Cream and chocolate eclairs: a recipe for snacks as in the best French pastry

Soft, tender and absolutely addictive, so I can define these cream and chocolate eclairs that, together with pumps or saloons, become my favorite option when I enter a pastry shop and I must choose a cake.

The eclairs are made from a choux dough, which although it has its trick is not difficult, and the truth is that when they take the point to prepare them they become a start and not stop. Do you want to enter the eclair club? Well, if so, do not stop reading this recipe.

The preparation will begin with the pastry cream, you can either do it in its traditional version or with the recipe that I had brought you a while ago for pastry cream in five minutes, which is the one that I have also used on this occasion.

Ingredients

For 12 units
  • Water (For the choux pastry) 75 g
  • Milk (For the choux pastry) 75 g
  • Salt (For the choux pastry) 3 g
  • Sugar (For the choux pastry) 6 g
  • Butter (For the choux pastry) 60 g
  • Wheat flour (For choux pastry) 90 g
  • Egg M (For the choux pastry) 3
  • Milk (For the cream) 500 ml
  • Egg yolks (For the cream) 2
  • Sugar, 6 tablespoons (For the cream)
  • Cornstarch (For the cream) 40 g
  • Vanilla extract, 1 teaspoon (For the cream)
  • Dark chocolate (For decoration) 100 g

How to make cream and chocolate eclairs

Difficulty: medium
  • Total time 1 h 5 m
  • Elaboration 30 m
  • Cooking 35 m

We will start preparing the pastry cream following the instructions in this recipe. Let cool, covered with a transparent film well glued to its surface.

In a saucepan we put the milk, water, butter, sugar and salt until all the mixture comes to a boil. Once it comes to a boil, suddenly pour the sifted flour and stir until a dough is formed that detaches from the walls of the saucepan. We remove from the fire.

We are adding the beaten egg one by one, not incorporating the next until the previous one has been joined to the dough, thus until we throw the three eggs. We preheat the oven to 200 degrees and prepare a tray lined with baking paper.

We put the dough in a pastry bag with a wide curled nozzle, in my case I have used one of number 16, and we are making a kind of churros about four or five centimeters long separated from each other so that they do not stick when inflating . Bake at 180 degrees for approximately 25 minutes.

Once cold, open them with a knife and fill with the cream. Melt the coating and bathe the surface of each eclair. Let cool until the chocolate solidifies.

What to accompany the cream and chocolate eclairs

These cream and chocolate eclairs are a real temptation at dessert. Like all cakes of this type and on top filled with pastry cream, it should be consumed during the day and kept refrigerated, but I think that is not going to be a problem, right?

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