Eclair with vanilla cream and whipped cream

Éclair with vanilla cream and whipped cream: an elegant and refined dessert

Desserts have a unique power to bring a smile to our faces, and the éclair with vanilla cream and whipped cream is certainly one of those delights that creates unforgettable memories. This dessert, with a rich tradition, enjoys popularity worldwide, but today we focus on the classic recipe that perfectly combines the crunchy texture of the shells with the delicacy of a flavored cream and fluffy whipped cream.

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: 6 servings

Necessary ingredients:

For the dough:
- 250 ml water
- 100 g butter (ideally, use butter with a higher fat content for a richer texture)
- 1 teaspoon sugar
- A pinch of salt
- 125 g flour
- 4 medium eggs (make sure they are at room temperature for better incorporation into the dough)

For the vanilla cream:
- 3 egg yolks
- 120 g sugar
- 1 tablespoon cornstarch (this helps to thicken the cream)
- 75 ml hot milk
- 50 g butter
- 2 packets vanilla sugar
- 2 tablespoons vanilla essence (for an intense vanilla flavor)

For the whipped cream:
- 200 ml liquid cream
- 2 tablespoons powdered sugar

Preparing the dough:

1. Start by bringing the water to a boil in a large pot, along with the salt, sugar, and butter. Wait until the butter completely melts, and the mixture comes to a boil.

2. Turn off the heat and, using a spatula or whisk, add all the flour at once. Mix vigorously until the dough becomes smooth and pulls away from the sides of the pot. This step is essential for achieving a good texture.

3. Allow the dough to cool slightly, about 5-10 minutes, so that it is warm but not hot. Then, add the eggs one by one, mixing very well after each addition. This allows the eggs to fully integrate and the dough to become fluffy.

4. Preheat the oven to 220°C. Use a baking tray lined with parchment paper or greased with a little butter to prevent sticking.

5. Using a piping bag or a spoon, form sticks about 5-6 cm long and 1.5 cm high on the prepared tray. Make sure to leave space between them, as they will puff up during baking.

6. Bake the éclair shells at high heat for 10 minutes, then reduce the temperature to 190°C and continue baking for another 15-20 minutes, until they become golden and crispy. It is important not to open the oven door during baking, as this can cause the shells to collapse.

Preparing the vanilla cream:

1. In a bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture becomes light in color and fluffy.

2. Add the cornstarch and mix well. To obtain a smooth cream, dilute the mixture with 75 ml of hot milk.

3. Place the mixture over a double boiler and cook, stirring constantly, until it thickens. This process may take between 5 and 10 minutes. When the cream is ready, remove it from the heat and incorporate the butter and vanilla essence.

Assembling the éclair:

1. Allow the éclair shells to cool completely. Then, cut each shell in half, creating a top that will be cut in two to form the swan wings.

2. Fill each half shell with a generous layer of vanilla cream, followed by a layer of whipped cream made from whipped liquid cream with powdered sugar.

3. Place the wings (the cut halves) and necks (the curved sticks) on each éclair, creating a special visual effect.

4. For a final touch, lightly dust the wings with sugar for an elegant look.

Serving suggestions:

The éclair with vanilla cream and whipped cream is a dessert that shines on any table. It can be served alongside aromatic coffee, delicate tea, or sparkling wine, which will enhance the flavors of the dessert. Additionally, vanilla ice cream or warm chocolate sauce can transform this delicacy into an even more refined culinary experience.

Nutritional information and calories:

Each serving of éclair contains approximately 250-300 calories, depending on the exact proportions of the ingredients. The éclair shells are rich in carbohydrates, while the vanilla cream and whipped cream add fats and sugars, providing quick energy. It is an indulgent dessert, but enjoyed in moderation, it can be part of a balanced diet.

Frequently asked questions:

1. Can I use margarine instead of butter?
Yes, but the taste will be different. Butter provides a richer flavor and a finer texture.

2. How can I store éclairs?
It is best to consume them fresh, but if you have leftovers, you can store them in the fridge in an airtight container for 1-2 days.

3. What other flavors can I add to the cream?
You can experiment with citrus flavors, coffee, or even chocolate to customize the dessert to your taste.

4. How can I prevent the éclair shells from collapsing?
Make sure not to open the oven during baking and that the dough is well mixed.

5. Can I make the éclairs a day in advance?
Yes, you can prepare the shells a day in advance and fill them with cream and whipped cream just before serving.

In conclusion, the éclair with vanilla cream and whipped cream is not just a classic recipe but also an opportunity to embark on culinary adventures. Experiment and enjoy every step of the cooking process! Happy cooking!