Eclairs with Pastry Cream

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The modern version of eclairs was invented by a chef named John, who was a personal cook for both a famous general and a notable leader, although a similar dessert has been known in France since the 16th century. According to legend, the new pastries were so loved by the French that they devoured them in an instant. Hence the name 'eclair': in French, this word translates to 'lightning'.

Ingredients

Chicken Egg - 4 pieces
Wheat Flour - 5 oz
Butter - 5 oz
Milk - 20 fl oz
Sugar - 5 oz
Vanilla extract - ½ spoons
Whole egg - 2 pieces
Corn Starch - 1½ spoons
Salt - ¼ spoons
Water - 5 fl oz
Bittersweet Chocolate - 5 oz
33% Cream - 5 fl oz

Step by Step guide

Step 1

In a saucepan, combine 120 ml of milk and 120 ml of water, add butter, a teaspoon of sugar, and 1/4 teaspoon of salt. Bring to a boil and then remove from heat.

Step 2

Add 130 grams of sifted flour, mix well with a wooden spoon, then return to the heat for another 1.5 to 2 minutes, stirring until the dough forms a single ball. Remove from heat and let it cool slightly.

Step 3

In the still-warm dough, add 4 eggs one at a time and knead well. The dough should become smooth and shiny. Transfer it to a piping bag fitted with a large nozzle.

Step 4

Pipe strips measuring 10–15 cm in length onto a baking sheet lined with parchment paper, leaving about 5 cm between each strip. Bake in an oven preheated to 430°F for 10 minutes, then reduce the temperature to 160 degrees and bake for an additional 30 minutes, until golden brown. Once baked, pierce the eclairs with a skewer at both ends to allow steam to escape.

Step 5

For the cream, whisk the egg yolks with sugar and vanilla extract in a saucepan. Add 400 ml of milk, 30 g of flour, and cornstarch, and mix well. Place over low heat and, stirring constantly, bring to a thick consistency.

Step 6

Remove from heat and let cool, then transfer to a piping bag.

Step 7

Make small holes in the finished éclairs and pipe in the cream.

Step 8

Chop the chocolate, bring the cream to a boil, and pour it over the chocolate. Let it sit for 2 minutes, then stir from the center to the edges until you have a smooth sauce.