Authentic french eclair recipe you will be amazed by

Authentic french eclair recipe you will be amazed by

Eclairs of the house

Eclairs with vanilla cream and chocolate icing
Preparation time 15 mins
Cooking time 35 mins


  • 120 grams of flour
  • 75 ml water
  • 75 ml milk
  • 60 grams unsalted butter (80% fat or fatter)
  • 3 – 4 eggs (150 grams)


Cream ingredients:

  • 150 grams of sugar
  • 6 yolks
  • 500 ml of milk
  • 30 grams of starch (or 65 grams of flour)
  • A pinch of salt
  • The core of a vanilla stick


Other ingredients:

  • 80 ml whipped cream
  • 120 grams of chocolate (50 – 70% cocoa)
  • A tablespoon of butter
  • A pinch of salt

Eclairs are a sweet favorite of most people, summing up a fluffy dough crust with a sweet and creamy filling and a glaze that adds flavor. For beginners, light chocolate cakes can be difficult to make, but with enough practice you should be able to get that fluffy dough in which to put the right creams.

Among the popular recipes is the ecler with ness, with vanilla cream and whipped cream or butter or ecla cream with pudding, with caramel icing, powdered sugar, chocolate or fruit sauce.

The recipe for eclari shells involves scalding the dough and taking care to mix the ingredients, especially adding eggs that are incorporated in turn, using a mixer in the cooled dough, the process can take longer when you try it for the first time.

To obtain a fluffy ecla shell you will put milk, chopped butter (you can also make eclairs with oil), salt and water together in a saucepan, putting it on medium heat to boil, then reducing the boiling point and mixing gently for let the butter melt, then slowly pour in the flour, continuing to stir until the lumps disappear. Continue mixing the eclair dough over low heat with a spatula until the dough starts to stick and forms a bubble, catching a thin whitish film on the surface of the pot.

Turn off the heat and remove the pan from the heat, letting this eclair dough cool, lighting the oven over high heat.

When the dough is just warm, put eggs in it and mix well using a hand mixer, either breaking each egg one at a time, or mixing them first and then incorporating them. For dosing, a pos is used, and simple, long mini eclairs and quick eclairs can be made, or even choux a la creme or Viennese ecler cake. The dough is enough for two trays, these being lined with baking paper. The shells are made in turn, before putting them in the oven. As they grow when baked, the vanilla eclaire doughs will be placed away from each other.

Authentic french eclair recipe you will be amazed by

Place in the preheated oven at maximum (at a temperature of 230 degrees) for 15 minutes, then reduce the temperature to 170 degrees for another 20 minutes, without opening the oven door. Leave to cool before adding the vanilla cream for the eclairs or the desired filling.

The classic recipe for ecla cream is vanilla or pastry cream, as it is also known, being made by boiling the ingredients. You can also make cream of eclairs with butter, eclairs with whipped cream or a mixture of the two, with chocolate cream or even with salty fillings (mushrooms, meat, etc.).  

The milk is boiled in a pan with vanilla pods, without boiling.

Beat the yolks well with the mixer together with the sugar and the salt, until they look like a foam, adding flour for incorporation. Remove the vanilla pod from the milk and add it polish by polish in the simple ecla cream, continuing the mixing. When it is homogeneous, pour it back into the pan and put it on low heat, continuing the mixing using a spatula, this time, so as not to stick to the pot. In 3 minutes it thickens and boils to heat prepare the flour. It is best cooled in plastic wrap or bag, at room temperature or placed in the best refrigerator , to be used on other occasions.

For the chocolate icing for eclairs, heat the cream over medium heat in a bowl until it boils, then add it over the chopped chocolate and mix until it takes on a homogeneous color, then repeat the step with the butter that is already at temperature. the room. For ness eclairs, add two tablespoons of ness to the preparation.

The eclairs are cut in half, then filled with vanilla cream and, eventually, decorated with whipped cream, placing on top of the lid the pre-prepared eclaughter glaze, powdered with sugar or another sauce of your choice. Leave for a few hours to soften the dough, then serve.

If you have a craving for a dessert, but you don't have time for all the elements, you can make a non-baked ecler cake that uses simple biscuits as dough.

For fasting eclairs, replace milk with water and butter with vegetable margarine, for cream you can use vegetable milk, honey and starch.

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