Eclairs with pudding cream

Eclairs with Pudding Cream: An Unforgettable Delicacy

If there is a dessert that combines fragility with divine taste, it is certainly the éclair. These tube-shaped delights are filled with a fine pudding cream and topped with a chocolate glaze, making them ideal for any occasion. Over time, éclairs have become a symbol of refined pastry, and today I will teach you how to prepare them at home, step by step.

Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Number of Servings: 12-15 éclairs

Ingredients Needed

For the Eclairs:
- 20 tablespoons oil (preferably sunflower oil)
- 20 tablespoons water
- 2 tablespoons sugar
- 8 tablespoons flour
- 6 large eggs

For the Pudding Cream:
- 750 ml milk
- 2 packets of vanilla pudding powder
- 1 vanilla essence
- 10 tablespoons sugar
- 2 tablespoons butter

For the Glaze:
- 1 milk chocolate (approximately 200g)
- 5 tablespoons water
- 2 tablespoons butter
- Rum essence (optional, for a more intense flavor)

Detailed Instructions

Step 1: Preparing the Dough for Eclairs

1. Boil the Ingredients: In a saucepan, add the oil, water, and sugar. Place the saucepan over medium heat and wait for it to reach boiling point.

2. Adding the Flour: Once the mixture boils, add the flour all at once. Stir vigorously with a wooden spoon until you obtain a homogeneous dough that pulls away from the sides of the saucepan. This step is essential for achieving tender éclairs.

3. Cooling the Dough: Allow the dough to cool on the counter for about 10-15 minutes. It is important that the dough is cool before adding the eggs; otherwise, they will cook and not incorporate properly.

4. Incorporating the Eggs: Once cooled, add the eggs one at a time, mixing well after each addition. Use a spoon or a mixer with beaters for a more even mixture. You will achieve a soft but consistent dough.

Step 2: Baking the Eclairs

1. Preparing the Baking Tray: Grease a baking tray with a little oil or use parchment paper. It is essential to leave enough space between the éclairs to allow them to rise.

2. Shaping the Eclairs: Using a piping bag or oiled hands, form small tubes of dough (approximately 6-8 cm long and 2-3 cm thick) and place them on the tray, leaving space between them.

3. Baking: Preheat the oven to 180°C. Place the tray in the oven and bake the éclairs for about 40 minutes, without opening the oven door to prevent them from collapsing. The éclairs are ready when they are puffed and lightly browned.

4. Cooling: After the éclairs are baked, turn off the oven and leave them inside for another 10-15 minutes. Then, remove them and let them cool completely on a wire rack.

Step 3: Preparing the Pudding Cream

1. Making the Pudding: In a saucepan, add 750 ml of milk and sugar, and heat over medium heat. When the milk starts to boil, add the pudding powder and stir continuously to avoid lumps.

2. Adding the Butter: Once the pudding has thickened, remove it from the heat and add the butter and vanilla essence, mixing well.

3. Cooling: Cover the pudding with plastic wrap to prevent a skin from forming and let it cool completely.

Step 4: Assembling the Eclairs

1. Cutting the Eclairs: Use a sharp knife to cut each éclair along one long side. Be careful not to cut all the way through, so they remain like a "tube."

2. Filling: Use a piping bag with a small tip to fill each éclair with the cooled pudding cream. Make sure to fill them well but not excessively to prevent the cream from leaking.

Step 5: Preparing the Glaze

1. Melting the Chocolate: In a heatproof bowl, place the broken chocolate pieces and water. Set the bowl over a saucepan of hot water (bain-marie) and stir until the chocolate is completely melted.

2. Adding the Butter: Once the chocolate is melted, add the butter and rum essence, and stir well.

3. Glazing the Eclairs: Using a spoon, pour the warm glaze over each éclair, letting your imagination guide you. You can cover them completely or just halfway, depending on your preferences.

Practical Tips

- Ingredients: Use fresh ingredients, especially the eggs, for the best results. The eggs should be at room temperature to incorporate better into the dough.
- Perfect Eclairs: Do not open the oven door during baking, as éclairs are sensitive to temperature changes.
- Variations: You can experiment with different pudding flavors (chocolate, caramel) or add a layer of whipped cream on top of the glaze for an extra flavor boost.
- Storing Eclairs: Filled éclairs can be stored in the fridge for 1-2 days, but it is best to consume them fresh.

Nutritional Benefits

Éclairs are a good source of energy due to the eggs and sugar content, but moderate consumption is recommended due to the calorie content. Flour and milk provide protein and calcium, while butter offers healthy fats.

Frequently Asked Questions

- Can I use whole wheat flour? Yes, but keep in mind that the texture of the éclairs will be slightly different. White flour is best for a light and fluffy result.
- What can I prepare with these éclairs? Éclairs pair perfectly with a cup of coffee or tea, offering a pleasant contrast between sweet and bitter.

Personal Note

This pudding cream éclair recipe is one of my favorites, not only because of the taste but also the dear memories it brings. I remember how, in my childhood, my mother made them for special occasions, and their aroma filled the house with joy. I hope you enjoy every moment spent in the kitchen, creating not just a dessert but also beautiful memories with your loved ones.

Try this pudding cream éclair recipe and let yourself be carried away by its delightful flavors! I look forward to your impressions and variation ideas. Enjoy your meal!