Vanilla cream éclairs

Name: Vanilla cream éclairs
Ingredients: 250 ml water; 150 ml oil; 1/8 teaspoon salt; 200 g flour; 4 medium eggs; 300 ml milk; 5 tablespoons sugar; 2 vials vanilla essence; 2 medium eggs; 3 tablespoons flour; 100 ml whipping cream; 50 g chocolate; 10 g powdered sugar

Dessert - Vanilla cream éclairs by Georgiana A. - Recipia

These vanilla cream éclairs start with a dough made from water and oil. They bake into light shells, which are then filled with vanilla cream and finished with chocolate and powdered sugar. I look for the dough to fall heavily from the spatula and for the cream to sit thickly in the shell; in the oven, the shells dry on the outside and stay hollow in the center. Preparation: 25 minutes. Cooking: 39-44 minutes. Resting: 35 minutes. Total time: 99-104 minutes. Servings: 10. Approximately 370 kcal and 8 g protein per serving.

Ingredients

For the dough

250 ml water
150 ml oil
1/8 teaspoon salt
200 g flour
4 medium eggs

For the vanilla cream

300 ml milk
5 tablespoons sugar
2 vials vanilla essence
2 medium eggs
3 tablespoons flour

For decorating

100 ml whipping cream
50 g chocolate
10 g powdered sugar

Preparation

1. Put the water, oil and salt in a pot. When they come to a boil, gradually add the flour and stir over the heat for 3 minutes, until the soft dough pulls away from the sides of the pot. 2. Transfer the dough to a bowl and let it cool for 15 minutes. 3. Beat the dough for 5 minutes, adding the eggs one at a time. Add the next egg only after the previous one has disappeared into the dough. 4. Put the dough in a piping bag and pipe éclairs onto a baking sheet lined with parchment paper. Bake at 180°C for 25-30 minutes, until golden and dry on the outside. 5. For the cream, put the milk, sugar and vanilla essence in a pot. Heat for 5 minutes, until the milk comes to a boil. In a bowl, beat the eggs with the flour, then pour a few spoonfuls of hot milk over them and stir. 6. Pour the egg mixture into the pot with the milk and cook the cream for 6 minutes, stirring, until it thickens. Let it cool for 20 minutes. 7. Cut the shells lengthwise and fill them with the cooled cream, using a piping bag. Whip the cream and add it on top, then grate the chocolate and sprinkle with powdered sugar.

Notes

They contain gluten, eggs and dairy; the 300 ml of milk and 100 ml of whipping cream can be replaced with lactose-free versions. I serve them with black tea, with nothing else alongside. Once filled, they keep in the fridge for up to 3 days, but the shells gradually soften. Eggs at room temperature are easier to incorporate than cold ones. When adding the eggs, rushing throws off the rhythm: beat each egg until the dough absorbs it, then add the next.