I started making eclairs on a day when I had no sweets left at home. I had saved recipes from Lylea_Musat and Jamila, and after analyzing both versions, I created a combination that suited me. I faced a few challenges: my piping bag broke, so I used a plastic bag instead, and the eclairs turned out larger than I intended. I didn't have enough cream for all of them, so in the end, I had a few unfilled pieces, which means next time I need to increase the cream quantity. However, no one complained; in fact, they asked for seconds. The shells rose beautifully and had the texture I desired.
Quick Info
Total time: about 1 hour 45 minutes
Preparation time: 30 minutes
Baking time: 50-60 minutes (plus cooling)
Servings: approximately 28-30 eclairs (depending on size)
Difficulty: medium
Recipe type: dessert for everyday occasions or special events
Ingredients
For the eclair dough:
- 1 cup oil (approximately 200 ml)
- 1.5 cups water
- 2 cups flour
- a pinch of salt
- 9 eggs
For the vanilla cream:
- 800 ml milk
- 2 packets of vanilla pudding
- 10 tablespoons sugar
- 3 packets of vanilla sugar
- 1 cube of margarine (Rama, 250 g)
For decoration:
- 2 cubes of cooking chocolate
Instructions
1. Preparing the eclair dough:
In a saucepan, bring the water, oil, and a pinch of salt to a boil. When the liquid starts boiling, add all the flour at once and mix vigorously until you obtain a consistent dough that pulls away from the sides of the pan. Remove the saucepan from the heat and continue to stir for a few minutes to let as much steam escape from the dough as possible. Allow the dough to cool slightly (it should not be hot), then incorporate the eggs one at a time. You can use a mixer for ease; if not, a spatula works too, though it takes a bit longer. Add each egg one at a time and do not add the next until the previous one is fully incorporated.
2. Shaping and baking the eclairs:
Transfer the dough into a piping bag or a sturdy bag with a corner cut off. On a baking sheet lined with parchment paper, form elongated or round shapes, depending on your preference. Leave space between them, as they will puff up significantly while baking. Place the tray in a preheated oven at 180°C (350°F). Bake the eclairs until they are nicely browned, about 40-50 minutes (depending on your oven and the size of the eclairs). Do not open the oven in the first 30 minutes to prevent them from collapsing. Once browned, turn off the oven and leave the tray inside for another 10 minutes with the door slightly ajar to dry out the insides.
3. Making the vanilla cream:
Bring 700 ml of milk to a boil together with the sugar (10 tablespoons) and the 3 packets of vanilla sugar. Separately, dissolve the 2 packets of pudding in the remaining 100 ml of cold milk. When the milk on the stove starts to boil, add the dissolved pudding and stir continuously. Let it boil until the cream thickens and continue cooking for another 5 minutes, stirring constantly. Remove the saucepan from the heat and, while the cream is still warm (don’t let it cool completely), add the margarine cut into small cubes. Mix well until you get a smooth and fluffy cream. Let the cream cool completely before filling the eclairs.
4. Filling and decorating:
Slice each eclair lengthwise, but not all the way through, and fill it with cream using a teaspoon or piping bag. Melt the two cubes of cooking chocolate in a double boiler or microwave, then drizzle the melted chocolate over each eclair using a teaspoon or a disposable piping bag.
Why I make this recipe often
These eclairs are quite easy to make if you have patience with the dough and baking. They can be filled with various types of cream, and the fluffy texture is hard to find in store-bought pastries. They are still good even after a day if kept in the fridge.
Tips and Variations
Tips
- If the dough is too hot, the eggs can coagulate; wait until it is just warm.
- Don’t open the oven during baking to prevent the eclairs from collapsing.
- You can adjust the size of the eclairs based on how big you want them, but keep in mind they will puff up while baking.
- The cream may not always be enough for all, especially if you use a lot for filling.
Substitutions
- Instead of margarine, you can use butter for a richer taste.
- You can use any type of pudding – cocoa, caramel, or pistachio, depending on your preference.
- Instead of cooking chocolate, you can also use dark chocolate glaze.
Variations
- For a different look, the eclairs can be made round, like mini choux.
- You can add a thin layer of whipped cream over the cream if you want them to be more festive.
Serving Ideas
- They are great on their own, with coffee, or as a dessert for a family meal.
- They can be decorated with small fruits like raspberries or blueberries on top of the chocolate glaze.
Frequently Asked Questions
1. Why didn't my eclairs puff up while baking?
Most often, it’s because steam didn’t form correctly or the oven was opened too early. Make sure the dough is well mixed and avoid opening the oven door at the beginning.
2. My cream curdled. What can I do?
If the margarine isn’t soft enough or the cream is too cold, it can curdle. Mix more or let the cream sit a bit to reach room temperature before continuing.
3. How many eggs should I use exactly?
You need 9 eggs for the given quantities. If the dough is too thick, you can adjust at the end with a bit of beaten egg, but not more than necessary to make it creamy.
4. Can I freeze the eclair shells?
Yes, the eclair shells (without cream) can be frozen and easily reheated in the oven when needed.
5. Why do the eclairs collapse after taking them out of the oven?
If they aren’t fully baked or if you don’t let them dry for another 10 minutes in the turned-off oven, they may collapse. Make sure they are browned and dry inside.
Nutritional Values
Estimated per eclair (from a total of 28-30 pieces):
Calories: approximately 180 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 18 g
Values may vary depending on size, filling, and how much chocolate you use for decoration. It is a rich dessert, with a significant fat content from the margarine and eggs.
