I say they don’t need any introduction anymore, that’s all I tell you are delicious and worth all the work
- For dough:
- 1 cup (230 ml) oil
- 2 water dogs
- 2 dogs flour
- a pinch of salt
- Ptr cream:
- 125 g sugar
- 65 g flour
- 500 ml of milk
- 2 sachets of vanilla sugar
- 200 ml liquid cream
- For glaze:
- 150 g dark chocolate
- 50-60 g butter
First we prepare the dough : boil water with a little salt and oil. When it starts to boil, remove from the heat and add the flour all at once and mix well with a whisk until smooth. Allow to cool, stirring occasionally with a fork. When it is just a little warm, add eggs one at a time, mixing well after each one.
Put a third of the dough in a large bowl and spread the sticks in a tray lined with baking paper, leaving some distance between them. About 3 eclaire trays will come out.
Bake at 220 degrees for 15 minutes until they rise and brown slightly, then reduce the heat to 180 degrees and bake for another 30 minutes so that they do not remain raw inside. Allow to cool until the cream is ready.
For the cream , mix the sugar with the flour and eggs in a double-bottomed saucepan, then add the milk slowly and mix well. Put it on the fire and let it boil over low heat until it thickens like a pudding, stirring constantly. Remove from the heat and add the vanilla sugar, then cover with foil and leave to cool. Mix the whipped cream and add to the cream one tablespoon at a time, stirring gently to keep it fluffy.
Cut the eclairs in half lengthwise, fill the pos with cream and sprinkle on each ecla, join the shells again and let it cool until we prepare the icing.
Break the chocolate into pieces and melt it on a steam bath together with the butter, stirring constantly. If the composition is too thick, you can add a little more butter until the icing becomes flowing so you can pour it on the eclairs.
Remove the eclairs from the refrigerator and with a teaspoon pour the chocolate icing on each, then let it cool again until serving.