Eclair

Boil the water with the butter.

When it boils, turn off the heat and add the flour.

Stir quickly and firmly until incorporated.

Allow to cool and add the eggs one at a time, stirring well to incorporate each egg.

Using the pochs door, place the dough sticks in the tray lined with baking paper.

Place the pan in the preheated oven at 200 degrees until golden brown, then reduce the temperature to 170 degrees for 15 minutes.

Remove the tray and leave the shells to cool.


Cream

Take a double-bottomed bowl.

Mix the sugar with the starch, vanilla sugar and eggs.

Pour the milk over the mixture.

Put the pot on the fire and boil until you get a thicker pudding.

Remove from the heat and add the butter.

Stir firmly until the butter is incorporated.

Take each shell, cut the lid and fill the shells with a teaspoon.

Glaze:

Melt the chocolate + butter + milk in a kettle.

Glaze the eclairs with chocolate or powder them.




Eclairs with vanilla cream and natural cream

Eclairs with vanilla cream and whipped cream, an irresistible dessert, suitable for any family holiday meal. According to the same recipe, choux filled with vanilla and cream can be made.

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format - you can find it here and in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:


Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:


The first step is to let the strawberries thaw. Then the pudding powder is mixed with six tablespoons of milk and sugar. Put the milk together with the boiled strawberry puree. In a few minutes, the pudding powder is incorporated. After it boils, take it from the stove and put a food foil over the pudding, because in this way we avoid the formation of a crust.

The next step is to cook the eclair dough. To do this, boil 125 ml of cold water, a pinch of salt and butter. Then, put the flour in this bowl and mix until the dough comes off the bottom of the bowl. And now take the pot off the heat and incorporate 3 eggs into the dough.

You will also need a posh with a big starry tip. Put the dough in it and use it to spread the dough into 12 strips about 10 cm long. After arranging the eclair dough on a baking tray, cover it with baking paper. And the tray should be placed in the oven at about 200 ° C for 25 or 30 minutes.

When the eclairs are cooked, don't forget to cut them in half and let them cool.

We are going to cook the cream and for that we will need chocolate, which you can topically with the help of a bed of hot water. Therefore, beat the cream and then the pudding. These two ingredients must be mixed until smooth.

The last step is the most enjoyable in this recipe. We have to spread the cream with a posh on half of the eclair, and then put the remaining half on top of the cream. Don't forget to decorate the eclairs with chopped ginger. Leave to cool for a few minutes and the dessert is ready to be eaten.


No rule says that it is mandatory to form eclairs with this tip, so that your classic zig-zag shape comes out. But it helps a lot for the eclairs to have this shape, rather than the round one, because they are less likely to crack as they grow. The notched shape helps to release steam from the eclairs and keep them in intact shape.

Even if the eclairs from the confectionery are cut & # 8220 on the belly & # 8221, it is not necessary for you to do the same, unless you make them with whipped cream. If you make the usual chocolate eclairs or ness eclairs, it is enough to drill the eclairs on the back and fill them with cream using the pos. Thus, they will look much cleaner and you can easily decorate them, passing them through your favorite glaze.


No rule says that it is mandatory to form eclairs with this tip, so that your classic zig-zag shape comes out. But it helps a lot for the eclairs to have this shape, rather than the round one, because they are less likely to crack as they grow. The notched shape helps to release steam from the eclairs and keep them in intact shape.

Even if the eclairs from the confectionery are cut & # 8222 on the belly & # 8221, it is not necessary for you to do the same, unless you make them with whipped cream. If you make the usual chocolate eclairs or ness eclairs, it is enough to drill the eclairs on the back and fill them with cream using the pos. Thus, they will have a much cleaner appearance and you can easily decorate them, passing them through your favorite glaze.


Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:


Eclairs with vanilla cream

Here is the first recipe of the year, an eclair recipe that I will not deviate from when I want to prepare this dessert.
Delicious! The perfect crust, without traces of raw dough on the inside, the fluffy and aerated vanilla cream that I "stole" from my dear Claudia, and the perfect chocolate, complemented excellently in a dessert that if you taste you will not you can too master to have limits.: D

For eclaughter shells (ingredients are measured with the same cup, a cup with a capacity of 230 ml)

  • a cup of oil
  • 2 water dogs
  • 2 dogs flour
  • a little salt
  • 6-8 large eggs - if the composition is too hard and difficult to sprite, incorporate 1-2 more eggs this depends on the absorption power of the flour
  • edit: maybe because when I posted the recipe (and every time I did) I used commercial eggs and they are equal and big, 6 pieces were perfect, but the last 3 times when I prepared eclairs I put homemade eggs and the dough "asked" 8 eggs each time, not 6! see what the battered dough looks like in the tray in my picture and guide you how many eggs you need to lay.

