How to make eclairs... a successful homemade recipe

2 1/4 cups milk

1/4 cup sugar

1/4 cup cornstarch or flour

Yolks of 4 eggs

1 teaspoon vanilla

1 tablespoon unsalted butter

Whisk all ingredients together cold except the butter.
Cook, stirring constantly, until the mixture thickens.
Remove from the heat, add the butter and stir until melted.
Spread the crème pâtissière and cover the surface with cling film to prevent a skin from forming.
Use once cooled.

1/2 cup water 1/2 cup milk 1 cup flour 1 teaspoon salt 1/2 cup unsalted butter 4 eggs, room temperature

For decorating:

Chocolate

Blue and pink food coloring

or

Icing or powdered sugar

or

Chocolate vermicelli (sprinkles)

Place the milk, water, butter and salt over medium heat and bring to a boil, stirring.
Add the flour and stir until the mixture comes together and forms a dough.
Set the dough aside to cool, then add the eggs one at a time, beating with an electric mixer until you have a soft, pipeable dough.
Transfer the dough to a piping bag and pipe into long shapes. Place the pieces directly on a baking sheet lined with parchment paper.
Bake in the center of the oven at 200°C for 10 minutes, then reduce the heat to 180°C and bake for an additional 20 minutes (or adjust according to your oven) — watch carefully.
Once cooled, slice the eclairs lengthwise and fill the centers with the pastry cream.
Decorate the eclairs with chocolate melted in a double boiler on one side. You can also add food coloring to the melted chocolate.
Refrigerate the eclairs until serving.

This special recipe is from our friend and chef on Sho Tabkhin Al-Youm:

You can visit Rana's page on our site and view all her recipes by clicking her name

#recipes #recipe #eclair #eclairs #eclair_cake #sho_tabkhin_today

How to Make Eclairs

Prep checklist