Classic Eclairs
4 servings
45 minutes
Eclairs are a true masterpiece of French culinary art that has captured the hearts of gourmets worldwide. Their history dates back to the 19th century when the famous French pastry chef Marie-Antoine Carême perfected the dough recipe, creating the ideal shape for filling with cream. These exquisite pastries feature a delicate, airy dough with a crispy crust, hiding silky custard inside. In the classic version, eclairs are topped with a thin layer of aromatic chocolate that adds refined sweetness to the dessert. They are enjoyed as a standalone treat with coffee or tea and are also served at festive tables. Eclairs symbolize elegance and pleasure, capable of providing moments of true enjoyment to every dessert lover.
1
Pour milk into a pot, add butter and a pinch of salt. Melt the butter well and add sifted flour while constantly stirring to prepare the mixture and remove from heat.
- Milk: 400 ml
- Butter: 100 g
- Salt: pinch
- Wheat flour: 1.5 tablespoon
2
Then, whisk the mixture and add the eggs one by one. Add the eggs directly to the hot dough. Fill a pastry bag or syringe with the prepared mixture and pipe strips 10 cm long onto a greased or parchment-lined baking sheet. Leave a distance of 5 cm between the strips. (My éclairs were baked in a preheated oven at 180 degrees for 30 minutes). Do not open the oven while baking the éclairs.
3
In a microwave-safe bowl, whisk the yolks with sugar and vanillin, pour in the milk, and add flour and starch.
- Egg yolk: 2 pieces
- Sugar: 80 g
- Vanillin: to taste
- Milk: 400 ml
- Wheat flour: 1.5 tablespoon
- Potato starch: 1.5 tablespoon
4
Mix well to avoid lumps and put in the microwave for 3-5 minutes at maximum power. Take it out every minute and mix well to prevent lumps. The thickness of the cream depends on the cooking time; it took me 4 minutes to prepare the cream.
5
Make a hole in the ready eclairs and fill them with custard, then cover the eclairs with melted chocolate from a water bath.
- Chicken egg: 4 pieces
