Pastry

Description

Perfect for serving with tea and coffee. The base for making these pastries is choux pastry, while the filling can be any of your choice—such as butter cream, whipped cream, curd, berry, or chocolate filling. And these are just a few options. You can decorate éclairs with melted chocolate or leave them plain. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Place the butter in a saucepan and melt it, add salt and pour in a glass of water, stir and bring to a boil.

2. 2

   Step 2

   As soon as the contents of the pot come to a boil, add a cup of flour and vigorously mix with a wooden spoon, spreading the dough from side to side (2 minutes).

3. 3

   Step 3

   Remove the pot from the heat and mix the contents with a mixer (dough attachment) for about 3-5 minutes. During this time, the dough will cool slightly.

4. 4

   Step 4

   Add the chicken eggs one at a time, continue beating for 1 minute.

5. 5

   Step 5

   Transfer the dough into a piping bag and pipe elongated pastries onto a baking sheet lined with parchment paper. Bake in a preheated oven at 175°C for 35–45 minutes, then remove from the oven and let cool for 15 minutes.

6. 6

   Step 6

   For the cream: add cream (at least 33% fat), powdered sugar, and vanilla to a chilled bowl. Beat with a mixer until stiff peaks form.

7. 7

   Step 7

   For the ganache: heat the cream in a saucepan, add chocolate and corn syrup. Remove the pan from the heat and let it sit for 5 minutes, then stir.

8. 8

   Step 8

   With a sharp knife, make a deep longitudinal cut, fill the eclairs with cream, and coat them with ganache. Leave until the ganache has completely set.