Eclairs with vanilla and chocolate
I rarely miss a weekend without preparing something sweet. Recently, I realized that I hadn't made eclairs in a while, so I returned to the classic recipe. This time, I made them in the form of small puffs, but the composition is the usual one for eclairs. They are not complicated, but they take some time to make, and baking is quite important.
Quick Info
Total time: about 2 hours (preparation + baking + cooling)
Preparation time: 30 minutes
Baking time: 30 minutes (may vary depending on the oven)
Servings: depending on the size of the puffs, about 14-16 pieces
Difficulty: medium
Recipe type: classic homemade dessert, suitable for weekends or when you crave a cream dessert
Ingredients
For the puffs (eclair dough):
200 ml water
200 ml oil
400 g flour
8 eggs
For the cream:
3 egg yolks
3 tablespoons sugar
3 packets vanilla sugar
vanilla essence
2 and a half tablespoons cornstarch
500 ml milk
For the chocolate glaze:
50 ml cream
50 g chocolate
Optional: sugar glaze tube (for decoration)
Preparation method
1. Preparing the eclair dough
In a pot, put the water and oil on the heat. When it boils, add the flour all at once and quickly stir with a wooden spoon. The mixture will thicken, and you need to stir until it easily pulls away from the sides of the pot and forms a ball. Turn off the heat and let it cool completely - it's important that it is not warm when you add the eggs.
Once the dough has cooled, add the eggs one at a time. Mix well after each egg, so it is well incorporated. The dough should be smooth and elastic. Use a piping bag or a cut plastic bag with a wavy tip if you have one, and form the puffs directly on the tray, on baking paper. Space them out, as they will rise while baking.
Bake at low heat in a preheated oven for about 30 minutes. Do not open the oven door during baking, or they may deflate.
2. Vanilla cream
In a small saucepan, put the egg yolks, sugar, vanilla sugar, and vanilla essence. Mix well with a whisk until the sugar dissolves and the yolks become slightly lighter in color. Add the cornstarch and mix until homogeneous.
Pour the milk in gradually, continuously stirring to avoid lumps. After adding all the milk, place the saucepan on low heat and stir often, especially at the end, until it thickens like pudding. Let the cream cool.
3. Chocolate glaze
In a small pot, heat the cream over low heat. When it is well heated (do not let it boil), add the broken chocolate pieces. Stir until completely melted and smooth.
4. Assembly
After the puffs have cooled, cut them in half to create a top and a base. Fill the bottom part with vanilla cream using a piping bag or a teaspoon. Place the top on, then glaze it with the melted chocolate. If desired, you can decorate with a little sugar glaze from a tube.
Why I make the recipe often
I love it because the dough turns out well every time, you don't need complicated ingredients, and the vanilla filling is classic. The eclairs can be made in advance and stay fresh for a day or two. They are perfect for a gathering or when you feel like a homemade cake without complicated steps.
Tips and variations
Tips
Let the dough cool well before adding the eggs; otherwise, there is a risk of cooking the eggs and not achieving the desired texture.
Do not open the oven door in the first 25 minutes; the puffs can deflate and not rise.
You can use a sturdy piping bag or a thick plastic bag to form the puffs, especially if you don't have special utensils.
Substitutions
You can substitute the cream for the glaze with milk, but the texture will be a bit more fluid.
If you don't have cornstarch, you can try using flour, but the cream will be less smooth.
Variations
You can add a few drops of rum essence to the cream if you want a different flavor.
Eclairs can also be filled with whipped cream or another type of cream, depending on preferences.
Serving ideas
They can be served plain or decorated with colored sugar glaze, especially if you want to make them more festive.
They are also good cold, straight from the fridge, especially in summer.
Frequently asked questions
How many eggs should I use if I want to reduce the amount of dough?
You can halve all the ingredients, including the eggs, so you use 4 eggs for a small tray.
Why did my puffs turn out empty and hard?
If they were baked too long or at too high a temperature, they can become crunchy and hard. Stick to the time and do not raise the oven temperature.
Can I prepare the vanilla cream in advance?
Yes, the cream can be made a day in advance and stored in the fridge, covered with plastic wrap directly on the surface to prevent a crust from forming.
Can I use milk chocolate for the glaze?
Yes, it will be sweeter and smoother, but you can adjust to taste.
Nutritional values
Estimate for one eclair (from about 16):
Calories: 180-200 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 20 g
Values are approximate and may vary depending on the size of the eggs, type of chocolate, and if you use all the cream and glaze.
Storage and reheating
Filled eclairs are best stored in the fridge, in a covered container. They stay good for 1-2 days. If you have empty puffs, you can keep them sealed at room temperature for up to two days. They are not suitable for freezing or reheating. After assembly, they are served cold.