High variant repent coji gasesti HERE

For vanilla cream

  • 500 ml of milk
  • 65 gr flour
  • 110 gr sugar
  • 200 ml sweetened liquid cream
  • a teaspoon of vanilla concentrate
  • 3 eggs

For the chocolate icing

  • a chocolate Santa Claus :)) (that's what I had, you put 150 gr milk chocolate)
  • 40 gr butter

How to prepare eclaughter shells

  1. Put the water together with the oil and salt in a bowl on the fire.
  2. Bring to the boil and simmer for a few more seconds.
  3. Turn off the heat and pour all the flour at once, quickly, then mix vigorously with a pear until completely homogenous.
  4. Leave to cool and when the composition is just a little warm, start adding eggs, one by one, stirring after each one until incorporated.
  5. Then take from the composition and put in a large duffel bag and spread on a tray, in which you put baking paper, chopsticks with dimensions of about 8 / 1.5 cm, leaving the distance between them.
  6. Put the tray in the oven that you have previously heated (2-3 minutes before putting the tray), and let it simmer (220-250 degrees) for 15 minutes (the sticks should be raised and lightly browned, then lower the temperature to 180 degrees and let them bake.After they were raised and browned I opened the oven door and pricked them all with a skewer stick to dry well inside.
  7. Take them out of the oven when they are "greasy" and nicely browned. I got 24 pieces, large, with approximate dimensions with the confectionery if you make mini eclairs will come out approx. 50 pieces.

Preparation Vanilla cream.

  1. Put eggs in a double-bottomed bowl together with the sugar and flour. Mix with a whisk and mix.
  2. Add the milk in a thin line, stirring constantly so as not to make the composition lumpy.
  3. Put the pot on the fire and let it boil, stirring so that it does not stick to the bottom of the pot.
  4. Stop the fire only when the composition has thickened, become like a pudding and comes off the walls of the vessel.
  5. Add the vanilla, put a cling film on top of the pot and leave to cool. The foil prevents the formation of a pojghite on the surface of the pudding.
  6. When the pudding has cooled, start adding, little by little, the liquid cream, stirring constantly. You will get a fluffy cream, excellent in taste.
  7. Cut the scallop shells in half, along the bassoon. Sprinkle the vanilla cream on the remaining pieces in the pan then cover each with the remaining lids.

Preparation Chocolate icing

  1. Put the chopped chocolate pieces together with the butter in a metal bowl.
  2. Place the bowl on top of a pot of boiling water.
  3. Stir gently until smooth.
  4. Take a teaspoon of the slightly warm icing and put it over each eclair, then put the eclairs in the fridge.
  5. Good appetite!

You can also find me on facebook - Papa Bun recipes


Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:


Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:


The first step is to let the strawberries thaw. Then the pudding powder is mixed with six tablespoons of milk and sugar. Put the milk together with the boiled strawberry puree. In a few minutes, the pudding powder is incorporated. After it boils, take it from the stove and put a food foil over the pudding, because in this way we avoid the formation of a crust.

The next step is to cook the eclair dough. To do this, boil 125 ml of cold water, a pinch of salt and butter. Then, put the flour in this bowl and mix until the dough comes off the bottom of the bowl. And now take the pot off the heat and incorporate 3 eggs into the dough.

You will also need a posh with a big starry tip. Put the dough in it and use it to spread the dough into 12 strips about 10 cm long. After arranging the eclair dough on a baking tray, cover it with baking paper. And the tray should be placed in the oven at about 200 ° C for 25 or 30 minutes.

When the eclairs are cooked, don't forget to cut them in half and let them cool.

We are going to cook the cream and for that we will need chocolate, which you can topically with the help of a bed of hot water. Therefore, beat the cream and then the pudding. These two ingredients must be mixed until smooth.

The last step is the most enjoyable in this recipe. We have to spread the cream with a posh on half of the eclair, and then put the remaining half on top of the cream. Don't forget to decorate the eclairs with chopped ginger. Leave to cool for a few minutes and the dessert is ready to be eaten.