Today, check out this gorgeous and easy vanilla eclair. This is a basic French pastry that has become a must! Consisting of elongated cabbage, stuffed with pastry cream and icing melted on top, it won’t leave crumbs! Do you know why these delicious pastries are called “eclairs”? Because this wonderful cake is eaten in no time!
Preparation: 40 minutes
Cooking: 25 minutes
Total time: 1h05
°250 gm water
°150 g flour T55
°100 gm butter
°3 grams fine salt
Heat oven to 200°C.
In a saucepan, pour water, butter, cut into pieces and salt, without stirring, until boiling.
Turning off heat at bottom of pan, adding sifted flour & blend with spoon.
Turn the pot back on over medium heat and dry the dough for another minute, stirring, until the dough has bubbled and dried completely.
Put the dough in a food processor with the plate to release all the steam.
Crack the eggs and beat them to make an omelette. Place the food processor on slow speed to pour in a few beaten eggs, then increase to high speed until the egg is well blended into the dough. Repeat this step until you get a smooth and homogeneous dough. Chef’s Tip: You don’t have to use all the eggs at this point, you can easily save the excess for browning before you put them in the oven.
Place the dough in a pastry bag with a grooved spout that ensures optimal development.
Place the eclair upright and evenly, it should be about 12 cm long and 2.5 cm wide. Brown them scrambled eggs.
Bake the eclair for 25 minutes at 190 degrees, opening the oven door slightly 5 minutes before the end of cooking.
Take out your eclair and set it aside on the shelf.