English
Nederlands
Slovenčina
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.
The éclair originated during the nineteenth century in France where it was called “pain à la duchesse” or “petite duchesse” until 1850. It is a popular type of cake served all over the world. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef.
Preparation time 50 minutes .. Baking 30 minutes
INGREDIENTS .. 35 pcs
- 1 beaten egg
PREPARATION
Prepare the vanilla cream acoording the recipe in the link.
Prepare a choux dough and spray sticks of 11 cm length on a baking sheet. Keep them in sufficient distance from each other. For rods spraying use a piping bag with a large plain nozzle. Brush the sticks with beaten egg and you can also top with fork gently cover.
Bake eclairs crunchy off at 428°F for 20 minutes. Insert at the end of the cooking (about 15 minutes after beginning) a spatula in the door ajar and bake another 5 minutes.
Using a serrated spray tube to the flat side of eclairs two holes. Fill the eclairs completely with vanilla cream. Use a piping bag with a medium nozzle.
Glaze the top (the bold side) with salty caramel spread or chocoladefondantsuiker – with an extensive flat nozzle. Press the ends of vermicelli noodles or toasted sliced almonds.
Leave a Reply