Traditional recipes

Eclairs with vanilla cream

Eclairs with vanilla cream

SHELLS: Bring the water to a boil with the margarine, leave it until the margarine melts. Add the flour and salt. Mix the flour well with the whisk. While you mix the flour, take the pan off the heat, mixing well and leave it to cool. When it has cooled, add eggs one by one, mixing well to homogenize the composition.

In a tray covered with cake paper. Take a bag and add the composition to form suitable sticks and bake in the oven.

VANILLA CREAM: In a saucepan, add the eggs and beat the sugar a little, add the milk and flour, the butter and put it on the fire, stirring constantly without letting it form lumps. When it becomes thick, remove from the heat and leave to cool.

GLAZE: Put 3 tablespoons of milk in a kettle and put it on the fire, break it in half pieces of chocolate and add it over the milk on the fire, letting it melt.

Take the cold eclairs and cut them in half, fill them in the middle with vanilla cream and cover with the top of the eclairs. Garnish with chocolate. Very easy to make but easier to eat: D


Eclairs with vanilla cream

ingredients
for shells :, 6 eggs, 1 cup oil ,, 2 cups water ,, 1 cup flour ,, a pinch of salt ,, for cream :, 4 eggs ,, 1 liter milk, 1 cup sugar ,, 1 cup flour or starch (starch makes the cream finer), 1 vanilla essence ,, 1 sachet of vanilla sugar, icing :, 3 tablespoons sugar ,, 3 tablespoons water,, 3 tablespoons cocoa

Difficulty: low | Time: 2h


Eclairs with vanilla cream - Recipes

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19 comments:

Eclairs are my favorite cakes since childhood. I adore them. I must steal one from you.

Very good! I did it too, but only with vanilla cream. Good idea to add whipped cream!

Woauuu, how good it looks, I've longed for eclairs, but I know where to come. pupp!

It looks very, very good! Congratulations!

I'll do it super tomorrow too

wow. delicious creamy, appetizing and fluffy, looks perfect and just looked at the pictures and already salivating: D

They look great, I can't wait to make them too. How many minutes do the shells have to stay in the oven?

It's a mistake in vanilla cream, milk + starch, yolks + sugar

It's not a mistake, it's like I wrote, the milk is boiled with sugar, the yolks are rubbed with starch, then we add the milk over the yolks, little by little :) It's another version of vanilla cream :)

Super good recipe is tested thank you!

how many minutes do I have to stay in the oven? I also have a classic stove oven, at what stage do I put the tray at the bottom? Congratulations for the blog.

The classic recipe that I have known from my mother and I have been making for 30 years is with 10 eggs, 500 ml of water, 250 ml of oil and 500 gr of flour. Depending on how many eggs you want to make, you can divide the quantities into 3 no case the number of eggs is variable. It is the strictest recipe I have ever made. The composition of the shells in the photo is too soft and because of this they did not grow as they should. The fire remains high from the beginning until at the end, the shells will grow nicely and will be empty inside and not as I saw them in the photo.

Don't you have to put something to grow like baking powder? I have never made eclairs and I would really like to do it for Christmas, I wrote down your recipe but how many eclairs come out of ten eggs? Not to be too many, but not too few.

No, don't bake. If we do a simple calculation if we use 10 eggs it would mean three servings of this composition. If 12 eclairs come out of one portion, 36 come out of 3 portions :)


Eclairs with vanilla cream - Recipes

Share if you like:

SIMILAR RECIPES

19 comments:

Eclairs are my favorite cakes since childhood. I adore them. I must steal one from you.

Very good! I did it too, but only with vanilla cream. Good idea to add whipped cream!

Woauuu, how good it looks, I've longed for eclairs, but I know where to come. pupp!

It looks very, very good! Congratulations!

I'll do it super tomorrow too

wow. delicious creamy, appetizing and fluffy, looks perfect and just looked at the pictures and already salivating: D

They look great, I can't wait to make them too. How many minutes do the shells have to stay in the oven?

It's a mistake in vanilla cream, milk + starch, yolks + sugar

It's not a mistake, it's as I wrote, the milk is boiled with sugar, the yolks are rubbed with starch, then we add the milk over the yolks, little by little :) It's another version of vanilla cream :)

Super good recipe is tested thank you!

how many minutes do I have to stay in the oven? I also have a classic stove oven, at what stage do I put the tray at the bottom? Congratulations for the blog.

The classic recipe that I have known from my mother and I have been making for 30 years is with 10 eggs, 500 ml of water, 250 ml of oil and 500 gr of flour. Depending on how many eggs you want to make, you can divide the quantities into 3 no case the number of eggs is variable. It is the strictest recipe I have ever made. The composition of the shells in the photo is too soft and because of this they did not grow as they should. The fire remains high from the beginning until at the end, the shells will grow nicely and will be empty inside and not as I saw them in the photo.

