Classic eclair recipe with butter cream and chocolate fondant

Kitchen appliances and utensils:

• hob;
• refractory deep dishes;
• containers for ingredients;
• sieve;
• tea spoon;
• tablespoon;
• knife;
• whisk;
• measuring cup;
• kitchen scales;
• tight hermetic bag;
• scissors;
• parchment paper;
• a baking sheet;
• mixer;
• fridge.

Ingredients

Step cooking

1. To begin with, sift 200 g of wheat flour. Next, add 180 g of butter and 2 g of salt to 180 g of water.
   
2. We put the mixture on fire and, constantly stirring, bring to a boil.
   
3. Without removing the mixture from the fire, add the sifted flour to it and continue to stir the mass with a spoon.
   
4. You need to do this until the dough is smooth, shiny and gathers in a lump.
   
5. Remove the finished mass from the heat, transfer to a deep bowl and cool for 10 minutes.
   
6. Now we take 300 g of eggs (this is about 6 pieces of medium-sized eggs) and mix them until smooth with a whisk.
   
7. In small portions, add the eggs to the flour mixture, each time carefully stirring the mass.
   
8. As a result, you should get choux pastry, which in consistency resembles thick sour cream.
   
9. We shift half of the dough into a tight hermetic bag and carefully cut its angle with scissors.
   
10. Next, set the oven to warm up to 220 degrees. Now you need to take a wide baking sheet and line it with parchment paper. On top of the paper, squeeze small pieces of dough 10 cm long. The distance between them should be about 5-6 cm.
    
11. A baking sheet with future eclairs is sent to the preheated oven for 15 minutes. After that, reduce the temperature to 160 degrees and again wait 15 minutes.
    
12. Next, take the yolk of a chicken egg and mix it with 90 ml of milk.
    
13. Then we add 135 g of ordinary sugar and 1 tsp. vanilla.
    
14. We put everything on a small fire. Without ceasing to stir, boil the mixture until thickened.
    
15. Now remove the thickened mixture from the fire, pour into a deep plate and cool at room temperature.
    
16. Butter, weighing 160 g, beat with a mixer for about 2 minutes.
    
17. Without stopping the whipping, add to the oil a tablespoon of brewed syrup.
    
18. And at the end, pour 1 tbsp. l cognac.
    
19. Cut the finished blanks for eclairs along and fill with the finished cream.
    
20. Next, combine 50 g of dark chocolate and 20 g of butter. Then we melt them in a steam bath.
    
21. Each eclair is poured on top of the finished chocolate fudge and sent to the refrigerator for 2 hours.
    
22. Delicious eclairs with butter cream are ready to eat.
    

Video recipe

So that you do not have any questions regarding the process of preparing eclairs, we suggest watching a video with a detailed description of this recipe.

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