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Eclairs with vanilla cream and whipped cream


Eclair shells:

The water is boiled together with butter, oil, sugar and salt. When it starts to boil, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bottom of the bowl. Let it cool a bit, then add the eggs one by one, mixing well after each one.

The dough is spread in a tray lined with baking paper. Put the tray in the oven over high heat for 15 minutes, then another 10 minutes over medium heat. The first 15-20 minutes do not open the oven door.

Cream:

Rub the yolks with the sugar and vanilla sugar until they turn white and become like a cream. Add the starch and mix well. Pour the milk, gradually stirring constantly. Put the pot on low heat and boil until it thickens like a pudding. Add the butter and mix until it melts and the composition is homogenized. Let cool until the cream hardens.

The cold cream is mixed until it begins to gain consistency. Add the vanilla sugar and hardener and mix until the cream becomes fluffy and firm.

The eclairs are cut into 2. Fill with vanilla cream, garnish with whipped cream. At the end, powder with sugar.


Traditional eclair with vanilla and fondant glaze

Finally, I manage to blog this wonderful recipe by Traditional eclair with vanilla and fondant glaze. We love this delicious, good-looking and very popular dish and we have prepared it many times, especially in the last two years. Before I learn to cook melting glaze , glaze the eclairs with a chocolate ganache or a simple icing powdered sugar and lemon juice. They are very good and so, but nothing seems to compare with a sweet, thin and crunchy icing from pastry fondant, as we find only in traditional confectioneries. Traditional eclair with vanilla and fondant glaze

The eclair I have known since childhood, the one filled with vanilla cream and covered with a cocoa fondant glaze, will always remain my favorite and first choice when I am in front of a plate with the most diverse cakes.

Lightning Dough - which I talked about herei - it is pretentious only insofar as you have to know how much egg to add, so that you get the right composition. This is solved with a little training or, even better, with a good kitchen scale and quality ingredients (dry and loose flour, a good butter, whole milk). Traditional eclair with vanilla and fondant glaze


Eclere shells:

The water is boiled together with butter, oil, sugar and salt. When it starts to boil, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bottom of the bowl. Let it cool a bit, then add the eggs one by one, mixing well after each one.

The dough is spread in a tray lined with baking paper. Put the tray in the oven over high heat for 15 minutes, then another 10 minutes over medium heat. The first 15-20 minutes do not open the oven door.

Vanilla cream:

Rub the yolks with the sugar and vanilla sugar until they turn white and become like a cream. Add the starch and mix well. Pour the milk, gradually stirring constantly. Put the pot on low heat and boil until it thickens like a pudding. Add the butter and mix until it melts and the composition is homogenized. Let cool until the cream hardens.

The cold cream is mixed until it begins to gain consistency. Add the vanilla sugar and hardener and mix until the cream becomes fluffy and firm.

The eclairs are cut into 2. Fill with vanilla cream, garnish with whipped cream. At the end, powder with sugar.


How do these eclairs and choux a la cream fill with cream?

I waited until the ecler and choux shells cooled completely. I was ready vanilla cream and whipped cream and slightly sweetened and vanilla. Here you can see in detail how to whip whipped cream correctly.

Filling choux a la creme with vanilla cream and whipped cream

Important! The eclairs and choux are filled a few hours before serving! They quickly soften from the cream. If you want to keep the shells empty for a long time, you will have to keep them in airtight plastic bags, in a cool place. At room temperature they will mold in 2-3 days if they are closed in the bag.

I cut a lid and lightly scooped it out with a teaspoon inside each choux. Often several separate cavities are formed by dough septa. We want the cream to reach everywhere, not just fill a part of the choux. I filled each choux with vanilla cream and added a teaspoon of whipped cream. I put the lid back on.

This is what these choux a looks like in creams filled with patissiere cream and natural whipped cream.

Fill eclairs with vanilla cream and whipped cream

I cut each ecler long, cutting a lid at the top. I filled them all with cream and decorated them with whipped cream. You can also put pieces of strawberries, blueberries, etc. I put the covers back in place.

This is what filled eclairs look like.

