Eclairs

I have a thing for eclairs – I know I have a thing for many things – but hey, I can’t help it. When we where in France on holiday, I made it my mission to have eclairs more then once. 

So when I the week after returning from holiday, hosted my birthday for the family, I decided to make a dessert tapas where mini eclairs where a part of it. If you want to make them as mini eclairs, you should just pipe the length of the bars 6 cm. 

Eclairs

Course Dessert
Cuisine French
Keyword cake, Choux pastry, cream, Eclair
Prep time 1 hour
Cooking time 30 minutes
Total time 1 hour 30 minutes
Servings 12 people

Ingredients

Choux pastry

  • 100 gram Flour
  • a pinch salt
  • 1,5 dl water
  • 75 gram butter
  • 3 large eggs lightly beaten

Chantilly cream

  • 50 gram powdered sugar
  • 1 tsp vanila extract
  • 400 ml whipped cream measured after whipped

Icing

  • 200 gram powdered sugar
  • 25 gram cacao powder
  • 1-2 tbsp boiling water

Instructions

Choux pastry

  1. Preheat the oven to 220 ℃

  2. Sift the flour and salt in a bowl.

  3. Place water and butter in a saucepan, the butter should melt completely at medium to high heat and bring to a boil.

  4. Take the saucepan of the heat and beat in the flour in with a wooden spoon. 

  5. When mixed well, place back on medium heat and stir for a minute or so and remove from the heat again.

  6. Leave to rest for a minute and then add the eggs one at a time – stir well after each egg. The dough should not be to wet or to stiff.

  7. Place the dough in a piping bag. Pipe the dough on to a baking sheet lined with baking paper in bars of either 6 or 10 cm. 

  8. Bake for 10 minutes and the lower the temperatur to 200 ℃ and bake for a further 15-20minutes until golden, crips and raised.

  9. Remove from the oven and make a small hole either in the bottom or end with a small knife or spear. Place back in the oven for 5 minutes.

  10. Leave the cakes to cool completely before filling with the Chantilly creme.

Chantilly Cream

  1. Whisk the creme and measure out 400 ml. 

  2. Fold the powdered sugar and vanilla into the whipped cream 

  3. Place the cream in a piping bag and pipe the cream into the cake through the hole made earlier. 

Icing

  1. Mix powdered sugar, cacao and water until it has a consistency where it’s spreadable without overflowing. 

  2. Spread the icing onto the cakes. 

  3. Store the eclairs in the fridge.