Eclairs

The first time I made éclairs at home, I was amazed that they turned out well on the first try. I admit, I made too few of them. I used the classic cream recipe, and for the glaze, I added as much chocolate as I had on hand. I had some cream left over, which means next time I can make more éclairs or make them smaller.

Quick Info

Total Time: about 1 hour
Prep Time: 20 minutes
Baking Time: 20 minutes
Servings: 10-12 medium éclairs
Difficulty: medium
Recipe Type: classic homemade dessert

Ingredients

Choux pastry:
1 cup flour
1/2 cup water
1 pinch of salt
4 eggs
1/2 cup oil

Cream:
600 ml milk
200 g butter or margarine
1/2 cup sugar
3 tablespoons flour
1 packet vanilla sugar

Glaze:
4-5 squares of cooking chocolate

Instructions

1. In a saucepan, combine the water, oil, and salt over medium heat. When the mixture starts to boil, add all the flour at once. Stir quickly with a wooden spoon until the dough comes together and no longer sticks to the sides of the pot. Remove from heat.

2. Let the dough cool for a few minutes. Once it’s no longer hot, add the eggs one at a time, incorporating them well after each addition. The dough should be shiny and soft, but not liquid.

3. Place the dough in a piping bag or a plastic bag. Cut a corner if you’re using the bag. On a baking sheet lined with parchment paper, pipe out strips of dough, leaving some space between them.

4. Bake the éclairs at medium heat for about 20 minutes, until they puff up and are lightly golden. Do not open the oven during baking. Remove them and let them cool completely.

5. For the cream: In a saucepan, combine the sugar and butter (or margarine) over low heat. Stir until the butter is completely melted. Add the flour, stirring quickly to avoid lumps.

6. Gradually pour in the milk and vanilla sugar, whisking continuously. Keep over low heat until the cream thickens. Let it cool before filling the éclairs.

7. Slice each cooled éclair lengthwise without separating them completely. Fill each with cream using a teaspoon or piping bag.

8. Melt the cooking chocolate in a double boiler or microwave, then glaze the tops of the éclairs. Place them on a platter and let the glaze set.

Why I make this recipe often

These éclairs are relatively easy to make, requiring no complicated ingredients, and the cream is generous. Clearly, with this amount of cream, you can easily make more éclairs if you portion them smaller. They are also good the next day, if any are left.

Tips and Variations

Tips

Do not add the eggs until the dough has cooled slightly to prevent coagulation.
The éclairs puff up quite a bit, so leave space between them on the tray.
If you want crunchier shells, you can keep the oven door slightly ajar for 2-3 minutes towards the end.

Substitutions

Butter can be replaced with margarine for a more economical option.
Cooking chocolate can be swapped with any chocolate you have on hand, but the texture and shine will differ.
The flour in the cream cannot be replaced with cornstarch in this recipe without changing the outcome.

Variations

You can make smaller éclairs, in which case you’ll get more and they will bake a bit faster.
You can add a splash of rum essence to the cream for a slightly different flavor.
If you want a thicker glaze, increase the amount of chocolate.

Serving Ideas

Éclairs are best served cold, straight from the fridge. For festive platters, they can be dusted with powdered sugar before serving.

Frequently Asked Questions

1. Why don’t my éclairs puff up while baking?
Most likely, the oven wasn’t preheated enough, or you opened the oven door during baking.

2. My cream turned out too soft, what should I do?
Most often, this is because it didn’t cook long enough after adding the milk or too little flour/cornstarch was added.

3. Can I use only butter for the cream, not margarine?
Yes, using only butter will make the cream tastier, but both options work for the final texture.

4. Can the éclair shells be frozen?
Yes, but the texture after thawing won’t be as crispy.

5. What should I do if I don’t have a piping bag for shaping the éclairs?
You can use a simple plastic bag with a corner cut off.

Nutritional Values

Approximately, a medium éclair has about 200-220 kcal, which includes:
Carbohydrates: 18-22 g
Proteins: 3-4 g
Fats: 13-15 g
Values are approximate and vary depending on the size of the éclair and the amount of cream used. The glaze adds extra calories.

Storage and Reheating

Filled éclairs are best stored in the refrigerator in a sealed container for up to 2 days. Empty shells can be kept in a paper bag at room temperature for 1-2 days, but they will become softer. I do not recommend reheating them; they are much better cold or at room temperature. The glaze can harden in the cold but remains pleasant to taste.

- We put water, oil, and salt on medium heat, and when it starts to boil, we add the flour. We continuously stir until it separates from the pot and turn off the heat. - We let the mixture cool and then add the eggs, one at a time. - We put the mixture in a bag that we cut on one side (or in a piping form) and shape sticks, which we bake at medium heat for about 20 minutes. CREAM - The sugar is mixed with butter/margarine and dissolved over low heat. - When the butter/margarine has dissolved, we add the flour and mix vigorously to avoid lumps. - Then we add the milk and vanilla sugar and let it boil over low heat, stirring continuously until it thickens. - After the cream has cooled, we take the eclair shells (which we cut earlier) and fill them. - We melt the chocolate squares and glaze the eclairs. ENJOY YOUR MEAL! The more glaze we have, the better. I have some cream left, so next time I will make more eclairs with the same amount of cream. If I had made them smaller, I would have had more and wouldn't have complained.

 Ingredients: 1 cup flour 1/2 cup water 1 pinch of salt 4 eggs CREAM 600 ml milk 200 g butter/margarine 1/2 cup sugar 3 tablespoons flour 1 packet vanilla sugar GLAZE 4-5 squares of cooking chocolate

 Tags:  eclairs