Eclairs with vanilla cream

Eclairs with Vanilla Cream – A Classic Delight

I propose we embark together on a culinary adventure in the universe of fine desserts. Eclairs with vanilla cream are the perfect choice for special moments, but also for those days when you simply want to indulge. These delights with a crispy shell and creamy filling have a rich history, becoming favorites in many cultures. Whether you savor them alongside a fragrant tea or surprise your loved ones with them, eclairs are always a wise choice.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12 eclairs

Ingredients for the shells:
- 5 eggs
- 1 pinch of salt
- 150 g wheat flour
- 100 g butter (82% fat)
- 125 ml boiled and cooled milk
- 125 ml sparkling water

Ingredients for the cream:
- 500 ml boiled and cooled milk
- 2 tablespoons flour
- 3 tablespoons vanilla sugar (low vanilla grade)
- 2 packets Bourbon vanilla sugar
- 200 g sour cream
- 1 tablespoon vanilla sugar (low vanilla grade)
- 3 eggs

Ingredients for decoration:
- 100 g dark chocolate
- 25 g butter (82% fat)
- Sugar decorations

Preparing the eclair shells

1. Start by putting water, milk, and butter in a saucepan. Place the saucepan over low heat and gently stir with a spoon until the butter is completely melted.
2. Once the butter is melted, add the flour gradually, stirring constantly. It is essential to achieve a homogeneous dough that easily pulls away from the bottom of the saucepan. This is a crucial step to ensure a perfect texture!
3. Turn off the heat and let the dough cool for a few minutes. It is important that the dough is not extremely hot when adding the eggs, to avoid coagulating them.
4. Transfer the dough to the bowl of a food processor and, while mixing, add the eggs one by one. Continue mixing until you achieve a pleasant, fluffy consistency.
5. Fill a piping bag with a stainless steel tip with the obtained dough. On a baking sheet lined with parchment paper, form sticks about 8 cm long. Leave space between each, as the eclairs will rise in the oven.
6. Preheat the oven to 220°C. Place the tray in the oven and bake for 10 minutes on high heat, then reduce the temperature to 180°C and continue baking for another 25-35 minutes, until they become golden and crispy.
7. Once baked, remove the tray from the oven and let the eclairs cool. Cut them on one side, vertically, to fill them with cream.

Preparing the vanilla cream

1. In a plastic bowl (preferably, to avoid reactions with the ingredients), mix the eggs, sugar, and flour using a whisk. Make sure to obtain a homogeneous mixture.
2. In a saucepan, put the milk (boiled and cooled), vanilla sugar, and carefully add the egg mixture. Mix well and cook the cream over low heat, stirring constantly, until it thickens sufficiently.
3. When the cream reaches the desired consistency, turn off the heat and cover the saucepan with plastic wrap to prevent a crust from forming. Let the cream cool.
4. In another bowl, whip the sour cream with the tablespoon of vanilla sugar until you obtain a light whipped cream. Add the cooled vanilla cream and mix again to combine.
5. Fill a piping bag with the obtained cream and generously fill each eclair.

Preparing the decoration

1. Break the dark chocolate into squares and melt it in a double boiler together with the butter. Stir until everything becomes homogeneous and shiny.
2. Use the melted chocolate to decorate each eclair, either by dipping or drizzling. Add sugar decorations for a festive look.

Serving suggestions

Eclairs with vanilla cream are delicious served plain, but you can add a caramel sauce or a scoop of ice cream alongside them to turn them into an extravagant dessert. A strong coffee or fragrant tea will perfectly complement them.

Helpful tips

- Make sure the ingredients are at room temperature before starting the cooking process to achieve the best results.
- To achieve a lighter texture for the shells, you can replace part of the water with sparkling mineral water.
- If you don't have a piping bag, you can use a plastic bag with a cut corner.
- If you want smaller eclairs, form sticks of 5 cm, but reduce the baking time.

Frequently Asked Questions

1. Why don't the eclairs rise?
It could be due to a temperature that is too low in the oven or adding the eggs to the hot dough. Make sure to follow the steps and correct temperatures.

2. How can I check if the eclairs are baked?
Eclairs are ready when they have a golden color and sound hollow when touched. Do not open the oven in the first 20 minutes of baking!

3. What can I do with leftover cream?
The remaining cream can be used to fill other desserts or as a filling for cakes.

Nutritional benefits

Eclairs are a source of protein due to the eggs and contain healthy fats from butter and sour cream. Although they are a dessert, consumed in moderation, they can be part of a balanced diet, providing a dose of happiness and satisfaction.

In conclusion, eclairs with vanilla cream are more than just a simple dessert – they are an experience that brings joy in every bite. I encourage you to try them at home and share the result with your loved ones! Enjoy!

 Ingredients: Ingredients for the shells: -5 eggs, -1 pinch of salt, -150 g wheat flour, -100 g high-fat butter -82%, -125 ml boiled and cooled milk, -125 ml mineral water. Ingredients for the cream: -500 ml boiled and cooled milk, -2 tablespoons of flour, -3 tablespoons of low-vanilla sugar (I used Profi brand vanilla sugar), -2 sachets of Bourbon vanilla sugar, -200 g sour cream, -1 tablespoon of low-vanilla sugar, -3 eggs. Ingredients for decoration: -100 g dark chocolate, -25 g high-fat butter, -sugar decorations.