Eclairs without filling
12 servings
120 minutes
Eclairs are an exquisite dessert of French cuisine that has captured the hearts of sweet lovers worldwide. Their history dates back to the 19th century when pastry chef Marie-Antoine Carême perfected the choux pastry recipe, creating light and airy pastries. Unfilled eclairs are a special version of the classic treat where the delicate texture of the dough with a golden crispy crust takes center stage. These delights are perfect for serving with creams, chocolate, or simply with a cup of aromatic coffee. Their softness and lightness make them a versatile base for experimentation, allowing enjoyment of pure flavor without unnecessary additions. They are ideal for those who appreciate the simplicity and elegance of pastries, revealing the subtle nuances of choux pastry in all its glory.
1
Pour water into the pot, add butter and salt. Bring everything to a boil over medium heat.
- Water: 250 ml
- Butter: 100 g
- Salt: pinch
2
When bubbles appear in the mixture, add flour and continue to mix well over low heat. It's better to use a wooden spatula for mixing. This process should continue until the dough easily pulls away from the sides of the pot. Only then can it be removed.
- Wheat flour: 250 g
3
Let the dough rest for a while to cool down.
4
Meanwhile, prepare a mixture of eggs by cracking the required number into a container and mixing well. It's better not to crack the eggs individually into the flour, as this is the main stage of kneading the dough. You may need four and a half eggs, so it's better to prepare an egg mixture.
- Chicken egg: 4 pieces
5
Introduce the egg mixture into the slightly cooled dough. Do this in small portions to catch the moment when to stop.
- Chicken egg: 4 pieces
6
Mix with a fork, then take a spatula. All actions should be done vigorously; the dough should become smooth and shiny. Stop adding eggs when the dough starts to stretch slightly.
7
Now the baking tray should be greased with oil. The dough should be placed in the shape of éclairs using a pastry syringe. This gives them an elongated shape.
- Butter: 100 g
8
Bake in the oven at 180 degrees for 15 minutes. Then reduce the temperature to 150 degrees and bake for another 10 minutes. Do not open the oven to maintain the shape of the products.