Éclairs (master class)
Description
Perfect with tea and coffee. You can use any cream for éclairs, prepare chocolate fondant, or make caramel and sprinkle with nuts. Fill the éclairs after they have cooled down. Pipe them using a pastry bag; if you don't have one, make a piping bag from a plastic bag or roll parchment paper into a cone (like a little cup for seeds). Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Pour water into a saucepan, add 125 grams of butter and a pinch of salt.
- 2
Step 2
2. Place the saucepan over heat and bring its contents to a boil to dissolve the butter.
- 3
Step 3
3. Add flour to the saucepan and vigorously mix with a wooden spoon, as the dough will stick to a metal one. Remove the saucepan from the heat.
- 4
Step 4
4. Place the heavy cream in a bowl, add sugar, and whisk with a whisk or electric mixer until a fluffy mass forms.
- 5
Step 5
5. Add the chicken eggs one at a time to the cooled dough, mixing well after each addition.
- 6
Step 6
6. Place the dough into a piping bag (in parts or all at once).
- 7
Step 7
7. Line a baking sheet with parchment paper and pipe the eclairs, leaving space between them. Place in a preheated oven at 190°C for 25–30 minutes. Do not open the oven until the eclairs have fully risen.
- 8
Step 8
8. Place the bowl over a double boiler, add the chocolate and butter to it.
- 9
Step 9
9. Stir the mixture thoroughly with a spatula to prevent the chocolate from burning.
- 10
Step 10
10. Meanwhile, take the eclairs out of the oven and let them cool completely.
- 11
Step 11
11. Cut each éclair on one side.
- 12
Step 12
12. Fill the inside with whipped cream.
- 13
Step 13
13. Place the eclairs on a plate and drizzle them with the prepared chocolate glaze. Let the glaze set, then serve.