Prepare the Cream Filling:
Whisk Eggs and Sugar:
In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
Add Cornstarch:
Add 70 grams of cornstarch and mix until smooth.
Heat Milk:
In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
Combine and Thicken:
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
Add Flavor and Butter:
Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
Cool the Cream:
Allow the cream to cool completely before using.
Prepare the Choux Pastry:
Preheat Oven:
Preheat your oven to 190°C (375°F).
Heat Liquid Ingredients:
In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
Add Flour:
Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Cook Dough:
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
Cool and Add Eggs:
Transfer the dough to a mixing bowl and let it cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon.
Shape and Bake the Eclairs:
Pipe Dough:
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
Bake:
Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
Cool:
Allow the eclairs to cool completely on a wire rack.
Fill the Eclairs:
Prepare Eclairs:
Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
Pipe Cream:
Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.
Garnish and Serve:
Dust with Powdered Sugar:
Optionally, dust the filled eclairs with powdered sugar before serving.
Serving Suggestions
Serve the eclairs as a delightful dessert with a cup of coffee or tea.
They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.
Cooking Tips
Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.
Nutritional Benefits
High in Protein: From the eggs and milk.
Balanced Treat: A delightful treat that can be enjoyed as part of a balanced diet.
Dietary Information
Contains: Gluten, dairy, and eggs.
Storage Tips
Refrigerate: Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
Freeze: The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.
Why You’ll Love This Recipe
Light and Airy: These eclairs are light, airy, and filled with a rich, creamy filling.
Impressive: Perfect for impressing guests with a classic French pastry.
Easy to Follow: The recipe is easy to follow, and the results are deliciously rewarding.
Conclusion
Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.
