Round eclairs with vanilla cream and whipped cream
Round éclairs with vanilla cream and whipped cream
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12-15 éclairs
Éclairs are a classic dessert, loved by all sweet tooths. These delights filled with fine cream and covered with chocolate glaze are pearls of pastry, bringing smiles to the faces of those who savor them. Let’s embark together on the preparation of these round éclairs, to treat our friends and family to an unforgettable dessert.
Your basic ingredients
Dough:
- 250 ml water
- 125 g flour
- 100 ml oil
- 4 eggs
- 1 pinch of salt
Vanilla cream:
- 500 ml milk
- 150 g sugar
- 2 heaping tablespoons flour
- 2 egg yolks
- 1 packet vanilla sugar
- 1 teaspoon vanilla extract
Additionally:
- 200 ml liquid cream
- 1 teaspoon powdered sugar
Glaze:
- 100 g milk chocolate
- 2 tablespoons milk
Step by step to perfection
Step 1: Preparing the dough
We start by preparing the dough, which is the essence of these delicious éclairs. In a medium saucepan, combine 250 ml of water, 100 ml of oil, and a pinch of salt. Place the saucepan over medium heat and wait for it to reach boiling point. When the water starts to boil, remove the saucepan from the heat and add 125 g of sifted flour, stirring quickly with a spatula or wooden spoon. You will obtain a homogeneous dough, but you will need to let it cool slightly before continuing.
Once the dough has cooled, start adding the eggs, one at a time. It is important to mix very well after each egg, so that you obtain a uniform paste. When you have finished incorporating all the eggs, your dough should be shiny and have a paste-like consistency that is easy to shape.
Step 2: Baking the éclairs
Preheat the oven to 200°C (medium heat). Prepare a baking tray by lining it with baking paper. Using a large piping bag, form the éclairs on the prepared tray. You can make them round, to your desired size, but be sure to leave enough space between them, as they will puff up during baking.
Bake the éclairs for 15-20 minutes, or until they turn golden and fluffy. Do not open the oven in the first 15 minutes, to allow the dough to rise evenly. When they are ready, let them cool completely on a rack.
Step 3: Preparing the vanilla cream
While the éclairs are baking, we can prepare the vanilla cream. In a saucepan, add 500 ml of milk and place it on the heat. In a separate bowl, mix 2 egg yolks with 150 g of sugar, 1 packet of vanilla sugar, and 100 ml of the remaining milk. When the milk in the saucepan starts to boil, remove it from the heat and add the egg yolk mixture, stirring continuously.
Put the saucepan back on the heat and let the cream boil, stirring constantly, until it thickens. It is important not to stop stirring, otherwise, you risk forming lumps. Once the cream has reached the desired consistency, cover it with plastic wrap to prevent a crust from forming and let it cool.
Step 4: Assembling the éclairs
After the éclairs have cooled completely and the vanilla cream is at room temperature, it is time to fill the éclairs. Use a sharp knife to cut each éclair in half horizontally. Fill each éclair with a generous portion of vanilla cream, then add the whipped cream made from 200 ml of liquid cream mixed with 1 teaspoon of powdered sugar.
Step 5: Chocolate glaze
To add a delicious finish to your éclairs, we prepare the chocolate glaze. Place 100 g of milk chocolate and 2 tablespoons of milk in a heatproof bowl and set it over a pot of boiling water (double boiler). Stir gently until the chocolate melts completely and becomes smooth. When the glaze is warm, pour it over each éclair.
Serving the éclairs
Your éclairs are now ready to be enjoyed! You can serve them immediately or store them in the refrigerator for later. This dessert pairs perfectly with a fragrant coffee, green tea, or even a glass of sweet wine. Éclairs are ideal for special occasions, but also for indulging on ordinary days.
Helpful tips and variations
1. Shelf life of éclairs: If you do not consume them immediately, store them in the refrigerator, but be careful to consume them within 2-3 days to enjoy their freshness.
2. Variations of cream: You can experiment with different flavors of cream, such as chocolate, caramel, or even coffee cream, to add a personal twist to the recipe.
3. Decoration: You can add crushed nuts, chocolate flakes, or berries for an extra flavor and a more attractive appearance.
Frequently asked questions
1. Can I use another type of flour?
- Wheat flour is the most suitable for éclairs, but you can experiment with gluten-free flour for a tailored version.
2. How do I know when my dough is ready?
- The dough should be elastic and pull away easily from the sides of the pot. If it is too wet, you can add a little more flour.
3. Why do éclairs deflate after baking?
- If you open the oven too early, the éclairs may deflate. Make sure not to open the oven door for the first 15 minutes.
4. How can I make the éclairs stay crispy?
- Make sure to let them cool completely on a rack, so the steam does not make them soggy.
This recipe for round éclairs with vanilla cream and whipped cream will not only impress with its appearance but will also provide an explosion of flavors that will make each bite memorable. So put on your apron, prepare the ingredients, and enjoy a satisfying cooking moment! Enjoy your meal!
Ingredients: Dough: 250 ml water, 125 g flour, 100 ml oil, 4 eggs, 1 pinch of salt. Vanilla cream: 500 ml milk, 150 g sugar, 2 heaping tablespoons flour, 2 egg yolks, 1 packet vanilla sugar, 1 teaspoon vanilla essence. Additionally: 200 ml liquid cream, 1 teaspoon powdered sugar. Glaze: 100 g milk chocolate, 2 tablespoons milk.
