Eclairs with chocolate fondant and butter cream
Description
The pastry is simple and quick to prepare. Making choux pastry requires maximum precision, so I recommend weighing the chicken eggs without the shells before starting. The butter cream made according to this recipe can be called a "GOST-standard cream" due to its rich buttery aroma and delicious taste. This recipe yields about 28 eclairs, which is more than enough to delight your family and guests. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Add butter and salt to the water and place over heat. Bring to a boil, then add the sifted flour. Stir constantly and cook the mixture over low heat until it becomes smooth, glossy, and forms a ball.
- 2
Step 2
2. Remove the dough from the heat and let it cool for 10 minutes at room temperature. Whisk the room-temperature eggs with a whisk and gradually add them to the flour mixture in small portions, stirring thoroughly each time.
- 3
Step 3
3. Transfer the dough into a sturdy plastic bag, cut a 1 cm-wide corner, and squeeze out 10 cm-long strips of dough onto a baking sheet lined with parchment paper, spacing them 5 cm apart. If necessary, use a finger dipped in water to adjust the shape of the eclairs.
- 4
Step 4
4. Place the eclairs in a preheated oven at 220 degrees for 15 minutes, then reduce the temperature to 160 degrees and bake for another 15 minutes.
- 5
Step 5
5. Mix the yolk with milk, strain it, then add sugar and vanilla sugar. Place the mixture over low heat and cook, stirring constantly, until it thickens.
- 6
Step 6
6. Remove the syrup from the heat and let it cool completely at room temperature. Beat the butter with a mixer for 2 minutes, then gradually add the cooled syrup one tablespoon at a time, beating until smooth and homogeneous.
- 7
Step 7
7. Finally, add the cognac. Cut the dough pieces lengthwise and fill them with cream. Melt the chocolate with butter over a water bath and coat the eclairs with the glaze. Place the eclairs in the refrigerator for 2 hours.