Eclairs (classic recipe)

Description

Delicious pastry for the whole family. The preparation of éclair dough should remain traditional. However, you can change the filling according to your taste. I especially love this classic recipe with custard cream. It's delicate, moderately sweet, and slightly chewy. It's very tasty and can be served with tea or coffee.

Instructions

1. 1

   Step 1

   To prepare the dough, combine water, milk, butter, sugar, and a pinch of salt in a saucepan. Bring to a boil and cook until the butter melts.

2. 2

   Step 2

   Sift the flour into a saucepan and vigorously mix the dough with a whisk, then with a wooden spoon. It should come away from the saucepan and stop sticking to the spoon.

3. 3

   Step 3

   Transfer the dough to a bowl and add the eggs one at a time. Mix with a spoon or in a food processor until the dough becomes smooth and glossy. Transfer the slightly cooled dough to a piping bag fitted with a medium-sized tip. Pipe 12–13 cm long strips onto parchment paper.

4. 4

   Step 4

   Place the baking sheet in the oven preheated to 200°C (390°F) for 15 minutes. Then reduce the temperature to 190°C (375°F), slightly open the oven door, and bake for another 20–25 minutes until golden brown.

5. 5

   Step 5

   To prepare the cream, beat the egg yolks with sugar until light and fluffy. Then add the sifted flour and starch. Stir until the mixture becomes smooth and uniform.

6. 6

   Step 6

   Bring the milk to a boil. Pour half of it in a thin stream into the egg mixture, constantly whisking with a whisk. Then return the resulting mixture back to the saucepan with the remaining milk and cook over medium heat. Remember to stir the cream constantly until it thickens. At the end, add the butter and vanilla.

7. 7

   Step 7

   Transfer the cooled cream into a pastry bag with a small nozzle. Fill the eclairs with cream from both ends, then dip the tops into chocolate glaze. To make the glaze, melt the chocolate, add cream and butter, and mix well.