Don't you have to put something to grow like baking powder? I have never made eclairs and I would really like to do it for Christmas, I wrote down your recipe but out of ten eggs how many eclairs come out? Not to be too many, but not too few.

No, don't bake. If we do a simple calculation if we use 10 eggs it would mean three servings of this composition. If 12 eclairs come out of one portion, 36 come out of 3 portions :)


Shells:
Put water and margarine on the fire and boil until boiling. When boiling, add the flour in a block (all at once) and mix vigorously until a ball of dough is formed. Leave to cool. When it is completely cold, add eggs one at a time (do not add the second until the first is incorporated) and it becomes a sticky dough.

Pour into a pos and draw sticks in the tray. Bake for about 30 minutes (until browned on top). The first 15 minutes the fire is left high to increase then it is given to the minimum. DOES NOT OPEN USA. It would be best to leave them for 10 minutes after turning off the heat in the stove to cool so as not to leave.

Cream:
Put the milk in a saucepan to heat. Beat the eggs with the sugar until they turn into a thick cream, then add the starch mixed with the flour and mix well. Pour warm milk over the mixture, thinly. The resulting composition is put in the pan and kept on low heat (stirring constantly) until it thickens like a pudding. Leave to cool. Margarine, at room temperature, mix until frothy, add vanilla and a tablespoon of chilled pudding.

Glaze:
Melt the chocolate in a bain marie together with the margarine and the milk, until it becomes liquid. Allow to cool.

Eclairs with vanilla cream are served after being cold for a while.
Other recommended recipes:


Method of preparation

Shells:
Boil water and oil. When they have boiled, add the flour in the rain and mix on the fire until the composition is homogenous. Remove and stir until cool. After cooling, put the eggs one by one and mix (add one egg, mix until incorporated and then add the next egg).

Put with a spoon in a pan greased with oil. There should be a small distance between the shapes of the composition placed in the tray so that they do not stick to each other. Add to the oven over high heat until it swells and then let the heat simmer until the shells are slightly browned. Careful!! Do not open the oven door until they are almost ready. You risk not growing.

Mix eggs with sugar after mixing and add flour.

Put the milk on the fire and after it is heated, add the composition with sugar eggs and flour and mix continuously so as not to form lumps. If you notice that it is starting to do, take a little off the heat and keep stirring. After the cream has thickened, take it off the game, add the vanilla sugar and vanilla essence.

Allow to cool, then cut the shells on the side and fill with cream. I put some vanilla cream on some, and on others I bought chocolate pudding with rum.

Icing: mix the three ingredients sugar, cocoa and water on the fire and boil until it thickens a little.


Method of preparation

Shells:
Boil water and oil. When they have boiled, add the flour in the rain and mix on the fire until the composition is homogenous. Remove and stir until cool. After cooling, put eggs one by one and mix (add one egg, mix until incorporated and then add the next egg).

Put with a spoon in a pan greased with oil. There should be a small distance between the shapes of the composition placed in the tray so that they do not stick to each other. Add to the oven over high heat until it swells and then let the heat simmer until the shells are slightly browned. Careful!! Do not open the oven door until they are almost ready. You risk not growing.

Mix eggs with sugar after mixing and add flour.

Put the milk on the fire and after it is heated, add the composition with sugar eggs and flour and mix continuously so as not to form lumps. If you notice that it is starting to do, take a little off the heat and keep stirring. After the cream has thickened, take it off the game, add the vanilla sugar and vanilla essence.

Allow to cool, then cut the shells on the side and fill with cream. I put some vanilla cream on some, and on others I bought chocolate pudding with rum.

Icing: mix the three ingredients sugar, cocoa and water on the fire and boil until it thickens a little.


Method of preparation

Shells:
Boil water and oil. When they have boiled, add the flour in the rain and mix on the fire until the composition is homogenous. Remove and stir until cool. After cooling, put eggs one by one and mix (add one egg, mix until incorporated and then add the next egg).

Put with a spoon in a pan greased with oil. There should be a small distance between the shapes of the composition placed in the tray so that they do not stick to each other. Add to the oven over high heat until it swells and then let the heat simmer until the shells are slightly browned. Careful!! Do not open the oven door until they are almost ready. You risk not growing.

Mix eggs with sugar after mixing and add flour.

Put the milk on the fire and after it is heated, add the composition with sugar eggs and flour and mix continuously so as not to form lumps. If you notice that it is starting to do, take a little off the heat and keep stirring. After the cream has thickened, take it off the game, add the vanilla sugar and vanilla essence.

Allow to cool, then cut the shells on the side and fill with cream. I put some vanilla cream on some, and on others I bought chocolate pudding with rum.

