Easy eclairs for beginners
A recipe for classic French eclairs with vanilla cream and chocolate glaze - fluffy and irresistible, easy to make.
Ingredients · Servings 12 pcs.
- water - 250 ml
- butter - 100 g
- flour - 150 g
- eggs - 4 pcs.
- salt - a pinch
- fresh milk - 500 ml
- sugar - 120 g
- egg yolks - 4 pcs.
- brashno - 2 tbsp.
- vanilla - 1 tsp.
- butter - 20 g
- dark chocolate - 150 g
- sour cream - 100 ml
Method · 1 h
- Pour the water into a saucepan, add the butter and a pinch of salt. Heat over medium heat until the butter has completely melted and the mixture begins to simmer gently. At this point, add the flour all at once and stir vigorously with a wooden spoon until you have a smooth dough that starts to pull away from the sides of the pan.
- Remove the dough from the heat and let it cool for 5-10 minutes. Then add the eggs one at a time, mixing well after each one, until you get a smooth and slightly sticky mixture.
- Transfer the mixture to a pastry bag and form oblong eclairs on a tray covered with baking paper.
- Bake the eclairs in a preheated oven at 180°C for about 25-30 minutes, without opening the oven during baking, so that they do not collapse. After baking, let them cool completely.
- For the cream, heat the milk in a saucepan. In a separate bowl, beat the egg yolks with the sugar, add the flour and mix until smooth. Gradually pour in the warm milk, stirring constantly.
- Return the mixture to the stove and cook over low heat until thickened. Add the vanilla and butter, stir and leave to cool.
- The cooled eclairs are cut or pierced at the bottom and filled with the cream using a piping bag.
- For the glaze, heat the cream, then pour it over the chopped chocolate. Stir until smooth and pour over the eclairs.
- Leave the eclairs to cool briefly to allow the glaze to set. Serve chilled. Store in the refrigerator for up to 2 days in a sealed container.
Also try other tempting French desserts - the classic tarte tatin with caramelized apples, the silky-soft creme brulee with a crispy crust, and the irresistible profiteroles with fine cream.