I rarely miss a weekend without preparing something sweet. Recently, I realized that I hadn't made eclairs in a while, so I returned to the classic recipe. This time, I made them in the form of small puffs, but the composition is the usual one for eclairs. They are not complicated, but they take some time to make, and baking is quite important.
Quick Info
Total time: about 2 hours (preparation + baking + cooling)
Preparation time: 30 minutes
Baking time: 30 minutes (may vary depending on the oven)
Servings: depending on the size of the puffs, about 14-16 pieces
Difficulty: medium
Recipe type: classic homemade dessert, suitable for weekends or when you crave a cream dessert
Ingredients
For the puffs (eclair dough):
200 ml water
200 ml oil
400 g flour
8 eggs
For the cream:
3 egg yolks
3 tablespoons sugar
3 packets vanilla sugar
vanilla essence
2 and a half tablespoons cornstarch
500 ml milk
For the chocolate glaze:
50 ml cream
50 g chocolate
Optional: sugar glaze tube (for decoration)
Preparation method
1. Preparing the eclair dough
In a pot, put the water and oil on the heat. When it boils, add the flour all at once and quickly stir with a wooden spoon. The mixture will thicken, and you need to stir until it easily pulls away from the sides of the pot and forms a ball. Turn off the heat and let it cool completely - it's important that it is not warm when you add the eggs.
Once the dough has cooled, add the eggs one at a time. Mix well after each egg, so it is well incorporated. The dough should be smooth and elastic. Use a piping bag or a cut plastic bag with a wavy tip if you have one, and form the puffs directly on the tray, on baking paper. Space them out, as they will rise while baking.
Bake at low heat in a preheated oven for about 30 minutes. Do not open the oven door during baking, or they may deflate.
2. Vanilla cream
In a small saucepan, put the egg yolks, sugar, vanilla sugar, and vanilla essence. Mix well with a whisk until the sugar dissolves and the yolks become slightly lighter in color. Add the cornstarch and mix until homogeneous.
Pour the milk in gradually, continuously stirring to avoid lumps. After adding all the milk, place the saucepan on low heat and stir often, especially at the end, until it thickens like pudding. Let the cream cool.
3. Chocolate glaze
In a small pot, heat the cream over low heat. When it is well heated (do not let it boil), add the broken chocolate pieces. Stir until completely melted and smooth.
4. Assembly
After the puffs have cooled, cut them in half to create a top and a base. Fill the bottom part with vanilla cream using a piping bag or a teaspoon. Place the top on, then glaze it with the melted chocolate. If desired, you can decorate with a little sugar glaze from a tube.
Why I make the recipe often
I love it because the dough turns out well every time, you don't need complicated ingredients, and the vanilla filling is classic. The eclairs can be made in advance and stay fresh for a day or two. They are perfect for a gathering or when you feel like a homemade cake without complicated steps.
Tips and variations
Tips
Let the dough cool well before adding the eggs; otherwise, there is a risk of cooking the eggs and not achieving the desired texture.
Do not open the oven door in the first 25 minutes; the puffs can deflate and not rise.
You can use a sturdy piping bag or a thick plastic bag to form the puffs, especially if you don't have special utensils.
Substitutions
You can substitute the cream for the glaze with milk, but the texture will be a bit more fluid.
If you don't have cornstarch, you can try using flour, but the cream will be less smooth.
Variations
You can add a few drops of rum essence to the cream if you want a different flavor.
Eclairs can also be filled with whipped cream or another type of cream, depending on preferences.
Serving ideas
They can be served plain or decorated with colored sugar glaze, especially if you want to make them more festive.
They are also good cold, straight from the fridge, especially in summer.
Frequently asked questions
How many eggs should I use if I want to reduce the amount of dough?
You can halve all the ingredients, including the eggs, so you use 4 eggs for a small tray.
Why did my puffs turn out empty and hard?
If they were baked too long or at too high a temperature, they can become crunchy and hard. Stick to the time and do not raise the oven temperature.
Can I prepare the vanilla cream in advance?
Yes, the cream can be made a day in advance and stored in the fridge, covered with plastic wrap directly on the surface to prevent a crust from forming.
Can I use milk chocolate for the glaze?
Yes, it will be sweeter and smoother, but you can adjust to taste.
Nutritional values
Estimate for one eclair (from about 16):
Calories: 180-200 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 20 g
Values are approximate and may vary depending on the size of the eggs, type of chocolate, and if you use all the cream and glaze.
Storage and reheating
Filled eclairs are best stored in the fridge, in a covered container. They stay good for 1-2 days. If you have empty puffs, you can keep them sealed at room temperature for up to two days. They are not suitable for freezing or reheating. After assembly, they are served cold.