How to make eclairs at home? A practical eclair recipe...
Originating in France in the late 19th century and quickly spreading across the world, eclairs are beloved by many. How do you make these treats, which appeal to everyone from 7 to 70, at home? Here is a practical eclair recipe...
12punto
Quite famous in Europe, eclairs are also sold in many restaurants in Turkey.
One serving (80 g) of eclairs contains 190 calories and can be easily prepared at home.
ECLAIR RECIPE
Eclair Ingredients:
-100 grams butter
-1/2 tablespoon granulated sugar
-1/4 teaspoon salt
-1 cup water
-1 packet vanilla
-4 eggs
-1 cup flour (+2 tablespoons flour)
For the Cream Filling:
-4 cups milk
-1 egg yolk
-1/2 cup flour
-1/2 cup wheat starch
-1/2 cup granulated sugar
-2 tablespoons butter
-1 packet vanilla
-1 packet whipped cream (crème chantilly)
-1 coffee cup cold milk
For the Chocolate Sauce:
-180 grams dark chocolate
-1 cup heavy cream
How to Make Eclairs:
-To prepare the choux pastry, which is the foundation of the eclair, place the water, butter, salt, sugar, and vanilla in a pot and bring to a boil.
-Add the sifted flour little by little into the boiling water and stir occasionally until the choux pastry reaches a thick consistency.
-Let the dough you prepared cool to room temperature. Add the eggs one by one and mix with a mixer at high speed.
-Transfer the dough, which has become less dense, cream-like, and yellow in color thanks to the eggs, into a piping bag.
-Pipe the choux pastry onto a tray in rectangular shapes until the mixture is finished. Bake in a preheated oven at 170 degrees for 25 minutes, until the tops of the pastries have taken on a light color.
-To prepare the cream filling, place 4 cups of milk, egg yolk, flour, and sugar in a pot and mix. After it boils and reaches a thick consistency, add the butter and vanilla, then remove from heat.
-Set aside to cool; meanwhile, whisk the powdered whipped cream with cold milk. Once the cream mixture cooked in the pot has cooled completely, combine it with the whipped cream. Mix well, cover with plastic wrap, and keep in the refrigerator until ready to use.
-For the chocolate sauce; break the dark chocolate into small pieces and place in a saucepan. Add the liquid cream.
-Melt the chocolate using the bain-marie method over boiling water in a deep pot, stirring occasionally.
-Cut the baked eclair shells in half with a knife. Place the prepared cream filling into a piping bag and fill the insides of the eclair shells with the cream.