Eclairs with vanilla cream
On Sunday morning, I felt like something classic, not too complicated, but with a guaranteed result: éclairs with vanilla cream. I didn't modify the traditional recipe, just followed the usual steps, paying attention to details. The shells turn out fluffy if you follow a few simple steps, and the cream is quite quick to make. I noticed it doesn't take as long as it seems if you have the ingredients ready.
Quick Info
Total Time: about 1 hour and 20 minutes
Preparation Time: 30 minutes
Baking Time: 25 minutes
Servings: 10-12 éclairs (depending on size)
Difficulty: medium
Recipe Type: homemade dessert, suitable for Sundays or holidays
Ingredients
Shells for éclairs:
250 g flour
100 ml oil
300 ml water
5 eggs
3 packets of vanilla sugar
a pinch of salt
Vanilla cream:
2 eggs
100 g sugar
1 packet of vanilla sugar
2 heaping tablespoons of flour
500 ml milk
vanilla essence
50 g butter
Glaze:
50 g butter
100 g milk chocolate
1 tablespoon water
1 tablespoon oil
2 tablespoons cocoa
Preparation Method
1. Shells for éclairs
1. Start with the shells, as they need to cool before filling.
2. Bring the water to a boil with the oil and a pinch of salt in a double-bottomed saucepan, if you have one.
3. In a separate bowl, mix the flour with the vanilla sugar.
4. When the water starts to boil, take the saucepan off the heat and add all the flour at once.
5. Quickly stir with a wooden spoon. You will see that the dough gathers and easily pulls away from the sides of the pan.
6. Let it cool for 2-3 minutes. Start adding the eggs, one at a time. After each egg, use a mixer (or a spoon if you don't have a mixer) and mix well before adding the next egg. The dough becomes softer and shinier.
7. Preheat the oven to 180°C.
8. Prepare the baking tray with parchment paper.
9. Place the dough in a piping bag or a bag with a corner cut off.
10. Shape the éclairs directly on the paper. Make them thick enough, otherwise, they will come out too flat after baking.
11. Place the tray in the oven, on the middle rack. Bake the shells at 180°C for 25 minutes, until they become slightly golden and firm on the surface.
12. Once done, let them cool on a rack or directly in the tray.
2. Vanilla cream
1. Crack the eggs into a saucepan and beat them with a whisk.
2. Add the sugar and vanilla sugar. Mix until dissolved.
3. Add the two heaping tablespoons of flour. Mix well.
4. Heat the milk until almost boiling. Gradually pour it over the egg and flour mixture, stirring continuously to avoid lumps.
5. Place the saucepan over medium heat and add the vanilla essence.
6. Continuously stir patiently to avoid sticking. The cream starts to thicken after 5-7 minutes.
7. When it has the right consistency, take the saucepan off the heat and add the butter cut into pieces. Stir until completely melted.
8. Let the cream cool to room temperature. If you want, cover it with plastic wrap directly on the surface to prevent a skin from forming.
3. Glaze
1. Place the butter, broken chocolate pieces, tablespoon of water, oil, and the two tablespoons of cocoa in a heatproof bowl.
2. Place the bowl over a double boiler. Stir frequently until everything has melted and combined.
3. If you don't want to set up a double boiler, you can do it directly on low heat, being very careful not to burn it. Remove from heat as soon as the chocolate starts to melt and stir until all ingredients are incorporated.
4. If necessary, place it back on the heat for a few seconds, but do not let the glaze boil.
4. Assembly
1. Cut the shells of the éclairs lengthwise, without completely detaching them.
2. Fill them with the vanilla cream using a teaspoon or piping bag.
3. If you want, you can add a thin layer of whipped cream on top of the cream.
4. Place the lid over the cream and glaze the top of each éclair with the chocolate glaze, using a teaspoon or small knife.
5. Let them chill for 15-20 minutes before serving to allow the glaze to set.
Why I make this recipe often
I make éclairs every time I want a classic homemade dessert that doesn't require complicated ingredients or techniques. The shells can be made in advance. The cream doesn't run and doesn't have an artificial taste. They are perfect for when you have guests or when you want to impress with something simple yet crafted.
