Tuesday, 23 May 2017

Cream éclairs

One of the desserts I love are éclairs. They are quite simple, but yummy. And versatile enough you can swap filling flavours every time to get something else - you never get bored of them. Today I'm just preparing a simple cream éclairs - you can have some too!

For choux pastry:
125g salted butter
1 cup water
1 cup plain flour
1/2 teaspoon baking powder
5 eggs

First you have to boil the pastry - for that, place water and butter in a pan and heat it up slowly until butter is melted. Mixture will probably start boiling about the same time, so you can add sieved flour with baking powder - from this point you have to constantly stir, otherwise it's gonna stick to the bottom of the pan and burn. The pastry is ready when it looks uniform with no lumps and starts to come off of the sides of the pan and forming a ball. If  it does so, take it off and put aside to cool. When it starts to get to room temperature (still might be slightly warm), place it in a bowl and start mixing. Add eggs, one at a time, making sure it's well incorporated. Put dough in a piping bag and squeeze it on a baking tray, shaping long éclairs. Bake them in 200C for 25-30 minutes until golden brown. Let them cool.

For cream filling:
500ml heavy whipping cream, chilled
4 tablespoons granulated sugar
1 teaspoon vanilla extract

Put all ingredients in a bowl and whip until it holds it's shape.
To fill the éclairs, cut them alongside with sharp knife. Put the whipped cream in a piping bag with a star nozzle and squeeze it in opening until it's full. You can drizzle ready éclairs with chocolate or dust them with icing sugar.
Enjoy :-)

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