Desserts
ChefRana Jarkas
How to Make Eclairs
Eclairs — a successful, distinctive homemade recipe. Eclairs are one of the most famous and delicious French pastries; they’re very light. Try this recipe and tell us what you think.
How to make eclairs... a successful homemade recipe
Ingredients
Start here, then move straight into the method.
- Pastry cream (crème pâtissière)
- 2 1/4 cups liquid milk
- 1/4 cup sugar
- 1/4 cup cornstarch or flour
- Yolks of 4 eggs
- 1 teaspoon vanilla
- 1 tablespoon unsalted butter
- How to make the pastry cream
- Remove from the heat then add the butter and stir to melt ..
- Eclair dough
- 1/2 cup water
- 1/2 cup liquid milk
- 1 cup flour
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 4 eggs at room temperature
- Decoration
- Chocolate
- Blue and pink food coloring
- or
- Icing or powdered sugar
- Chocolate vermicelli shavings
Method
Follow the cooking sequence without leaving the page.
- Place the milk, water, butter and salt over medium heat and stir until it comes to a boil
- Add the flour and stir until the mixture comes together and becomes dough-like ..
- Leave the dough aside to cool then add the eggs one by one and beat with an electric mixer until you obtain a soft dough..
- Put the dough into a pastry bag and pipe it lengthwise .. place the pieces directly on parchment paper on the tray
- Bake in the center of the oven at 200°C for 10 minutes then reduce the heat to 180°C and leave for an additional 20 minutes or according to your oven’s strength .. monitor while bakingTimers: 10 min, 20 min
- Slice the éclairs lengthwise once they have cooled and fill with the pastry cream
- Decorate the éclairs with chocolate melted in a double boiler on one or both sides and you can add food coloring to the melted chocolate as well
- Chill the éclairs in the fridge until serving
- Whisk all the ingredients cold except the butter ..
- Stir the mixture continuously until it thickens ..
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Znood El-Sitt (Easy)
