Eclairs with vanilla cream and coconut
Eclairs with vanilla cream and coconut: the perfect dessert for special moments
If you are looking for a quick and delicious dessert recipe, eclairs with vanilla cream and coconut are the ideal choice. This dessert, with a crispy exterior and a soft filling of fine cream, is sure to impress anyone. Additionally, it is a simple recipe that can be adapted to your preferences.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12 eclairs
Ingredients:
For the eclairs:
- 4 large eggs
- 2 cups of water
- 1 cup of oil
- 2 cups of flour
- A pinch of salt
For the cream:
- 150 g granulated sugar
- 200 g coconut
- 2 packets of vanilla pudding
- 1 packet of vanilla sugar
- 1 cup of water
For decoration:
- 100 g chocolate (one bar)
- 100 g margarine (or butter)
Preparing the eclairs:
1. Start by preparing the dough for the eclairs. In a saucepan, bring the 2 cups of water, oil, and a pinch of salt to a boil. It is essential to use still water for an ideal result.
2. Once the mixture starts to boil, add the flour all at once. Stir quickly with a wooden spoon until the dough pulls away from the sides of the pan. This step is crucial for achieving the perfect texture.
3. Remove the saucepan from the heat and let the dough cool for 5 minutes. Then, add the eggs one by one, mixing well after each addition. It is important for the dough to be cool so that it does not cook the eggs.
4. Preheat the oven to 200°C. Use a piping bag or a cornet to shape the eclairs on a baking tray lined with parchment paper, leaving equal distances between them. Form long strips of 10-12 cm.
5. Bake the eclairs for 25 minutes, until they become golden and fluffy. Do not open the oven in the first 15 minutes, or they may deflate.
Preparing the cream:
1. In another saucepan, add one cup of water and 3 tablespoons of sugar. Bring to a boil, and when the water starts to boil, add the vanilla pudding dissolved in 3-4 tablespoons of water.
2. Stir with a whisk to avoid lumps. Continue stirring until the cream thickens, then remove the saucepan from the heat. Let the cream cool slightly, then incorporate the coconut and vanilla sugar.
3. If you want an extra touch of finesse, you can mix the cream with 2-3 tablespoons of whipped cream.
Assembling the eclairs:
1. Once the eclairs have completely cooled, carefully cut them lengthwise to avoid destroying their shape. Fill each eclair with the vanilla and coconut cream using a spoon or a piping bag.
2. For an elegant look, melt the chocolate together with the margarine in a saucepan over low heat or in the microwave. Mix well and pour the glaze over the eclairs.
3. Sprinkle coconut on top for an extra flavor and crunchy texture.
Serving:
Let the eclairs sit in the fridge for about 30 minutes before serving. They pair perfectly with a cup of tea or coffee. Eclairs with vanilla cream and coconut can be kept in the fridge for 2-3 days, but they are best fresh.
Variation suggestion: You can replace the coconut with ground almonds or fine chocolate for a different combination.
These eclairs are not just a simple dessert, but also a culinary experience, full of flavor and diverse textures. Prepare them for a special occasion or simply to treat yourself. Bon appétit!
Ingredients: Eclairs: 4 eggs, 2 cups of still water, 1 cup of oil, 2 cups of flour, a pinch of salt. Cream: 150 g granulated sugar, 200 g coconut, 2 packs of vanilla pudding, 1 packet of vanilla sugar, 1 cup of still water. Decoration: 1 bar of chocolate (100 g), 100 g margarine (butter).
