Round eclairs

Round éclairs with vanilla cream and cocoa glaze

Éclairs are a delicacy that remind us of moments of culinary indulgence, whether we enjoy them with coffee with friends or at a special celebration. The round shape of the éclairs is not only aesthetic but also extremely practical, as it allows for even filling and is easy to arrange on a tray. In this recipe, I will share with you the secrets to making delicious round éclairs, with a fine vanilla cream and a cocoa glaze that will delight any taste buds.

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

Ingredients:

For the éclairs shells:
- 1 cup water (300 ml)
- 1 cup oil (300 ml)
- 2 cups flour (approximately 400 g, preferably type 000)
- 1 pinch of salt
- 2 packets vanilla sugar
- 6 eggs

For the vanilla cream:
- 1.5 L milk
- 4 egg yolks
- 2 packets vanilla pudding
- 6 tablespoons flour
- 1 package butter (approximately 200 g)
- Zest of 1 lemon
- 5 tablespoons sugar
- 2 packets vanilla sugar
- 1 pinch of salt

For the glaze:
- 5 tablespoons cocoa
- 3 tablespoons sugar
- 50 g butter
- 2 tablespoons milk
- 1 tablespoon oil

Preparing the éclairs:

1. Preparing the dough:
In a pot, add 1 cup of water, 1 cup of oil, a pinch of salt, and 2 packets of vanilla sugar. Place the pot over medium heat and wait for it to reach boiling point. Ensure that the ingredients are well combined. When the mixture boils, quickly add the 2 cups of flour and continuously stir with a wooden spatula until you obtain a homogeneous and compact mixture.

2. Cooling the dough:
Remove the pot from the heat and allow the dough to cool slightly. This step is essential to avoid cooking the eggs that will be added later.

3. Adding the eggs:
Once the dough has cooled, add the eggs one at a time, mixing vigorously after each addition. It is important that the eggs are well incorporated to achieve a light and fluffy texture. After all the eggs are incorporated, let the dough rest in the refrigerator for 1 hour.

4. Baking the éclairs:
Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper. Using a spoon or a piping bag, form rounds of dough on the tray, leaving space between them to allow for rising. Bake for 40 minutes, without opening the oven door in the first 30 minutes to prevent the éclairs from collapsing.

Preparing the vanilla cream:

1. Mixing the ingredients:
In a bowl, beat the egg yolks with the sugar until frothy. Add a cup of cold milk, the vanilla pudding, and the flour, mixing well to avoid lumps.

2. Boiling the cream:
Transfer the mixture to a pot and add the remaining milk, which should be warm. Add a pinch of salt and the lemon zest. Place the pot over heat and, stirring constantly, bring to a boil. Let it boil for a few minutes until the mixture thickens.

3. Finishing the cream:
Once the cream has boiled, remove it from the heat and add the butter cut into cubes and the vanilla sugar. Mix well until the butter completely melts. Allow the cream to cool before using it to fill the éclairs.

Assembling the éclairs:

1. Filling:
Once the éclairs shells have completely cooled, cut the base of the éclairs and fill the round part with the vanilla cream. This filling method is not only more efficient but also aesthetically pleasing.

2. Glazing:
To prepare the glaze, in a pot, mix cocoa, sugar, and the 2 tablespoons of milk. Place the pot over low heat and stir continuously to prevent sticking. After a few minutes, add the butter and oil, stirring until everything melts and the texture becomes homogeneous.

3. Finishing:
Use the warm glaze to cover the éclairs. It will harden quickly, giving a glossy and appetizing appearance.

Practical tips:

- Flour: If using high-quality flour (type 000), you may need less flour, so adjust the amount based on the type of flour used.
- Filling: Another filling technique is to use a pastry bag to fill the éclairs. This will give you better control over the amount of cream used.
- Variations: You can experiment with different flavors in the vanilla cream by adding almond essence or melted chocolate.
- Serving: Éclairs can be served plain or with a topping of fresh whipped cream for added flavor.

Frequently asked questions:

1. Can I use free-range eggs?
Yes, free-range eggs can provide a richer flavor to the éclairs.

2. How can I keep éclairs longer?
Éclairs are best when consumed fresh, but they can be stored in an airtight container in the refrigerator for 1-2 days.

3. Is it possible to freeze éclairs?
The shells of the éclairs can be frozen, but the cream is not recommended to be frozen, so fill them before consuming.

4. What drinks pair well with éclairs?
Éclairs are delicious alongside a strong espresso or a fragrant tea, which will balance the sweetness of the dessert.

Round éclairs are not just a dessert but a true culinary experience. This recipe will help you create a moment of indulgence that will impress both friends and family. So put on your apron and let your imagination guide you in this delicious adventure!