Finally I powdered the eclairs and choux with sugar. They can also be glazed with fondant (recipe here). I'm ready to serve! They can be stored in the refrigerator for a few hours.

You can sprinkle them at the end with caramelized burnt sugar & # 8211 its crunchy texture is fabulous!

From mini choux I made the classic Profiterol dessert with ice cream and whipped cream & # 8211 recipe here.

With them I made a delicious Ecler Cake with vanilla cream and whipped cream & # 8211 see here.

From the same dough I made the ecler cake by the meter & # 8211 see here.

They can also be filled with cheese sauce, mushrooms, salted cream cheese. I hope this recipe for eclairs and choux a la creme succeeds from the first! Good luck with that!


1. Combine diced butter with milk and salt powder. When the composition has melted, add flour and mix vigorously until you get a dense and non-sticky dough.
2. Keep the pan on the fire and turn the eclair dough for another 1 minute. Put the eclaire dough in the mixer bowl and beat for 1-2 minutes to cool.
3. Then add the eggs one by one, stirring after each 1-2 minutes. When you have a sticky dough, pour it into a baking dish.

4. On a flat tray, form a large circle, 20-25 cm in diameter, then fill it by making smaller, glued circles.
5. Put the tray in the oven at 180 degrees for 20-25 minutes, or until the ecler cake browns, then turn off the oven and leave the top in the oven for another 10 minutes, without opening the door.
6. When the ecler cake top has cooled completely, cut it in 2 in height. Place a uniform layer of vanilla cream on the bottom of the worktop, and spread the whipped cream on top.
7. Place the second half of the worktop and powder the cake with powdered sugar. Refrigerate the ecler cake for at least 2 hours before serving.


Method of preparation

Eclairs with vanilla pudding cream and whipped cream

Melt the butter in a saucepan over high heat. When it has melted, add water. After a boil, the

Eclairs with vanilla cream and whipped cream

Put water and oil on the fire until it starts to boil, at which point we add mixed flour in the rain.


Minieclere with vanilla cream and whipped cream recipe step by step

Minieclere with vanilla cream and whipped cream recipe step by step. How to make eclairs recipe? How to make eclair dough? How are eclairs baked? The recipe with all the secrets.

Ecler is a cake of French origin, prepared from an elongated baked dough (pate-au-choux), filled with various pastries: vanilla, chocolate, whipped cream, etc. and glazed with chocolate or fondant.

The French origin has left its mark on its name, which is called & bdquoecler & rdquo in all languages. Translated from the French & bdquoeclair & rdquo, it means & bdquofulger & rdquo.

Minieclere with vanilla cream and whipped cream recipe step by step

Before 1850, the eclipse was called the duchess's "bdquopainea" (& bdquopain de la duchesse & rdquo), with the shape of a finger, rolled in almonds.

Antonin Careme is the famous pastry chef from the 19th century who modernized and perfected the eclair, he also invented the profiterole cake. The famous specialist in French pastry gave up almonds, filled the eclair with a pastry cream or jam and glazed it with fondant. This reinvention of the eclair brought delight among customers, and the cake spread all over France with the speed of lightning (eclair). Therefore, Antonin Careme is recognized as the inventor of the ecler, the cake that only 20 years after the pastry chef's death lost its old name of & bdquopaine of the duchess & rdquo and was baptized ecler.

After the cream has cooled, mix it a little to regain its creaminess, gradually adding the whipping cream. Put the cream for 5-10 minutes in the fridge. After this time we transfer it to a pos and fill the mini-eclipses.

For decoration: melt dark chocolate (along with a teaspoon of oil) and white chocolate.

Glaze with dark chocolate and draw dashes with white chocolate. Let it cool. We enjoy with lust & hellip

  • For shells, the baking temperature depends a lot on the oven. Mine is very strong, and because of this I set the temperature at 180 degrees Celsius. It is normally recommended to bake at 200 degrees Celsius.
  • For glazing, this is done by dipping the top of the shells in dark chocolate.
  • For a beautiful color, use homemade eggs.

