Servings: 7
Calories: 300kcal
Ingredients
Chocolate icing
- 100 g cream
- 200 g dark chocolate
Instructions
Making Soup batter
- Bring the water, butter with a little salt to a boil.
- Remove from heat and add the flour all at once and stir. Return it to medium heat and keep stirring. The dough is ready for the next step when you hear it sizzle and when it sticks lightly to the bottom. This may take several minutes. Keep stirring.
- Put the dough in a cold bowl and add the first egg. Keep stirring until the egg is completely incorporated. If you don’t switch pans, chances are your egg will be fried.The dough may return to the warm bowl. The bowl no longer needs to be on the heat.
- Add the next egg when the previous egg is fully incorporated. Add the last egg little by little until the batter is the right thickness. The batter has the right consistency when it sticks to the spatula like a triangle.
- Pipe the batter into long strips on a baking sheet and brush with some egg (drench).
- Bake at 200°C in a preheated oven until the eclairs are golden brown and fluffy. This normally takes about 25 minutes.
Preparing pastry cream
- Heat the milk with 2/3 of the sugar.
- Meanwhile, mix the remaining sugar, egg and pudding powder until smooth.
- Pour a little of the (half-heated) milk into the sugar mixture, stir well.
- When the milk boils, off the heat immediately add the mixture and stir well. Put on low heat and keep stirring until you have a thick mass.
- Spread on a baking sheet and allow to cool. Prevent skinning by stirring frequently.
Filling Eclairs
- Make (using a serrated doulle 12) 2 holes in the eclairs at both ends but stay enough from the edge Put the cooled pastry cream in a piping bag with plain doulle 12 and pipe into the eclairs.
Making chocolate icing
- Put the fondant into cubes and melt in the cream over low heat…. Dip the top of the eclairs in the glaze and finish with your finger. Allow to harden.
Voedingswaarden
Serving: 1st | Calories: 300kcal
History
The eclair has a rich history dating back to 19th-century France, where it was first created by famed chef Marie-Antoine Carême.Originally filled with fruit purees, eclairs evolved into the iconic pastries we know today, filled with creamy pastry cream and topped with a glossy layer of chocolate icing.
This sophisticated pastry gets its name from the French word for “lightning bolt,” a reference to how quickly they disappear once they are on the table!
Tips
- Soup batter consistency: Make sure the batter is firm enough.
Add the eggs gradually and check the texture BEFORE adding the last egg.
Add the last egg partially if necessary.
The batter should be thick enough to hold its shape when piping, but still smooth enough to pipe without tearing. - Pipe technique: Use a piping bag with a wide smooth nozzle (12) to form nice, even eclairs.
Hold the piping bag straight and pipe the strips in one smooth motion.
At the last turn back briefly such that you have eclair with a “tail”. - Bake without cracking: Bake the eclairs at an even temperature (around 180°C) and do not open the oven during the first 15-20 minutes or they will collapse.
When you finish baking, you can leave the oven door ajar to let the éclairs dry for a few more minutes. - Pastry cream to cool: Stir the pastry cream frequently or cover with plastic wrap directly on the surface while it cools to prevent skin formation
- Chocolate icing: If the chocolate icing is too thick to shine nicely, you can add a little water or milk to make it more liquid.
- Variation: You can vary the eclairs with different fillings, such as whipped cream, fruity mousses, or even salted caramel for a twist.
- Finish: For extra decoration, sprinkle the chocolate glaze with toasted nuts, chocolate chips, or a touch of gold powder for a luxurious look.
