Eclairs with vanilla cream

Name: Eclairs with vanilla cream - Nidia I.
Ingredients: Dough: 250 ml water; 115 g margarine; 140 g flour; 4 eggs; a pinch of salt. Cream: 2 eggs; 400 ml milk; 8 tablespoons sugar; 5 tablespoons starch; 1 tablespoon flour; 135 g margarine; vanilla; 100 ml whipped cream. Glaze: 70 g dark chocolate; 1 tablespoon margarine; 3 tablespoons milk.

Dessert - Eclairs with vanilla cream by Nidia I. - Recipia

Eclairs with vanilla cream – a delicious dessert recipe Preparation time: 30 minutes Baking time: 30 minutes Total: 1 hour Servings: 10-12 eclairs Eclairs are a classic, elegant, and irresistible dessert, perfect for any occasion. This recipe for eclairs with vanilla cream combines the crunchy texture of the shells with the delicacy of a fine cream, providing an explosion of flavor that will delight anyone. Ingredients: Shells: - 250 ml water - 115 g margarine - 140 g flour - 4 eggs - A pinch of salt Vanilla cream: - 2 eggs - 400 ml milk - 8 tablespoons sugar - 5 tablespoons cornstarch - 1 tablespoon flour - 135 g margarine (at room temperature) - Vanilla essence (or a vanilla pod) - 100 ml whipped cream Glaze: - 70 g dark chocolate - 1 tablespoon margarine - 3 tablespoons milk Preparation: 1. Preparing the eclair shells: In a saucepan, bring the water to a boil with the margarine and a pinch of salt. Once the mixture starts to boil, add the flour all at once. Mix vigorously with a spatula or wooden spoon until the dough pulls away from the sides of the saucepan and forms a compact ball. Allow the dough to cool completely. 2. Incorporating the eggs: When the dough has cooled, add the eggs one at a time, mixing well after each addition. It is important not to add the next egg until the first is completely incorporated. You will obtain a soft and sticky dough. 3. Shaping the eclairs: Preheat the oven to 200°C (high heat). Fill a piping bag with the dough and, on a baking sheet lined with parchment paper, pipe sticks about 10 cm long, leaving space between them. Bake the eclairs for 15 minutes at high heat, then reduce the temperature to 180°C and continue baking for another 15 minutes. Do not open the oven door in the first 30 minutes, otherwise the eclairs may collapse. 4. Cooling the eclairs: After they are golden, turn off the oven and leave the eclairs in the oven for 10 minutes with the door slightly ajar. This will help maintain their shape. 5. Preparing the vanilla cream: In a saucepan, heat the milk. In a bowl, beat the eggs with the sugar until they become a smooth cream. Add the cornstarch mixed with flour and homogenize. Pour in the warm milk, stirring continuously, then place the mixture over low heat. Stir constantly until the cream thickens like pudding. Allow the cream to cool. 6. Finishing the cream: Beat the margarine at room temperature until fluffy. Add the vanilla essence and gradually add a tablespoon of the cooled cream. Mix until you obtain a smooth and fluffy mixture. Then, gently fold in the whipped cream. 7. Preparing the glaze: Melt the dark chocolate, margarine, and milk in a double boiler, stirring until liquid. Allow to cool slightly. 8. Assembling the eclairs: Use a piping bag to fill each eclair with the vanilla cream. Then, dip the tip of each eclair in the chocolate glaze. 9. Serving: Let the eclairs chill for about 30 minutes before serving. It is recommended to enjoy them with a fragrant coffee or tea. Personal suggestion: for an extra flavor, you can add a bit of coffee or cocoa to the vanilla cream. Additionally, the eclairs can be decorated with almond flakes or ground nuts for a more sophisticated appearance and taste. These eclairs with vanilla cream are a quick, simple, and impressive dessert, perfect for ending a festive meal or for treating loved ones. With a little patience and attention to detail, you will achieve a result worthy of a pastry chef!

Eclairs with vanilla cream

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