Eclair recipe: tips prepare the French classic at home

Welcome to Paulina Kitchen! Today we get elegant because we are going to talk about Eclair , that delight of golden dough and hole , stuffed with pastry cream and crowned with a bright chocolate layer , which is a small work of edible art.

In this article we will crumble everything they have to know about the chocolate eclair , from their origin to the best tips to prepare them. Also, in the end, we leave you the recipe of French Eclairs with the detailed step by step.

So, coffee in hand, we invite you to immerse yourself in the delicious world of sweets stuffed with cream .

About Eclair

Let's start with the basics: What is it ? It is an elongated cake made of Choux Eclairs paste , also popularly known as pump paste , which is baked until they are hollow and golden, and then stuffed with creams of different flavors.

But its final touch, that which makes it irresistible, is the chocolate coverage that gives it the perfect shine and flavor.

The most curious thing about this dessert is that its mass is the same as that of the Proferols . The difference is in the form and, obvious, in coverage. And while it is French to the core, its popularity has crossed borders and is now in pastries around the world.

Origin of Chocolate Eclair

This bite of cream was born in the nineteenth century France and its name means "lightning" in French, because it is said to eat in the blink of an eye. His creation is attributed to Marie-Antoine Carême, a pastry chef who revolutionized French pastries.

In the beginning, the sweets stuffed with pastry cream , like this and profiteols, were a luxury that only a few could afford, but over time, their fame grew to became an infallible of any confectionery.

Over the years, this French cake has been adapting to modern tastes. It has begun to experiment with unexpected ingredients, such as exotic fruits , green tea or liquors . eclairs are also made , which demonstrates the versatility of this classic. Although, of course, for many, a good chocolate eclair remains the king.

What is the Eclair filled?

Traditionally this sweet panecito is filled with custard , but times change and recipes too. Today they can meet Chantilly cream , chocolate cream, praline, dulce de leche or even more daring versions with matcha or passion fruit.

For lovers of the chocolate version , a delicious option is to fill them with a chocolate ganache , which contrast with the sweetness of the dough.

6 Characteristics of the French Eclairs recipe

1. Choux paste : It is the basis of this sweet filling. A light and aerated mass, but with fair firmness to support the filling.
2. PERFECT DORADO : The key is in slow cooking , to prevent them from being deflated.
3. Hollows inside : When baking, the pasta forms a perfect empty camera to fill.
4. Creamy filling : from the classic custard to more modern variants.
5. Chocolate bath : soft and chocolate texture that makes it irresistible.
6. Light texture : despite being a dessert, it is not heavy or cloying because it has an airy dough.

4 tips for a perfect eclair

• The dough must be baked at the right temperature and without interruptions : if the oven is opened early, there is a risk that the collapse cream bite. The ideal is to keep the heat stable and then lower the temperature so that they dry correctly, allowing them to retain their spongy structure.
• A good chocolate ecclair needs a bath with a cocoa percentage of at least 60% : to achieve a balance between sweetness and intensity. Mixing it with a little cream will provide brightness and a softer texture when bite.
• Cooking time also plays a key role : if they come out pale from the oven, they need more minutes. In general, 25 to 30 minutes at 200 ° C is the ideal time for them to acquire that perfect gold that makes them irresistible.
• For those who want to give a different turn to the recipe of French Eclairs : there are flavor options that raise the experience. Incorporating orange or lemon zest to the cream provides freshness, while a few drops of liquor can intensify the flavor of the filling. Another idea is to sprinkle chopped almonds on chocolate coverage to add a crunchy and sophisticated touch.

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Cream and Chocolate Eclair Recipe

Yield: 12 Éclairs

Preparation time: 1 hour and 30 minutes

Ingredients

• 125 ml of milk
• 125 ml of water
• 100g of butter (butter)
• 1 pinch of salt
• 1 pinch of sugar
• 150g of flour
• 4 eggs
• 200g of chocolate for coverage

For cream:

• 500 ml of milk
• 100g of sugar
• 4 egg yolks
• 40g of cornfield

How to make Cream and Chocolate Eclair step by step

1. Preheat the oven at 200 ° C. In a pot, heat milk, water, butter, salt and sugar until it boils.
2. Add the flour at once and mix to form a homogeneous dough.
3. Remove from heat and add the eggs from one, beating well.
4. Pass the mixture to a pastry manga and form strips on a tray enmantecada.
5. Bake for 25-30 minutes until they are well golden.
6. For the custard, heat the milk with sugar, mix the yolks with cornstarch and integrate everything over low heat until thickening.
7. Fill the eclairs with the cream (with the help of the sleeve) and bathe them with melted chocolate on a rack. Let cool.