Eclairs with vanilla cream

Eclairs with vanilla cream - a delight that will enchant your senses!

When it comes to desserts, eclairs are definitely a favorite for many. These delicate pastries, with an airy texture and fine vanilla cream, have a rich history, being enjoyed over time in various forms. Whether you savor them on a special occasion or simply indulge yourself, this recipe for eclairs with vanilla cream is easy to make and will surely impress.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12 eclairs

Ingredients

For the eclair shells:
- 250 ml water
- 115 g margarine
- 140 g flour
- 4 eggs
- A pinch of salt

For the vanilla cream:
- 2 eggs
- 400 ml milk
- 8 tablespoons sugar
- 5 tablespoons cornstarch
- 1 tablespoon flour
- 135 g margarine (at room temperature)
- Vanilla (to taste)

For the glaze:
- 70 g dark chocolate
- 1 tablespoon margarine
- 3 tablespoons milk

For decoration (optional):
- 100 ml whipped cream

Nutritional information (per eclair)
- Calories: approximately 180 kcal
- Protein: 3 g
- Fat: 10 g
- Carbohydrates: 18 g

Step by step

Preparing the eclair shells

1. Boiling the water and margarine: In a saucepan, add water and margarine. Place the saucepan over medium heat and let it boil until the margarine completely melts and the mixture reaches boiling point.

2. Adding the flour: Once the water and margarine are boiling, remove the saucepan from heat and add all the flour at once. Mix vigorously with a spatula or wooden spoon until a ball of dough forms that pulls away from the sides of the saucepan. It is very important to mix well to activate the gluten in the flour.

3. Cooling the dough: Allow the dough to cool completely. This step is essential to avoid cooking the eggs when you add them. You can leave it for about 15-20 minutes.

4. Adding the eggs: When the dough is cool, add the first egg and mix well until incorporated. Continue with the second egg, repeating the process. Each egg must be fully incorporated before adding the next. You will notice that the dough becomes sticky and shiny.

5. Shaping the eclairs: Transfer the dough to a piping bag with a medium-sized nozzle. On a baking tray lined with parchment paper, form sticks about 10 cm long. Leave enough space between each as they will puff up while baking.

6. Baking: Preheat the oven to 220°C. Place the tray in the oven and bake the eclairs for 15 minutes at high heat, then reduce the temperature to 180°C and leave them for another 15 minutes. Important: Do not open the oven door in the first 20 minutes to avoid them collapsing. Finally, let them cool inside the oven for 10 minutes to prevent them from deflating.

Preparing the vanilla cream

1. Heating the milk: In a saucepan, place the milk over low heat and let it warm up. It should not boil, just be warm.

2. Preparing the egg mixture: In a bowl, beat the eggs with the sugar until you obtain a frothy cream. Add the cornstarch and flour, mixing well to avoid lumps.

3. Combining the ingredients: Gradually pour the warm milk over the egg mixture, stirring continuously. Then, transfer the mixture to the saucepan where you heated the milk.

4. Thickening the cream: Place the saucepan over low heat and stir constantly until the cream thickens, having the consistency of a pudding. Once it reaches the desired consistency, remove it from heat and let it cool.

5. Adding the margarine: When the cream has cooled, incorporate the margarine at room temperature and vanilla. Mix until you obtain a smooth and homogeneous cream.

Preparing the glaze

1. Melting the chocolate: In a heatproof bowl, combine the chopped chocolate, margarine, and milk. Place the bowl over a double boiler and stir until completely melted and smooth.

Assembling the eclairs

1. Filling the eclairs: Using a knife, gently cut the top off each eclair. Use a piping bag to fill each eclair with vanilla cream. If you want an extra flavor, you can add a layer of whipped cream on top of the cream.

2. Glazing: After filling each eclair, put the lid back on and glaze with the melted chocolate. You can choose to decorate with some chocolate shavings or fresh fruits like raspberries or strawberries.

3. Serving: Eclairs are delicious served the same day, but they can be stored in the fridge for 2-3 days. When serving, you can add a little whipped cream on top for a perfect look and taste.

Useful tips

- Gluten-free version: If you want a gluten-free version, you can use rice flour or almond flour, but the final texture will be different.
- For a more intense flavor: You can replace the vanilla with vanilla paste or almond extract to add a distinct note.
- Storing the eclairs: Eclairs are best stored in an airtight container in the fridge. If you want to serve them later, fill them with cream only a few hours before serving.

Frequently asked questions

- Why shouldn’t the oven be opened during baking? Opening the oven door can cause the temperature to drop, which will lead to improperly baked eclairs that will not puff up correctly.
- Can I use butter instead of margarine? Yes, you can use butter, but the eclairs may have a different texture and a richer taste.
- Can eclairs be frozen? It is recommended not to freeze filled eclairs, but unfilled shells can be frozen and then filled on the day you want to serve them.

Eclairs with vanilla cream are more than just a dessert - they are a true culinary experience! Each bite brings a mix of textures and flavors that will make you return to this recipe again and again. Now that you know how to make them, it’s time to enjoy your delicious eclairs! Bon appétit!

 Ingredients: Dough: 250 ml water, 115 g margarine, 140 g flour, 4 eggs, a pinch of salt. Cream: 2 eggs, 400 ml milk, 8 tablespoons sugar, 5 tablespoons starch, 1 tablespoon flour, 135 g margarine, vanilla. Topping: 70 g dark chocolate, 1 tablespoon margarine, 3 tablespoons milk.

 Tags:  eclairs vanilla cream