Eclair
Éclairs are a timeless classic in the world of pastries, delighting taste buds with their irresistible combination of textures and flavors. With a crisp, golden exterior that gives way to a soft, chewy interior, these elongated treats are the perfect vehicle for a variety of delectable fillings. While traditional choices like whipped cream and pastry cream are beloved staples, the possibilities for creative fillings are nearly endless.
One intriguing option is a rich chocolate ganache, lending a luscious and indulgent depth to each bite. For those who prefer a fruitier touch, a zesty lemon curd or a creamy raspberry mousse can offer a refreshing contrast to the pastry’s sweetness. Nut aficionados might enjoy a smooth hazelnut praline or almond cream, both of which add a delightful crunch and nuttiness.
If you’re seeking a more adventurous flavor, consider a filling inspired by international cuisines such as Chai flavor or matcha green tea cream can bring a subtle, earthy note, while a salted caramel or dulce de leche center adds a sweet, buttery layer that’s irresistible to the palate.
No matter which filling you choose, the key is to balance the flavors and textures, ensuring that each éclair offers not just a taste, but an experience. Embark on a culinary journey with these delightful pastries and discover your own signature filling that captures the essence of indulgence and creativity.
Yield:
10 -12 servings
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Whisk
Scale
silicone matt
Ingredients:
160g water
70 unsalted butters
90g all-purpose flour
½ tsp salt
½ tsp sugar
1 tbsp milk powder
3 large eggs
Steps:
In a medium saucepan, heat the water and butter have fully melted and start to boil, add all of the flour at once
Stir with a spatula until the dough comes together. It will film of pastry dough this take 2-3 minutes
Transfer the pastry dough to the mixing bowl of a stand mixer fitted with a flat hook
On lower speed stir the pastry dough until the steam is almost gone, the dough need to cooling down before you add in the egg, cause, the egg will cook in the hot steam like this. It will Take about 2-3 minutes if you do by hand, It might take longer
Crack the eggs into a small bowl, add the first egg slowly to the dough. Add one egg at a time and mix the pastry dough until fully incorporated.
Continue adding the second egg, then repeat the same process with the last egg. It’s takes 5-7 minutes
The right consistency: the pastry dough drips down like a V shape from the flat hook . Not too thick and not too thin
Piping the eclair fitted with a large round tip
I use this tip for éclair and churros image ()
Spoon the dough into a pastry bag
Pipe onto prepared baking sheets on parchment paper or silicone matt
Pipe the éclair pastry dough into 4-inch long eclairs.
Only squeeze once at the beginning as you pipe each éclair. Don’t add anymore pressure after the initial squeeze
This will make about 12 pieces of 4 inch size long, 10 pieces for 5 inch size
Bake at 350 F in my oven for 35-40 minutes
Video link my YouTube Chanel : Eclair tiramisu https://youtu.be/qUw9y7jFJzQ
Click here for Coffee tiramisu filling
Enjoy your best homemade Eclair !