ChefLoubna Fawaz
Eclair Cake
All the recipes we share on our page are homemade recipes created by non-professional home cooks. In other words, every recipe here, despite its charm and precision, is a real, doable recipe when you have the desire.
\n\nIngredients:\n\nEclair dough:\n1 cup water\n1 cup flour\nA pinch of salt\n60 g butter\n4 eggs\n1 teaspoon vanilla\n\n1/2 teaspoon baking powder\n\n\u00a0\n\nMethod:\n\nPour the water into a pot on the stove with a pinch of salt and butter. When the water boils, add the flour all at once and stir well with a wooden spoon until you obtain a smooth, non-sticky dough (keep on the heat for about one to two minutes with stirring). Set the dough aside to cool slightly, then add the eggs one by one, beating after each addition until the previous egg is incorporated, then add vanilla and baking powder.\n\nYou should get a sticky dough. Pipe it onto a non-stick baking sheet in finger-shaped logs, in a preheated oven at 200°C (center rack) for about 20 minutes or until golden brown.\n\nCream pastry filling for the éclair:\n3 cups milk\n3 egg yolks\n1 tablespoon vanilla\n1/2 cup sugar (or 3/4 to taste)\n1/2 cup flour\n\nHow to make the cream:\nCombine all ingredients in a pot and whisk well, starting cold, then cook over medium heat while stirring continuously until the mixture thickens. Let the cream cool, then fill the éclairs.\n\nDecorate the éclair exteriors as you like, with either melted chocolate or powdered sugar.\n\nThis éclair cake recipe comes to you from a friend of the site \"Shou Tabkhin Today\":\n\nAsmaa S Sa\n\n#Healthy_eats_here #Recipes #Sho_Tabkhin_today\n\n
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Ingredients
Start here, then move straight into the method.
- Eclair dough
- 1 cup water
- 1 cup flour
- a pinch of salt
- 60 g butter
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pastry cream (crème pâtissière) or éclair filling
- 3 cups milk
- 3 egg yolks
- 1 tablespoon vanilla
- 1/2 cup sugar or 3/4 cup, to taste
- 1/2 cup flour
- Pastry cream
- Asmaa S Sa
Method
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- Place the water in a saucepan over the heat with a pinch of salt and the butter.
- When the water boils, add the flour all at once and stir well with a wooden spoon until you have a smooth, non-sticky dough (keep on the heat for only 1–2 minutes while stirring).Timers: 2 min
- Set the dough aside to cool slightly, then add the eggs one at a time... beat until the first egg is incorporated before adding the next, then add the vanilla and baking powder.
- You will have a sticky dough; put it into a pastry bag and pipe finger-shaped pieces onto a nonstick baking sheet. Bake in a preheated oven at 200°C in the middle of the oven for 20 minutes or until golden.Timers: 20 min
- Put all the pastry cream ingredients in a saucepan and mix well cold first, then place over medium heat, stirring constantly until the mixture thickens.
- Let the cream cool and use it to fill the éclairs.
- Decorate the éclairs on the outside as desired, either with melted chocolate or with powdered sugar.
