Éclairs with vanilla cream
I am simply in love with these éclairs even if time consuming and messing with my nerves when they got stuck to the lining paper. But I paired them and everything went just OK in the end. I had a bunch of forest fruits so beautiful, I planned to make a tart but changed my mind. My husband said something about éclairs and got right to work. It was pouring outside, couldn't go out to ease our depression so this dessert was just the cure.
I didn't try any yet, but my husband who had 2 gigantic ones, said they were the best he ever had. I don't know if he was just trying to please his wife, but I confess, I felt in cloud nine:) The recipe belongs to Raymond Blanc from Kitchen Secrets book.
Last minute update: I've just tried one and it was D-I-V-I-N-E. Sad I didn't make more. Next time for sure.
- Cold water - 65ml
- Milk - 65ml
- Unsalted butter soft - 55g
- Icing sugar - 1 tsp
- Sea salt superfine - A pinch
- Flour - 100g
- Medium eggs - 4
- Vanilla cream
- Milk - 250ml
- Vanilla extract - 1 tsp
- Medium egg yolks - 3
- Icing sugar - 35g
- Flour - 15g
- Cornflour/flour - 10g/20g
- Chocolate sauce
- Butter - 1 tbsp
- Water - 6 tbsp
- Dark chocolate - 50g
- Icing sugar - 80g
- Whipping cream
- Wild berries
1. Heat the oven to 180 degrees C. Put the water, milk, butter, sugar and salt in a sauce pan and bring to a boil on high heat. Usually they use only water, but a bit of milk will make the texture softer. Water makes it crunchier.
2. Remove from the stove and immediately add the flour with a wooden spoon and mix rapidly. Put it back on the stove and leave for one minute, until the dough gathers on one part of the pan, mixing permanently. At this stage, the water has evaporated.
3. Remove from the stove and add the eggs one at a time, beating with a spatula until it becomes soft. It is very important to add the eggs lightly. The mixture should drip from the spoon, but it shouldn't be too runny.
4. Put the dough in a pipping bag with an opening of 1.5 cm and let it cool for 5 minutes. Line the tray with some greasing papper and form the eclairs. The recipe said to make them 15cm long but in my opinion they were just too long, so mine were 7 cm. I made 14 pieces. Leave space between them as they will rise in the oven. Leave in the oven for 25 minutes or until they turn gold, then try to let cool for a few minutes until removing the baking paper.
5. Make the cream: Put the milk and vanilla extract in a sauce pan with thick bottom, bring to boil then let it boil for 5 minutes. Remove from the heat and leave to cool for 30 seconds.
6. Meanwhile, mix the yolks with sugar until it melts, add flour and cornflour. Mix well, pour in the milk and whisk, then leave it on the medium heat, while constantly mixing until it becomes a thick cream. When it begins to boil, leave for 30 seconds mixing so it won't make lumps. You will definitely need a strong arm for this operation. Put the cream in a bowl, cover with dusting sugar so it won't develop a skin on top and leave it to cool.
7. Make the chocolate sauce this way: Mix all the ingredients at bain marie until the chocolate melts. Remove from the heat, leave for one minute, put each eclair lid in the sauce, then leave on a grill to drain.
8. Put vanilla cream in a pipping bag and fill in the other parts of the eclairs. Then fill with whipping cream. You can mix some wild berries if you like then cover with eclair lids.
9. Leave in the fridge for at least 1 hour.