Eclairs (classic Recipe) - Step By Step Recipe With Photo

If you really feel like it, but don't know how to make eclairs, follow this classic recipe. As it turned out, it is very simple, any hostess can handle it:) Sweeten the life of your family!

Cooking description:

The preparation of the dough for eclairs should remain traditional. But you can change the filling to your liking. I love this classic custard recipe the most. It is gentle, moderately sweet and slightly stringy. This is delicious!

Purpose: For a festive table / Buffet

Main ingredient: Dairy products / Milk / Dough / Butter

Dish: Baking / Eclairs / Sweet

Ingredients:

• Water - 0.5 cups (for dough)
• Milk - 0.5 cups (for dough)
• Butter - 115 grams (for dough)
• Sugar - 2 Teaspoons (for dough)
• Flour - 1 Glass (for dough)
• Large eggs - 4 Pieces (for dough)
• Milk - 2 Glasses (in cream)
• Sugar - 0.5 cups (in cream)
• Yolks - 5 Pieces (in cream)
• Flour - 2 Art. spoons (in cream)
• Cornstarch - 4 Tbsp spoons (in cream)
• Vanilla extract - 1 Teaspoon (in cream)
• Butter - 2 Tbsp. spoons (in cream)
• Cream - 50 Milliliters (for glaze)
• Dark chocolate - 100 grams (for icing)
• Butter - 1 Tbsp. spoon (for glaze)

Servings: 8

How to cook "Eclairs (classic recipe)"

1 Combine water, milk, butter, sugar and a pinch of salt in a saucepan to make the dough. Bring to a boil, cook until butter melts. 2 Sift flour into a saucepan and stir vigorously with a whisk and then with a wooden spoon. It should come off the pot and stop sticking to the spoon. 3 Transfer the dough to a bowl and add the eggs one at a time. Stir with a spoon or food processor until the dough is smooth, glossy. Transfer the slightly cooled dough to a piping bag with a medium nozzle. Squeeze a 12-13 cm tube onto the parchment. 4 Place the baking sheet in the oven at 200 degrees for 15 minutes. Then reduce the temperature to 190 degrees, open the door slightly and bake for another 20-25 minutes until golden brown. 5 To prepare the cream, beat the yolks with sugar until light, fluffy. Then add sifted flour and starch. Stir until the mixture is smooth. 6 Bring milk to a boil. In a thin stream, add half into the egg mixture, whisking it constantly. Then return the mixture back to the saucepan over half the milk and simmer over medium heat. Remember to stir the cream until it thickens. Add butter and vanilla at the end.