Mini éclairs with cream filling

Mini cream puffs - a delicacy that combines the crispy texture of the shells with a fine and flavorful cream, perfect for indulging anyone's taste buds. This quick and simple dessert is ideal for any occasion, from birthdays to gatherings with friends. I will guide you step by step through each stage of the recipe, so you achieve a perfect result every time.

Preparation time: 1 hour
Baking time: 35 minutes
Total time: 1 hour and 35 minutes
Number of servings: 20 mini cream puffs

The History of Cream Puffs

Cream puffs have a rich and fascinating history, being a classic dessert that has been popularized over time. These delicacies are often associated with elegance and refinement, frequently served in luxury restaurants and at special events. Traditionally, cream puffs are filled with pastry cream, but there are numerous variations, and we will explore a delicious version with cream.

Ingredients

For the puff shells:
- 250 g Unirea margarine
- 500 ml water
- A pinch of salt
- 250 g flour
- 5-6 eggs

For the cream:
- 4 eggs
- 500 ml milk
- 150 g sugar
- 50 g starch
- Vanilla essence (to taste)
- 200 ml whipped cream

For the glaze:
- 150 g dark chocolate
- 50 g powdered sugar
- 100 ml cream for whipping
- 50 g Rama margarine

Preparing the Puff Shells

1. Boil the water: In a large pot, bring 500 ml of water to a boil along with a pinch of salt. This will give a pleasant taste to the shells.

2. Add the margarine: When the water starts to boil, add 250 g of Unirea margarine. Stir constantly until the margarine is completely melted.

3. Incorporate the flour: Once the margarine has melted, reduce the heat and gradually add the flour, stirring quickly with a spatula or mixer. It is important to mix well to avoid lumps.

4. Cool the mixture: After obtaining a homogeneous mixture, let it cool for about 10-15 minutes, stirring periodically to prevent a crust from forming.

5. Add the eggs: Once the mixture has cooled, start adding the eggs one by one, mixing well after each addition. You may need a sixth egg, depending on the final consistency of the dough. The dough should be elastic and flow easily from the spatula.

6. Forming the mini cream puffs: Line a baking tray with parchment paper and use a pastry bag to form the mini cream puffs. Try to make them uniform in size for even baking.

7. Baking: Preheat the oven to 180°C (medium heat) and bake the mini cream puffs for about 35 minutes, until they become golden and crispy. Avoid opening the oven in the first 20 minutes to prevent them from collapsing.

8. Cooling: After baking, let the cream puffs cool on a rack. They will be hollow and light, perfect for filling.

Preparing the Cream

1. Mix the ingredients: In a bowl, combine 4 eggs, 150 g of sugar, 50 g of starch, and 500 ml of milk. Mix well until you obtain a homogeneous mixture.

2. Cook in a double boiler: Transfer the mixture to a double boiler and cook, stirring constantly, until it thickens. This will take about 10-15 minutes. Make sure the temperature is not too high to avoid the eggs coagulating.

3. Flavor the cream: Once the cream has thickened, remove it from the heat and add the vanilla essence. Let it cool, covering it with plastic wrap to prevent a crust from forming.

4. Incorporate the whipped cream: After the cream has completely cooled, fold in 200 ml of whipped cream. This step will make the cream fluffier and more delicious.

Preparing the Glaze

1. Melt the chocolate: In a heat-resistant bowl, add 150 g of dark chocolate, 50 g of powdered sugar, and 100 ml of cream for whipping. Place the bowl over a double boiler and stir constantly until the chocolate is completely melted.

2. Add the margarine: Once the chocolate is fully melted, add 50 g of Rama margarine and stir until smooth. This will give a pleasant shine to the glaze.

Assembling the Cream Puffs

1. Fill the cream puffs: Cut each mini cream puff horizontally. Using a pastry bag or a spoon, fill each puff with the cream.

2. Glaze: Pour the warm glaze over each filled puff. Make sure the puffs are well covered.

3. Cool the cream puffs: Let the cream puffs cool to room temperature. If desired, you can cover the cream with plastic wrap during cooling to prevent a crust from forming.

Serving and Suggestions

Mini cream puffs are perfect for serving at festive meals, but also for a tasty dessert during a gathering with friends. You can accompany these delicacies with a cup of aromatic coffee or fresh lemonade. Additionally, a bottle of champagne would make an excellent combination for a special occasion.

Tips and Tricks

- Dough consistency: If the dough is too thick, the cream puffs will not rise. If it is too thin, they will become flat. Test the consistency by letting a portion of dough fall from the spatula; it should form a peak.

- Ingredient temperature: Make sure all ingredients are at room temperature for better homogenization.

- Variations: You can experiment with various flavors, adding cocoa to the cream for a chocolate version or adding fruit puree for a fruity taste.

Frequently Asked Questions

1. Why don’t the cream puffs rise?
- Cream puffs do not rise due to a temperature that is too low in the oven or overly wet dough.

2. Can I substitute margarine with butter?
- Yes, but note that the taste will be slightly different, and the texture may change.

3. How can I store the cream puffs?
- Cream puffs are best stored in the refrigerator, covered with plastic wrap, and consumed within 2-3 days.

With this recipe for mini cream puffs, you will bring a touch of magic to your kitchen. Feel free to experiment and add your own ideas. Cooking is an art, and each recipe is an opportunity to create something unique and delicious!