Eclair donuts

Welcome to my kitchen! Today we will create a delicious recipe together, perfect for carolers: éclairs with vanilla cream and chocolate glaze. This elegant and tasty dessert is ideal for bringing a touch of magic to the holiday season. I will guide you step by step, providing tricks and useful tips to achieve a perfect result. Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 1 hour and 5 minutes Servings: 12-15 éclairs

Ingredients for éclairs:
- 250 g Unirea margarine
- 250 g flour
- ½ liter water
- A pinch of salt
- 5-6 eggs (depending on their size)

Ingredients for vanilla cream:
- 2 eggs
- 200 g sugar
- 2 packets of Dr. Oetker Premium vanilla pudding
- 2 sachets of vanilla sugar
- 100 g butter
- 700 ml milk
- 300 ml whipped cream

Ingredients for glaze:
- Ready-made fondant (optional, can be made at home, but it is a more tedious process)

Step 1: Preparing the éclair mixture
We start by preparing the éclair mixture. In a large pot, add ½ liter of water, a pinch of salt, and 250 g of margarine. Place the pot on medium heat and continuously stir until the margarine completely melts and the water comes to a boil. It is important not to let the margarine boil too long, just enough to dissolve well.

Once the mixture starts to boil, add all the flour (250 g) at once. Now comes the important part: mix vigorously with a spatula or wooden spoon to avoid lumps. This is the stage where gluten develops from the flour, which will help the éclairs puff nicely in the oven.

After mixing well, let the mixture cool slightly until it is warm enough to add the eggs. It is essential not to add the eggs to the hot mixture, otherwise they will coagulate.

When the mixture has cooled, we start adding the eggs one by one. If the eggs are larger, 5 may be sufficient, but if they are smaller, we may need 6 eggs. Mix well after each addition until the eggs are fully incorporated and the mixture becomes smooth and shiny.

Using a spoon or a pastry bag, form the éclairs on a baking tray lined with parchment paper. Make sure to leave space between them, as they will puff up considerably during baking.

Step 2: Baking the éclairs
Preheat the oven to 180 degrees Celsius. Once it reaches the desired temperature, place the tray with éclairs inside. It is very important not to open the oven door in the first 15 minutes of baking, as the temperature change could cause the éclairs to deflate.

After about 20-25 minutes, lower the oven temperature to 160 degrees Celsius and continue baking for another 10-15 minutes until the éclairs are golden and slightly crispy on the outside. When done, let them cool on a rack.

Step 3: Preparing the vanilla cream
To prepare the cream, we start by diluting the two packets of pudding in 700 ml of milk. Separately, beat the eggs with 200 g of sugar and the 2 sachets of vanilla sugar. Then, place the mixture over a double boiler, stirring constantly to ensure that the sugar dissolves completely.

Once the sugar has melted, add the diluted pudding mixture and continue stirring over the double boiler until the cream thickens. It is important not to let the cream boil too hard to avoid lumps. Once the cream reaches the desired consistency, remove it from the heat and let it cool for about 10 minutes.

After it has cooled slightly, add 100 g of butter and mix until you obtain a homogeneous mixture. Finally, fold in the whipped cream. It is important to mix gently to maintain the airy texture of the cream.

Step 4: Assembling the éclairs
When the éclairs have completely cooled, cut them in half horizontally. Fill each half with the vanilla cream using a spoon or pastry bag to make this process easier and cleaner.

Step 5: Glazing
To make them more attractive, glaze the éclairs with fondant or melted chocolate. If you opt for fondant, make sure it is well melted and fluid so that it can be applied evenly. If you prefer chocolate, melt it in a double boiler and let it cool slightly before glazing the éclairs.

Serving suggestions
These éclairs are excellent served alongside a cup of tea or hot chocolate. You can also add some fresh fruits for a pleasant contrast of textures and flavors.

Possible variations
If you want to experiment, you can add various flavors to the cream, such as orange essence or even coffee. You can also replace the chocolate glaze with caramel glaze for a different taste.

Nutritional benefits
These éclairs are rich in energy due to the content of eggs and butter. One serving (about 2-3 éclairs) can contain approximately 250-300 calories, so it is best to enjoy them in moderation, especially during the holiday season.

Frequently asked questions
1. Can I use butter instead of margarine?
- Yes, butter will provide a richer taste, but make sure to respect the proportions.

2. How can I tell if the éclairs are baked?
- They should be golden and feel slightly firm to the touch.

3. Can I prepare the éclairs in advance?
- Yes, you can prepare them a day ahead and fill them with cream before serving.

Now that you have gone through each step, you are ready to impress the carolers with these delicious éclairs! Enjoy every moment spent in the kitchen and savor the final result. Happy cooking!