Vanilla Eclairs

Name: Vanilla Eclairs - Simona O.
Ingredients: For the shells you need: 100 ml water; 50; 60 g butter; 1 teaspoon salt; 2 large eggs (3 small); 100 g flour. For the cream you need: 50 g flour; 5 egg yolks; 100 g sugar; 500 ml milk; 2 teaspoons vanilla essence.

Dessert - Vanilla Eclairs by Simona O. - Recipia

Every time I pass by a pastry shop, I can't help but go in for a few small vanilla eclairs. I know exactly what to expect, so when I want to make them at home, I make sure the dough is soft and the cream is smooth, just like from the pastry shop. Since I have all the ingredients on hand, I prefer to make them myself; this way I know what goes into them and can adjust the sweetness, especially if I think about the glaze. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30 minutes Baking time: 20-30 minutes Servings: 8-10 small eclairs Difficulty: medium Recipe type: classic dessert, suitable for occasions or when you crave something homemade Ingredients Eclair shells: 100 ml water 50-60 g butter 1 pinch of salt 2 large eggs (or 3 small eggs) 100 g flour Vanilla cream: 50 g flour 5 egg yolks 100 g sugar (or 80 g if making glaze) 500 ml milk 2 teaspoons vanilla extract For the glaze (optional): 100 g white chocolate 50 ml cream or liquid whipping cream Preparation method 1. Preparing the vanilla cream In a saucepan, heat the milk with the sugar and vanilla extract. Meanwhile, in a smaller bowl, mix the egg yolks with the flour. Whisk well to avoid lumps. Pour a little hot milk over the egg yolk mixture, stirring continuously. Incorporate the milk in a few batches to avoid lumps. If larger lumps form, you can use a mixer at the beginning while the mixture is still liquid. Place the pot on low heat and stir continuously until the cream thickens. Once thickened and smooth, cover it directly with plastic wrap and let it cool. 2. Eclair shells In a saucepan, bring the water, butter in pieces, and salt to a boil. When it starts to boil, add all the flour at once. Stir quickly with a wooden spoon until the dough comes together and pulls away from the sides of the pot. The consistency should be like a soft polenta. Transfer the warm dough to a bowl and mix on low speed for 2 minutes. Add the eggs one at a time, mixing after each addition until fully incorporated. 3. Shaping and baking the eclairs On a baking tray lined with greased parchment paper, shape the dough into sticks using a piping bag or a plastic bag. Place the tray in a preheated oven at 220°C. Bake for 10 minutes at this temperature, then reduce to 175°C and leave for another 10-20 minutes until well browned. Do not open the oven door at all during this time, or they will deflate. When they are golden and firm, remove them to a rack to cool completely. 4. Filling the eclairs Cut the cooled shells lengthwise, but not all the way through, so they remain like a "book." Fill each eclair with the vanilla cream using a piping bag or a plastic bag if you don't have a special tool. 5. White chocolate glaze (optional) Heat the cream until just before boiling. Remove from heat and add the broken white chocolate. Stir over low heat or on the stove at low flame until the chocolate melts and the mixture becomes smooth. Let it cool, then spread the glaze on top of the eclairs. The glazed eclairs will remain slightly soft on the surface and will not form a hard crust. 6. Chilling After filling and/or glazing the eclairs, place them in the refrigerator for 2-3 hours. During this time, the dough will soften slightly and the texture will become similar to that from pastry shops. Why I make this recipe often I love that I can adjust how sweet they turn out. The dough and cream are not hard to make, and I don't need expensive or hard-to-find ingredients. They keep well in the fridge, and I can prepare them a day in advance if I have guests or want a fresh dessert over the weekend. Tips and variations Tips Use large eggs for the dough; otherwise, you risk the dough being too dense. Do not open the oven in the first 20 minutes of baking. For the cream, be patient over low heat and stir continuously. Let the cream cool completely before filling the eclairs. Substitutions You can use natural vanilla extract or vanilla paste for a more intense flavor. If you don't have white chocolate for the glaze, you can leave the eclairs plain or use dark chocolate (but adjust the amount of sugar in the cream). Variations If you want, you can fill some of the eclairs with chocolate cream or plain whipped cream. The white chocolate glaze can be replaced with a thin layer of powdered sugar. Serving ideas You can serve them with fresh fruit on the side or with a red fruit sauce. For a festive platter, alternate plain eclairs with glazed ones. Frequently asked questions 1. Why do eclair shells deflate after baking? The most common reason is opening the oven during baking or insufficient baking. They need to be well browned to remain firm. 2. What should I do if the cream has lumps? If lumps appear, use a mixer while the cream is still hot, or quickly pass it through a sieve. 3. Can I freeze eclair shells? Plain shells can be frozen, but the texture after thawing will not be as airy. It’s best to keep them in the fridge and consume them within 2-3 days. 4. How do I know when the shells are baked? When they are firm, golden, and do not sound hollow when tapped lightly on the bottom, they are done. 5. If I don't have a piping bag or special mold, can I use something else? Yes, a plastic bag cut at the corner can be used. A professional mold is not strictly necessary. Nutritional values The values below are estimates for one small eclair (without glaze): approximately 170 kcal, 6 g fat, 23 g carbohydrates, 5 g protein. If you add glaze, you can add 30-40 kcal per piece. They do not contain large amounts of fiber or added sugar, but it depends on how much cream you put in. Storage and reheating Eclairs keep well in the fridge, in a closed box, for 2-3 days. If left longer, the cream starts to soften the dough too much. I do not recommend reheating; they are consumed cold, directly from the fridge. Empty shells can also be kept for 1-2 days at room temperature in a paper bag.

Vanilla Eclairs

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