Welcome to Little Chef’s Apron! Today we will make something that was on my list for a very long time! The eclairs’ recipe is very simple to make but the filling is somewhere where you can do literally any flavour you want and any way you want to make! What I am making here is just an example of the many that you can try out!
So talking a little about eclairs, it has a lot of elements but each of them is simple and fun to make. The eclairs that is baked is known as choux pastry and eclairs is complete with the chocolate on top and the filling of custard.. here what i am making is an innovation where we slice the eclairs and then fill it up.
A few months ago, I posted a recipe about cheese puffs instead of cream puffs. Where I made savoury choux pastry. Here is the link to that in case you missed it out:
Starting off with the pastry,
1/2 cup flour
1/2 cup water
1/4 cup unsalted butter
1 tbsp sugar
First, add water to a pan. Then add cold butter that is cut in pieces as ,if you put the stick, then by the time you add the butter and it melts, the water would evaporate.
Let this come to a boil and keep mixing. Keep the flour handy as when you have to add it, there won’t be time to measure it out.
once it starts boiling, remove it from the stove and switch off the flame. Immediately dump in the flour and sugar and start mixing.
Keep mixing with the spatula vigorously for a minute. At first it would look somewhat like this.
Then it would form a smooth dough. The idea is to cook the flour from the heat of the water and butter.
Pop it back on the stove for a minute to release any excess moisture that is in the dough. Keep mixing or else it would stick to the pan.
. Let it cool at room temperature till 20-30 minutes. If you use the hot mixture as such, then the eggs would curdle and get cooked which is something you don’t want.
. Add in one egg at a time and mix it completely with the mixture. When it is all incorporated, add the other egg. It’s consistency should be very silky and should fall off the spatula in batches.
Pipe them out on to the tray making sure that they are in a cylindrical shape. Place them at a distance as their size would increase.
. Bake them at 200*C for 15 minutes and then at 160*C for 15 minutes. If they need to puff up more then bake then for a little longer.
1 tbsp cornflour
1 tbsp sugar
1/2 cup milk
1/2 cup whipping cream
1 tsp coffee powder
2 tbsp caramel sauce
Mix sugar corn flour and milk in a bowl. Then seive it into a pan to remove any lumps that may have formed.
Cook it on low flame until it thickens. To get a little yellow colour I am adding custard powder but you can skip it.
Cover it with cling wrap and refrigerate until it cools down. Then whip the cream until it forms stiff peaks. Add the pudding mixture ,caramel sauce and coffee.
Mix it well and refrigerate it for at least two hours.
3-4 tbsp melted dark chocolate
Biscuit crumbs to garnish
Slice the eclairs in half. Then add the cream mixture into a piping bag with the nozzle of your choice.
Then pipe them out on to the bottom layer in any design and dip the first layer into chocolate.
Then carefully put the first layer onto the second one and garnish with crushed biscuits. Make sure to refrigerate this for 10 to 15 minutes before serving and enjoy!
What another fillings can you use in this?
- Classic custard filling
- Classic whipped cream filling
- Philadelphia cream cheese that adds a kick of salt into the dessert
- Ganache filling(milk or white chocolate)
- Any flavour crushes (blueberry, strawberry,mango)
- And literally any version that you can think of!
Also, if there is any cream left over, then add it to a bowl and freeze it overnight. The ice cream it turns into the next day is delicious!
Check out my Pinterest board!
I recently started a Pinterest board and I would love if you guys check it out! Follow for more pics of recipes and end results! Here is the link:
Question of the day!
So the question for today is, what is your favourite dessert? Something that you can eat anytime, anywhere ?
I hope you guys liked this recipe and let me know about any doubts, feedback or suggestions!