The best thing i ever do for my everyday life is baking at home, cause really nothing above the homemade pastry, especially the french recipes. I made these eclairs yesterday and the taste came exactly as the one i buy from the bakery store next to my home and i'm really happy to share with you my recipe.
Prep time: 40 minutes
Baking time: 40 minutes
Ingredients:
For the choux pastry (the dough) :
1 cup all purpose flour
1/2 cup water
1/2 cup milk
(60 g) butter
1 tablespoon sugar
4 whole eggs
1 teaspoon vanilla
For the filling (cream patissier):
4 egg yolks
2 cups milk
3 tablespoons corn starch
1 cup sugar
1 vanilla pod
For Chocolate icing:
100g dark chocolate
1/4 cup cream fresh
Watch video recipe here:
Preparation:
- On Medium heat place water, milk and butter in a saucepan, bring it to simmer.
- Add the sugar and flour, stir with a wooden spoon until you have smooth dough, stir on a low hight for 30 seconds.
- Put the dough in a bowl, place the huke attachment then knead the dough for 30 seconds, add the 4 eggs one at a time, beating well to incorporate completely after each addition.
- In a decoration bag place the star tip No. 10 or larger, put the hot dough.
- Spoon or pipe dough onto parchment paper into strips.
- Bake the fingers of the eclairs in a hot oven at 180°C for 30-40 minutes, after baking it 10 minutes open the oven 10 cm to let the steam get out, bake with an open oven for another 20 mins. Cool completely on a wire rack.
- For the filling, in a saucepan add milk and sugar, then open the vanilla pod get the beans and add it with the pod into the milk place the suacepan into a medium heat .
- In a bowl, add the eggs and corn starch whisk until all well combined, add the hot milk gradually, keep whisking while adding the milk, pour the mixture again into the saucepan, place it in a medium heat stir until the pudding coherant, filtring the pudding and place it in a bowl. Cool completely before fill it.
- Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
- For the chocolate icing, pour the hot cream into the chocolate, stir till a smooth chocolate mixture.
- Drizzle the chocolate over filled eclairs.
- Refrigerate until serving.
- On Medium heat place water, milk and butter in a saucepan, bring it to simmer.
- Add the sugar and flour, stir with a wooden spoon until you have smooth dough, stir on a low hight for 30 seconds.
- Put the dough in a bowl, place the huke attachment then knead the dough for 30 seconds, add the 4 eggs one at a time, beating well to incorporate completely after each addition.
- In a decoration bag place the star tip No. 10 or larger, put the hot dough.
- Spoon or pipe dough onto parchment paper into strips.
- Bake the fingers of the eclairs in a hot oven at 180°C for 30-40 minutes, after baking it 10 minutes open the oven 10 cm to let the steam get out, bake with an open oven for another 20 mins. Cool completely on a wire rack.
- For the filling, in a saucepan add milk and sugar, then open the vanilla pod get the beans and add it with the pod into the milk place the suacepan into a medium heat .
- In a bowl, add the eggs and corn starch whisk until all well combined, add the hot milk gradually, keep whisking while adding the milk, pour the mixture again into the saucepan, place it in a medium heat stir until the pudding coherant, filtring the pudding and place it in a bowl. Cool completely before fill it.
- Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
- For the chocolate icing, pour the hot cream into the chocolate, stir till a smooth chocolate mixture.
- Drizzle the chocolate over filled eclairs.
- Refrigerate until serving.
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