Icing: mix the three ingredients sugar, cocoa and water on the fire and boil until it thickens a little.


Method of preparation

Shells:
Boil water and oil. When they have boiled, add the flour in the rain and mix on the fire until the composition is homogenous. Remove and stir until cool. After cooling, put eggs one by one and mix (add one egg, mix until incorporated and then add the next egg).

Put with a spoon in a pan greased with oil. There should be a small distance between the shapes of the composition placed in the tray so that they do not stick to each other. Add to the oven over high heat until it swells and then let the heat simmer until the shells are slightly browned. Careful!! Do not open the oven door until they are almost ready. You risk not growing.

Mix eggs with sugar after mixing and add flour.

Put the milk on the fire and after it is heated, add the composition with sugar eggs and flour and mix continuously so as not to form lumps. If you notice that it is starting to do, take a little off the heat and keep stirring. After the cream has thickened, take it off the game, add the vanilla sugar and vanilla essence.

Allow to cool, then cut the shells on the side and fill with cream. I put some vanilla cream on some, and on others I bought chocolate pudding with rum.

Icing: mix the three ingredients sugar, cocoa and water on the fire and boil until it thickens a little.


Method of preparation

In a larger pot put the water together with the oil to boil. When it starts to boil, remove from the heat, add the flour and mix quickly. Set aside to cool, stirring occasionally. When it has cooled completely, add the eggs one by one, mixing after each one with a wooden spoon until the eggs are well incorporated.

From the dough thus obtained, take a ball with a spoon and place them in a tray lined with baking paper. Put in the preheated oven for about 30-35 minutes.

Meanwhile, prepare the vanilla cream.

Put on the fire half of the milk (300ml) and add the vanilla bean core together with the pod. Separate the eggs and add the yolks in the other half of the milk, also add half of the sugar (100 gr) and flour. Rub well with the mixer and pass through a sieve in the milk on the fire. Stir continuously with a wooden spoon until it thickens. Beat the egg whites with the remaining sugar (100 gr) and lightly incorporate them into the hot cream.

After the eclairs are cooked, let them cool, then cut the lids, but not completely, and fill them with vanilla cream.

At the end, I glaze them with melted chocolate or powder them with powdered sugar.

Mini eclairs with vanilla cream and grapes

Preparing the shells In a bowl we put water, salt and butter, put it on the fire and keep until the moment

Eclairs with vanilla cream

Shells: Boil water and oil. When they have boiled, add the flour in the rain and mix


ECLERE WITH VANILLA CREAM I Recipe + Video

Hello dear lusts. Today I present my recipe for ECLERE WITH VANILLA CREAM. I prepared the simplest recipe from a technical point of view. I did not bake the eclairs with 2 types of temperature or with the oven door slightly ajar. I baked them at 190 degrees C and I assure you it is the safest technique. When I baked them at 2 temperatures, my eclairs didn't come out so fluffy, they stuck to the baking sheet, in short I had more headaches. But I promise to learn to cook them this way too. I hope you like this recipe and enjoy it. Have a tasty day and have a good appetite!

Ingredient:

  • 200 ml. - plain water
  • 130 gr. - White flour
  • 80 gr. - butter
  • 2 tablespoons sugar
  • 4 eggs (small size) or 3 eggs (large size)

For the filling:

Difficulty: Average

Preparation time: Ten minutes

Cooking time: 25-27 minutes

Total time: 35-37 minutes

The amount: 12 eclere

Method of preparation:

  1. Take a saucepan and pour the water into it, put the butter, sugar, salt and turn the heat to low. Stir occasionally until the butter melts.
  2. When the butter has melted, add the flour and mix well with a wooden spoon. After the dough has set, continue stirring with the spoon for another 2-3 minutes.
  3. Take the pan off the heat and pour the dough into a large bowl. Mix it with a mixer or wooden spoon until it cools down a bit.
  4. Then gradually add one egg at a time, stirring constantly. Be careful, in case you put the eggs over the dough directly taken out of the pan, you risk getting an omelet.
  5. Transfer the dough to a pastry bag with a serrated or round dui, after which it starts to form slices of about 12-15 cm. on the tray lined with baking sheet. You must leave room between them.
  6. Place the pan in the preheated oven at 190 degrees C for about 25 minutes or until nicely browned.
  7. Remove the eclairs from the oven and allow them to cool. Then carefully scoop them on both sides with a wooden stick making room to fill them with cream.
  8. Pour the vanilla cream into a pastry bag with a long, thin tip. To find out how to prepare this cream, click on the image on the screen.
  9. Fill the eclairs with vanilla cream on both sides.
  10. Decorate the eclairs with melted chocolate or powdered sugar.
  11. Serve with pleasure!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood