Eclairs with Vanilla Cream

The dough for éclairs is an essential base that will give rise to delicious desserts, and preparing it can be a true culinary pleasure. Start by placing butter, sugar, salt, and water in a pot over heat. It is important that the ingredients are of good quality, as they will influence the final taste. Once the mixture starts to boil, remove it from the heat. Using a wooden spoon, quickly add the flour and mix vigorously. Place the pot back on the heat, at medium-high temperature, and stir continuously. You will notice that within three minutes, the mixture will pull away from the edges of the pot, indicating that it is ready.

After you have obtained a homogeneous dough, transfer it to a mixer bowl. Mix on low speed to cool it slightly, for about a minute. Then, increase the mixer speed and add whole eggs one at a time. It is essential to mix well after each egg, until the dough forms a peak when touched with a finger. If this peak does not form, you may need to add a separately beaten egg white to achieve the desired consistency.

While the mixer is working, preheat the oven to 220 degrees Celsius. Prepare a baking tray by covering it with parchment paper greased with a little oil. To guide you in forming the éclairs, you can draw lines on a white paper that you place under the parchment paper, but remember to remove it before placing the tray in the oven. Using a piping bag, shape éclairs about 10 cm long and 1.3-1.5 cm wide, making sure to leave about 5 cm of space between them. The remaining dough can be kept in the fridge for later use.

When the tray is completely prepared, place it in the oven. Bake for 10 minutes at 220 degrees Celsius, then reduce the temperature to 175 degrees and continue baking for 20-30 minutes, or until the éclairs become golden and fluffy. Once baked, remove them to a rack to cool. Repeat the same process for a second tray of éclairs, if necessary.

For the vanilla cream, mix 150 g of milk with flour and egg yolk in a pot. In another container, bring the remaining milk (600 g) to a boil together with sugar and butter. When this mixture starts to boil, pour in the flour mixture and stir continuously. The cream will thicken, reducing to about 60% of its initial volume. Add a few drops of vanilla to enhance the flavor.

To check the consistency of the cream, take a spoonful from the mixture and draw a line with your finger. If the cream does not run from the top, it is ready. Transfer the cream to another container, possibly on a bed of ice, and stir until it cools. Before filling the éclairs, make sure the cream is well homogenized.

When the éclairs have cooled, cut them lengthwise without completely separating them. Use a piping bag to generously fill each éclair with vanilla cream.

As for the glaze, it is simple to make: heat 2 tablespoons of crème fraîche for 40 seconds in the microwave. Add the chocolate and let it melt for 2-3 minutes. Mix well until you achieve a homogeneous composition. Using a brush, carefully glaze the éclairs, giving them an elegant and appetizing finish. Now, the dessert is ready to be enjoyed!

 Ingredients: For 18 éclairs of 10 cm length: Dough: 1/4 cup butter (=57 grams) 1/2 teaspoon sugar 1/4 teaspoon salt 5/8 cup flour (=90 grams) 2 large eggs (plus 1 extra egg white – I didn't use it) 1/2 cup water (100 ml) Vanilla cream: 750 ml milk 3/4 cup sugar 120 g butter 1 yolk 3 tablespoons flour (heaped) vanilla essence Glaze: 2 tablespoons crème fraîche 100 g chocolate

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