Eclairs with cream
Description
The recipe won't take much time. I really love eclairs with this cream. I always make it not with flour, but with starch. That makes it more tender and airy. If you wish, instead of chocolate you can simply dust them with powdered sugar. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
For making éclairs, bring 100 ml of water and milk to a boil together with 100 g of butter.
- 2
Step 2
Quickly add 200 g of flour to the boiling mixture and stir vigorously with a spatula so the flour cooks immediately. The entire mass should come together into a lump. Cool it to a warm temperature.
- 3
Step 3
Add the eggs one by one, 5 eggs, until the mixture becomes glossy and slightly tacky. Pipe the éclairs onto a baking sheet using a pastry bag. Place them in an oven preheated to 200 °C for 25–35 minutes. Use your oven as a guide and bake the éclairs until they are a deep golden color.
- 4
Step 4
For the cream, bring 1.5 L of milk and sugar to a boil.
- 5
Step 5
Whisk the starch, eggs, and vanilla separately. Add a little of the milk from the 1.5 L, which is being heated. Then combine both mixtures so that there are no lumps. Place over low heat and bring the cream to a thickening. Cool the finished cream.
- 6
Step 6
Then beat the cream with 100 g of butter.
- 7
Step 7
Cool the eclairs. Slice them on one side and fill with cream.
- 8
Step 8
Melt the chocolate with cream separately.
- 9
Step 9
Drizzle the ready eclairs with chocolate. Place them in the refrigerator so the cream cools slightly.