Éclairs

Name: Éclairs
Total time: 2 h
Yield: 4
Ingredients: butter — 150 г; dark chocolate — 60 г; eggs — 3 шт; flour — 90 г; milk — 150 мл; vanilla sugar — 1 ч. л.; salt — щепотка; sugar — 85 г; water — 125 мл

Russian cuisine

Editorial 2 h 4 servings

Ninja 289 kcal/100 g updated November 12

Classic choux pastry éclairs with custard cream and chocolate glaze. The key is not to open the oven for the first 15 minutes.

Method

In a saucepan, bring the water with the butter, salt and a pinch of sugar to a boil. Remove from the heat, add the flour and stir quickly.
Return to the heat for 1–2 minutes, stirring, until the dough comes together into a smooth ball. Transfer to a bowl, cool until warm and beat in 2 eggs one at a time: the dough should slowly drip from the spatula.
Preheat the oven to 190 °C. Pipe the dough in strips of 8–10 cm onto parchment and bake for 30 minutes, without opening the door for the first 15 minutes. Cool on a rack.
For the cream, mix 80 g of sugar, the vanilla sugar, 1 tbsp of flour and the egg in a saucepan and pour in the milk. Cook over medium heat, stirring, until thickened, and cool.
Beat the soft butter and add the cooled cream in parts until fluffy.
Slit the éclairs on the side and fill with cream. Melt the chocolate and dip the tops, then refrigerate for 20 minutes.