Eclair Recipe

Eclair is a classic French pastry that has a unique taste. The texture is slightly crunchy but soft, combined with the sweetness of the chocolate topping and the melted cream filling. Imagine the pleasure in every bite. Eclairs are also very suitable for coffee companions, snacks while watching movies, or just enjoyed.

Ingredients

• Choux:
• Medium protein flour - 75 grams
• Water - 75 ml
• Milk - 50 ml
• Margarine - 50 grams
• Eggs - 2 eggs
• Salt - 1/4 tsp
• Vanilla Vla:
• Egg yolk - 2 eggs
• Granulated sugar - 60 grams
• Vanilla paste - 1 tsp
• Full cream liquid milk - 300 ml
• Maizena - 25 grams
• Glaza and Toppings:
• Dark cooking chocolate, team to melt - 150 grams
• Roasted peanuts - to taste
• Buy ingredients and cooking utensils

Plans

• Custard Vla: Mix egg yolks, sugar and cornstarch, mix well using a whisk.
• Heat the milk until it's warm over low heat until bubbles form on the edges of the pan, turn off the heat.
• Enter a little warm milk into the egg yolk mixture, stir quickly using a new whisk then add again little by little until 3/4 of the milk.
• Choux / Sus: Combine water, milk, margarine and salt in a saucepan. Cook until boiling then turn off the heat.
• Add flour, mix well. Cook, stirring, until the dough is smooth and completely dry (until it's all removed from the pan). Turn off the heat, transfer to a large bowl for the mixer while waiting for the dough to reduce heat.
• After the nails are warm, mix the dough until the steam is gone, then add the eggs one at a time. Beat until smooth on low speed. You can also just use a spatula, add one egg until smooth and well mixed, then add another egg. Stir until well blended.
• Put the dough into a plastic triangle that has been given a scallop chopstick at the end, spray it on a baking sheet that has been lined with parchment paper in an elongated shape.
• Bake the dough in the preheated oven at 190°C for 30 minutes until it is cooked (it is characterized by a brownish surface and no foam on the surface of the dough skin).
• Punch a hole in the bottom of the Eclair with three chopsticks (right middle left), then fill with the vla until it feels full. Garnish by dipping in melted dark cooking chocolate, sprinkle with toasted nuts if you like.
• 1. Cool the vla by pouring it on a plate and covering it with plastic wrap. Make sure the surface of the vla sticks to everything with plastic, so that there are no vapor droplets that can make the vla go stale quickly. If it is not closed, the vla surface will harden.

What is the difference between eclairs and eclairs?

The eclairs have a dough shape similar to that of cabbage when they rise, while the éclairs have a rectangular shape. In addition, éclair cakes are usually given various cream fillings, such as chocolate and vanilla.

What is eclairs?

There are many types of eclairs depending on the icing and filling. But one of the most popular is chocolate eclairs, a chocolate flavored variant. The eclairs are layered with fondant and chocolate and filled with chocolate custard.

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