Storage and Reheating
Filled eclairs should be stored in the fridge in a well-sealed container for up to 2 days. Simple shells, without cream, can be kept at room temperature for 1-2 days or frozen. I do not recommend reheating filled eclairs, as the cream may become too soft. If you want them fresh, bake the shells ahead of time and fill them on the day of serving.
Quick Info
Total time: about 1 hour 45 minutes
Preparation time: 30 minutes
Baking time: 50-60 minutes (plus cooling)
Servings: approximately 28-30 eclairs (depending on size)
Difficulty: medium
Recipe type: dessert for everyday occasions or special events
Ingredients
For the eclair dough:
- 1 cup oil (approximately 200 ml)
- 1.5 cups water
- 2 cups flour
- a pinch of salt
- 9 eggs
For the vanilla cream:
- 800 ml milk
- 2 packets of vanilla pudding
- 10 tablespoons sugar
- 3 packets of vanilla sugar
- 1 cube of margarine (Rama, 250 g)
For decoration:
- 2 cubes of cooking chocolate
Instructions
1. Preparing the eclair dough:
In a saucepan, bring the water, oil, and a pinch of salt to a boil. When the liquid starts boiling, add all the flour at once and mix vigorously until you obtain a consistent dough that pulls away from the sides of the pan. Remove the saucepan from the heat and continue to stir for a few minutes to let as much steam escape from the dough as possible. Allow the dough to cool slightly (it should not be hot), then incorporate the eggs one at a time. You can use a mixer for ease; if not, a spatula works too, though it takes a bit longer. Add each egg one at a time and do not add the next until the previous one is fully incorporated.
2. Shaping and baking the eclairs:
Transfer the dough into a piping bag or a sturdy bag with a corner cut off. On a baking sheet lined with parchment paper, form elongated or round shapes, depending on your preference. Leave space between them, as they will puff up significantly while baking. Place the tray in a preheated oven at 180°C (350°F). Bake the eclairs until they are nicely browned, about 40-50 minutes (depending on your oven and the size of the eclairs). Do not open the oven in the first 30 minutes to prevent them from collapsing. Once browned, turn off the oven and leave the tray inside for another 10 minutes with the door slightly ajar to dry out the insides.
3. Making the vanilla cream:
Bring 700 ml of milk to a boil together with the sugar (10 tablespoons) and the 3 packets of vanilla sugar. Separately, dissolve the 2 packets of pudding in the remaining 100 ml of cold milk. When the milk on the stove starts to boil, add the dissolved pudding and stir continuously. Let it boil until the cream thickens and continue cooking for another 5 minutes, stirring constantly. Remove the saucepan from the heat and, while the cream is still warm (don’t let it cool completely), add the margarine cut into small cubes. Mix well until you get a smooth and fluffy cream. Let the cream cool completely before filling the eclairs.
4. Filling and decorating:
Slice each eclair lengthwise, but not all the way through, and fill it with cream using a teaspoon or piping bag. Melt the two cubes of cooking chocolate in a double boiler or microwave, then drizzle the melted chocolate over each eclair using a teaspoon or a disposable piping bag.
Why I make this recipe often
These eclairs are quite easy to make if you have patience with the dough and baking. They can be filled with various types of cream, and the fluffy texture is hard to find in store-bought pastries. They are still good even after a day if kept in the fridge.
Tips and Variations
Tips
- If the dough is too hot, the eggs can coagulate; wait until it is just warm.
- Don’t open the oven during baking to prevent the eclairs from collapsing.
- You can adjust the size of the eclairs based on how big you want them, but keep in mind they will puff up while baking.
- The cream may not always be enough for all, especially if you use a lot for filling.
Substitutions
- Instead of margarine, you can use butter for a richer taste.
- You can use any type of pudding – cocoa, caramel, or pistachio, depending on your preference.
- Instead of cooking chocolate, you can also use dark chocolate glaze.
Variations
- For a different look, the eclairs can be made round, like mini choux.
- You can add a thin layer of whipped cream over the cream if you want them to be more festive.
Serving Ideas
- They are great on their own, with coffee, or as a dessert for a family meal.
- They can be decorated with small fruits like raspberries or blueberries on top of the chocolate glaze.
Frequently Asked Questions
1. Why didn't my eclairs puff up while baking?
Most often, it’s because steam didn’t form correctly or the oven was opened too early. Make sure the dough is well mixed and avoid opening the oven door at the beginning.
2. My cream curdled. What can I do?
If the margarine isn’t soft enough or the cream is too cold, it can curdle. Mix more or let the cream sit a bit to reach room temperature before continuing.
3. How many eggs should I use exactly?
You need 9 eggs for the given quantities. If the dough is too thick, you can adjust at the end with a bit of beaten egg, but not more than necessary to make it creamy.
4. Can I freeze the eclair shells?
Yes, the eclair shells (without cream) can be frozen and easily reheated in the oven when needed.
5. Why do the eclairs collapse after taking them out of the oven?
If they aren’t fully baked or if you don’t let them dry for another 10 minutes in the turned-off oven, they may collapse. Make sure they are browned and dry inside.
Nutritional Values
Estimated per eclair (from a total of 28-30 pieces):
Calories: approximately 180 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 18 g
Values may vary depending on size, filling, and how much chocolate you use for decoration. It is a rich dessert, with a significant fat content from the margarine and eggs.
Storage and Reheating
Filled eclairs should be stored in the fridge in a well-sealed container for up to 2 days. Simple shells, without cream, can be kept at room temperature for 1-2 days or frozen. I do not recommend reheating filled eclairs, as the cream may become too soft. If you want them fresh, bake the shells ahead of time and fill them on the day of serving.