Eclairs with vanilla cream

Eclairs with vanilla cream – a classic delicacy that immediately captures the attention and appetite of any dessert lover! Whether you prepare them for a special occasion or simply to indulge yourself, these eclairs are among the most beloved desserts worldwide. With a light shell filled with rich vanilla cream, each bite is an explosion of textures and flavors. Additionally, eclairs can be customized with various creams, including a delicious NES coffee variant, perfect for those who love the combination of sweets with a hint of coffee.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 20-24 eclairs

Ingredients

For the eclair dough:
- 200 ml water
- 200 ml oil
- 1 teaspoon salt
- 2 cups flour (approximately 250 g)
- 8 eggs

For the vanilla cream:
- 1 l milk
- 6 egg yolks
- 300 g sugar
- 2 packets vanilla sugar (or one vanilla pod)
- 4 tablespoons cornstarch (approximately 120 g) or 8 tablespoons flour
- 300 ml liquid cream (optional)

For the NES cream (optional):
- 5-6 tablespoons NES (for 1 l milk, 3 tablespoons for 500 ml)

For the glaze:
- 200 ml liquid cream
- 200 g dark chocolate

Preparation steps

Step 1: Preparing the eclair shells

1. In a medium saucepan, bring water, oil, and salt to a boil. Wait for it to reach boiling point.
2. When the mixture is boiling, remove the saucepan from the heat and add all the flour at once. Stir quickly with a spatula or a wooden spoon until the dough becomes smooth, glossy, and pulls away from the sides of the pan.
3. Let the dough cool for about 5-10 minutes.
4. Gradually add the eggs, mixing well after each addition until the dough becomes smooth and elastic.
5. Preheat the oven to 200°C.
6. Using a pastry bag, pipe the eclairs onto a baking tray lined with parchment paper, each about 8 cm long and 1.5 cm wide. Make sure to leave enough space between them, as they will puff up during baking.
7. Bake the eclairs for 10 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 20 minutes, until they are golden and hollow inside.
8. Once baked, let them cool on a wire rack. It is important not to leave them in the oven for too long, or they will dry out.

Step 2: Preparing the vanilla cream

1. In a bowl, mix 500 ml of cold milk with the cornstarch, using a whisk to avoid lumps.
2. In another bowl, beat the egg yolks with a fork and add them to the milk and cornstarch mixture, mixing well.
3. In a separate saucepan, heat the remaining 500 ml of milk with the sugar, stirring frequently to dissolve the sugar completely.
4. When the milk is hot (it should not boil), gradually add it to the cold milk mixture, cornstarch, and egg yolks, whisking constantly to prevent the eggs from curdling.
5. Transfer the mixture back to the saucepan and heat it over low heat, stirring continuously until the cream thickens to a pudding-like consistency.
6. Once the cream has thickened, remove it from the heat and add the vanilla essence or the seeds from a vanilla pod. Let it cool covered with plastic wrap, directly on the surface of the cream to prevent a crust from forming.
7. If you want a coffee variant, add the NES to the cold milk mixture at the beginning and follow the same steps.

Step 3: Assembling the eclairs

1. Once the shells have completely cooled, cut them in half, making sure the bottom part is deeper to hold the cream.
2. Using a pastry bag, fill each shell with the vanilla cream, then add a layer of whipped cream (if you choose to use it).
3. Cover each eclair with the top part.

Step 4: Preparing the glaze

1. In a saucepan, heat the liquid cream until just before boiling.
2. Remove from heat and add the chopped chocolate. Let the mixture sit for 1 minute, then stir well until the chocolate is completely melted and you have a smooth, shiny glaze.
3. Dip the tops of the eclairs in the glaze, then place them on top of the filled ones.

Tips and tricks

- You can store the filled eclairs in the refrigerator, but it is recommended to consume them within 2-3 days to enjoy their crispy texture.
- If you want to surprise your guests, you can add some fresh berries or pieces of caramel on top of the eclairs.
- Eclairs can be served with a cup of coffee or a flavored tea, which will perfectly complement the sweetness of the dessert.
- If you don't have time to prepare the glaze, you can opt for a simple dusting of powdered sugar on top for a rustic and simple look.

Calories and nutritional benefits

One eclair has approximately 150-200 calories, depending on the filling and glaze. They provide a quick source of energy due to their sugar and carbohydrate content, but it is important to consume them in moderation, considering the high caloric content.

Frequently asked questions

1. Can I use another type of flour?
- It is recommended to use wheat flour, as it provides the necessary structure for the eclairs. Alternatively, you can use gluten-free flour, but the final texture may vary.

2. How can I tell if the eclairs are baked properly?
- Eclairs are ready when they are golden in color and slightly firm to the touch. If you break one, the inside should be hollow, without moisture.

3. Can I make eclairs with sweeteners?
- You can experiment with alternative sweeteners, but make sure to adhere to the indicated quantities, as this may affect the texture of the dough.

I hope this recipe inspires you to try making eclairs with vanilla cream at home. Whether you serve them for a special occasion or indulge yourself, each eclair is a small culinary joy. Enjoy!

 Ingredients: Dough: - 8 eggs - 200 ml oil - 2 cups water (500 ml) - 2 cups flour (the same cup used for measuring water, 250 ml) - 1 teaspoon salt Cream: - 6 egg yolks - 1 l milk - 300 g sugar - 2 packets of vanilla (or one pod) - 4 tablespoons cornstarch (120 g) or 8 tablespoons flour 300 ml liquid cream (optional) 5-6 teaspoons instant coffee (for those with coffee) for 1 l milk (3 teaspoons for 500 ml)

 Tags:  eclairs