French eclairs
Description
The dish is prepared without unnecessary complications. With this amount of ingredients, I ended up with 14 eclairs. However, the quantity may vary depending on the size of the eclairs you pipe onto the baking sheet. The finished dessert can be served at the table.
Instructions
- 1
Step 1
To prepare eclairs, gather all the necessary ingredients. Sift the flour through a sieve in advance.
- 2
Step 2
To prepare choux pastry, combine water, milk, and butter. Place over heat and bring to a boil. The butter should melt.
- 3
Step 3
Add all the flour at once to the boiling liquid and quickly mix it.
- 4
Step 4
The dough will begin to come together into a ball. Knead it over low heat for 1–2 minutes. Then let it cool until warm. Keep kneading the dough to help it cool down faster.
- 5
Step 5
Then add the eggs to the dough one at a time.
- 6
Step 6
Monitor the number of eggs according to the dough consistency. It should become elastic and slightly drip off the spatula, yet hold its shape in the bowl.
- 7
Step 7
Using a pastry bag with a tip, pipe eclairs onto parchment paper. Place in an oven preheated to 180 degrees Celsius and bake for approximately 30 minutes.
- 8
Step 8
The finished eclairs will have increased in size and turned golden. Remove them from the baking sheet and let cool.
- 9
Step 9
To prepare the cream, bring the milk with sugar to a boil.
- 10
Step 10
In a separate bowl, combine the eggs with starch. You can add a little milk from the total amount. While stirring, gradually pour the milk into the eggs. Then return everything to the heat.
- 11
Step 11
Stirring constantly, heat the cream until it thickens. Then remove from heat and add the butter. It will melt immediately. Mix it into the cream. Cover the cream and refrigerate until completely cooled.
- 12
Step 12
Cut the eclairs on one side and fill with cream. You can leave the eclairs light in appearance. Alternatively, dust with powdered sugar or drizzle with icing.
- 13
Step 13
Or you can simply brush it with melted chocolate.