Tips and variations
Tips
Do not open the oven in the first 20 minutes of baking, or the shells will deflate.
The shells must be allowed to cool completely before filling.
If the cream turns out too thick, add a little cold milk after removing it from the heat.
If you want a glossier glaze, use chocolate with more cocoa.
Substitutions
The oil in the dough can be replaced with melted butter if you want a different flavor.
You can use bourbon vanilla sugar for a more intense taste.
The milk in the cream can be skimmed or plant-based (the result will be slightly different).
Variations
Fill the éclairs with coffee or chocolate cream, following the same principle.
You can add whipped cream between the cream and the lid if you want them to be airier.
The éclairs can be made as mini-eclairs for festive platters.
Serving ideas
They are good both cold and at room temperature.
They can be decorated with fresh fruits or mint leaves for a more festive look.
They can be arranged on a platter or served individually on small plates.
Frequently asked questions
1. Why do the shells deflate after being taken out of the oven?
This most often happens if the oven was opened during baking or if they were not baked long enough. Make sure to let them stay until they are firm to the touch.
2. How can I prevent the glaze from being too hard after it cools?
If you want a softer glaze, add more butter or a little milk while melting, but don't overdo it so it doesn't run.
3. Can I prepare the shells a day in advance?
Yes. The shells remain good the next day if stored in a sealed box. Fill them with cream before serving.
4. What should I do if the cream has stuck to the bottom of the saucepan?
If you notice it has stuck, immediately transfer it to another vessel and continue stirring. Do not scrape the burned part.
5. Can the empty shells be frozen?
They can be frozen, but upon thawing, the texture will not be as crispy. It’s a backup option for emergencies.
Nutritional values
Approximately, one éclair with vanilla cream and glaze has about 250-300 kcal.
Carbohydrates: 28-30 g
Proteins: 5-6 g
Fats: 12-15 g
These are estimates and vary depending on size and how much cream or glaze you put. For dessert, it’s not among the heaviest, but neither very light.
Storage and reheating
Filled éclairs are best stored in the refrigerator, covered or in a box, for up to 2 days. I do not recommend freezing after they are filled. Empty shells can be kept at room temperature for 1-2 days in an airtight box. Éclairs are not reheated; they are served cold or at room temperature.
The vanilla cream éclair recipe does not require special techniques, just a little attention to the steps. If you have the ingredients on hand, they almost always turn out well and are worth trying at home.
Choux pastry: In a saucepan, bring water to a boil together with oil and salt. Mix flour with vanilla sugar. When the water boils, remove the saucepan from heat and add the flour. Mix vigorously until the mixture easily pulls away from the sides of the saucepan. Add the eggs one at a time, mixing with a mixer after each addition until incorporated. Using a spoon, place the mixture in a piping bag and shape the éclairs on a baking tray lined with paper. Add enough mixture so that they do not come out too flat. Bake the shells at 180°C for 25 minutes. Vanilla cream: Place the eggs in a saucepan and beat them well. Add the sugar and vanilla sugar. Then pour in the flour and mix until homogeneous. Heat the milk and gradually add it to the prepared mixture. Put the pot on the heat, add vanilla essence, and let the mixture thicken while constantly stirring to prevent sticking. When the mixture has thickened sufficiently, add the chopped butter and mix until it has melted. Glaze: Mix all the ingredients and place them in a bain-marie until melted. You can also put it directly on the heat, but be very careful not to overheat. Remove from heat when the chocolate starts to melt and continuously stir until all ingredients are melted and incorporated. If necessary, return to heat for a few seconds. If desired, you can also add whipped cream on top of the vanilla cream.
Ingredients: To make the choux pastry we need: 250 g of flour, 100 ml of oil, 300 ml of water, 5 eggs, 3 packets of vanilla sugar, a pinch of salt. For the cream: 2 eggs, 100 g of sugar, 1 packet of vanilla sugar, 2 tablespoons of flour with a peak, 500 ml of milk, vanilla essence, 50 g of butter. For the glaze: 50 g of butter, 100 g of milk chocolate, 1 tablespoon of water, 1 tablespoon of oil, 2 tablespoons of cocoa.
