Скачать или смотреть Perfect Eclairs Recipe

This recipe makes about 30 mini eclairs.

Ingredients:

Choux Pastry Dough
1 cup water
1/2 cup butter (113 grams)
1/2 tsp salt
2 tbsp sugar
1 cup flour
3 or 4 eggs
powder sugar

Bake at 425F for 15 minutes. Then reduce heat to 375F and bake unlit ready. About 15-20 minutes depends on the size of the eclairs.

Custard Cream
2 cup heavy whipped cream
1 tbsp vanilla extract
6 egg yolk
1/2 cup sugar
pinch of salt
2 tbsp corn starch
1/2 cup butter (113 grams)

If you want to use milk instead of heavy whipped cream then increase corn starch to 1/4 of a cup.

Chocolate for decorating
2 cup of chocolate chips
2 tsp of olive oil (add more of needed)


Tips:
Allowing choux dough resting once made for at least 30 minutes will prevent eclairs from cracking.
*Dust powder sugar to prevent eclairs from cracking.
*To prevent base of the eclairs from burning bake them on AirBake tray or use silicone mat to line your baking tray. Also bake them on the rack closer to the top.
*Bake eclairs at 425F to get them puffed up to the maximum and then reduce the heat to 375F and bake until ready. Don’t take them out too soon because soft eclairs are chewy. They need to be hard and dry.
Don’t open the oven when eclairs are still baking. Eclairs are hallow inside and if they are not baked through yet they will collapse and shrink.

AirBaked baking sheet https://amzn.to/3ClPnPz
Silicone baking mat https://amzn.to/3iv03Dk
Large baking sheet https://amzn.to/3fDSfxd
Piping bag https://amzn.to/3xw8Hpq
Hand blender https://amzn.to/3lIfREQ


#eclairs