness and tenderness. An ideal choice for morning coffee or evening tea time, éclairs are suitable for both cozy family evenings and festive occasions. They can be decorated with glaze, chocolate or powdered sugar, adding personal touches to this classic European dessert.
1
Add oil and water to the pot, set on medium heat until the oil is completely dissolved.
- Butter: 100 g
- Water: 1 glass
2
Once the oil is fully melted, add a pinch of salt and lower the heat.
- Salt: pinch
3
Add sifted flour. Stir the dough with a spoon until a homogeneous mass is obtained (the dough should not stick to the walls of the pot).
- Wheat flour: 1 glass
4
Remove the dough from the heat and let it cool.
5
In the cooled dough, gradually mix in 4 eggs.
- Chicken egg: 4 pieces
6
Place the obtained dough on oiled parchment paper. You can use a pastry bag or a spoon to spread it.
7
Place the baking tray in the preheated oven.
8
Bake until golden brown at 180 degrees.
9
When the eclairs are ready, you can slightly open the oven door without removing the tray. This allows the eclairs to dry out and not collapse.
10
Any cream can be added. I prefer custard.