Eclair

 Ingredients: For the dough: -100 g lard -200 ml water -1 teaspoon salt -1 teaspoon sugar -200 g flour -5 eggs For the vanilla cream: - 1 l milk - 150 g powdered sugar - 2 sachets of dr. otker vanilla finesse (or plain vanilla) - 200 g flour - 6 large spoonfuls of whipped cream (the 6 spoonfuls are taken from the 400 g whipped cream mentioned below) - 5 egg yolks We still need: -400 g liquid whipped cream - chocolate to decorate the top

To prepare delicious éclairs, it is essential to follow the steps carefully and enjoy each stage of the process. We start by putting a pot on the heat, adding diced butter, along with water, sugar, and salt. We let this mixture boil for about five minutes, until the butter completely melts and the ingredients blend harmoniously. Once we have a homogeneous mixture, we begin to gradually add the flour. It is important to mix quickly, using a spatula or a mixer, to prevent the dough from sticking to the bottom of the pot. Once we finish incorporating the flour, we let the mixture cool.

After the dough has cooled, it is time to add the eggs. I recommend adding one egg at a time, mixing well after each to check the consistency of the dough. If the eggs are larger, it may be enough to use only four, so that the dough does not become too soft. We continue to mix with the mixer until we obtain a uniform and fluffy mixture.

We prepare a large tray, which we line with baking paper. Using a piping bag, we form the éclairs, having the option to make them either long or round. If you prefer a simpler version, you can use a spoon to place the dough directly on the tray, resulting in éclairs with more irregular shapes, but just as delicious. We bake the éclairs for 50 minutes, making sure to keep the temperature high for the first 10 minutes, and then reduce the heat. It is essential not to open the oven during baking, otherwise, you risk the éclairs collapsing.

Once baked, we take the éclairs out of the oven and let them cool. Once completely cooled, we carefully cut each éclair in half, preparing them for filling.

For the vanilla cream, we start by mixing the egg yolks with powdered sugar until they become a creamy mixture. We then add the flour, followed by milk, constantly mixing to avoid lumps. We transfer this mixture to the heat, stirring with a wooden spoon for 15-20 minutes, until the cream achieves a dense and homogeneous texture. It is essential to be patient, as the cream must be well-cooked to avoid a raw flour taste. Finally, we add the two packets of Dr. Oetker vanilla or natural vanilla and let the cream cool.

When the cream is cold, we incorporate the six tablespoons of whipped cream, achieving the perfect texture for filling the éclairs.

Assembly is simple: we cut the tops off the éclairs, fill each éclair with the vanilla cream, followed by the whipped cream, and then put the top back on. To finish, we drizzle with melted chocolate. We recommend letting the éclairs chill in the fridge for an hour before serving, so the chocolate glaze sets better. This recipe will turn any occasion into a special moment, and your éclairs will surely become the stars of the table!

 Tags:  eggs flour sugar chocolate vegetarian recipes eclairs recipes for children