The recipe and the pictures belong to Iulia Anghel and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the grades given by the jury is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Minieclere with vanilla cream and whipped cream recipe step by step


ECLER ingredient:

from this amount I got 20 long eclairs of about 13-14 / 5-6 cm. (like the ones from the confectionery) and 18 round donuts, quite small, about 5-6 cm. in diameter.

  • 200 ml. of water
  • 1 pinch of salt
  • 125 grams of flour
  • 120 ml. of oil
  • 4 eggs (actually, I used 3 eggs and 2 egg whites that I already had and I thought of capitalizing on them
  • fillings of your choice, I used a vanilla cream and whipped cream
  • it can be finished with chocolate icing, I simply powdered it with powdered sugar

ECLER PREPARATION:

First of all, I don't think that for the failures or the unsuccessful partials in the preparation of the eclairs, a wrong recipe would be to blame, because this scalded dough is really unpretentious and probably many of the circulating recipes are just as good. My opinion is that the most important thing is the oven, along with the baking temperature. I made eclair dough in which I used, as fat, both oil and butter and sometimes margarine. My mother uses lard, with equally good results. Eventually I came to prefer oil, because it is the most comfortable and is always in the pantry. I also published the classic recipe, in video format, because this one pate-a-choux (lightly baked dough) to succeed 100% & # 8211 click on the recipe link.

Now, however, we are talking about the economic option, the oil one. How I did it: pour the water and oil into a saucepan, add salt and put the saucepan on the fire (picture 1). When the mixture in the pot boils, add the flour, all at once (picture 2). Mix well (I prefer the pear-shaped target because it dissolves the lumps well) until all the liquid is absorbed and the mixture looks like a consistent polenta and a whitish film begins to form on the bottom of the pot, a sign that the eclair dough is well dried , lost enough water during cooking.

Set aside and leave to cool to room temperature, then add 1 egg at a time (picture 3) mixing well until incorporated. Do not add the next egg until the first is well absorbed in the dough. It is possible for the dough to ask for 4-5 eggs, depending on their size, until it has a creamy consistency (picture 4). As I already mentioned, I laid 3 whole eggs and 2 egg whites, with equally good results.The dough is ready, you have nothing to make it. Here's how it works with the oven: heat it well, very well, I heated it to 200 degrees Celsius, ventilated, if you have an oven without ventilation it wouldn't hurt to heat it to 210 degrees. Long dough is formed from the dough, with the help of the pos (there is no need to use a star tip, especially if you want to glaze the chocolate eclairs it is preferable to have a smooth surface, in which case you will opt for a simple tip with round opening ). Keep in mind that the eclairs will grow a lot when baked, so if you want eclairs with a length of 13-14 cm., Form dough sticks with a length of 8-9 cm. Also, leave enough space between them and wide.Put the tray in the already hot oven, at the top, where the temperature is highest. For no reason do not open the oven door for the first 10-15 minutes, otherwise the lightning will collapse. Here's how they swell in the oven:
Keep an eye on them, and after they have grown and browned already, so as to catch your eye, open the oven and move the tray to the lower half, then reduce the temperature to 170 degrees Celsius. Bake for another 15-20 minutes, until the eclairs are well dried inside, without a trace of sticky dough.
Exactly the same is done with the round ones:

I didn't fill these round ones, I keep them on Sunday, I have some guests announced.

Very useful, if you have a stubborn oven out of the way, can be the following tip: after 20 minutes of baking at 200-210 degrees, during which time the eclairs have grown and browned, remove the tray and prick each ecla with the tip of a knife, to allow the steam to come out of them. Reduce heat and continue to bake for 10-15 minutes and let them cool in the oven, with the door ajar (put a wooden spoon to stop the door from closing completely). So it is certain that they will not have any sticky dough inside.

I cut the long eclairs into lengths and filled them with vanilla cream and some whipped cream.
I put the lids back on:
We powdered them with powdered sugar and it & # 8230 is time to enjoy them!


The eclairs come out delicious, with fine and well-dried shells. I hope you found it useful!
Here is the recipe for vanilla cream in video format: