الوصفة باللغة العربيه آسفل الصفحة⇓

Serves: 12 ِEclairs

Preparing Time: 15 minutes 

Cooking Time: 27 minutes 

Ingredients:

For the Choux Dough:

60 g unsalted butter

1 cup water

1/4 tsp salt

1/4 tsp vanilla extract

1/2 tsp sugar

1 cup flour

4 whole eggs

confectioners’ sugar

For The Vanilla Pastry Cream:

2 egg yolks

1 whole egg

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

1 tbsp vanilla extract

For the Chocolate Ganache:

1 cup whipping cream

1/2 cup dark chocolate

1/2 cup semisweet chocolate

Directions:

The Choux Dough:

– In a saucepan, melt the butter with water to a rolling boil.

– Reduce the heat to low and add the flour. Keep stirring with a wooden spoon until a thin coat of flour form at the bottom of the pan.

– Remove from heat and transfer to a bowl. Give the dough a slight mix to cool down a bit.

– Then, beat the egg one at a time, stir vigorously. The dough will be slightly runny.

– Move the batter to a large piping bag fitted with a 5/8-inch plain tip. Pipe 5 by 1-inch strips onto a baking pan lined with parchment paper. Leave a space about 1 inch apart.

– Wipe your hands with a little bit of water and press down any pointed peaks at the ends of the eclair.

P.S. this step is important to prevent these little peaks from burning.

– Dust the puffs with powdered sugar.

– Bake at 180 °C degree for 15 minutes. Then, reduce temperature to 150 °C and keep baking for about 12 minutes. The Eclairs will be golden brown from the bottom and crispy at the top. If you tap on them you will hear a hollow sound.

– Let the Eclairs cool on a cooling rack.

The Vanilla Custard;

– In a bowl, beat the sugar with the egg yolks and the whole egg until pale. Then, add cornstarch, give it a slight mix.

– Combine milk with vanilla and salt in a saucepan. Bring the mixture to a boil.

– Take 2 tablespoons of the hot milk mixture and add it to the custard. Give it a quick mix to temper the egg. Then, return the custard back into the hot milk.

– Keep stirring on medium to low heat until it thickens.

– Move the custard to a bowl attached with a sifter. Sift the custard, then cover the surface with a plastic wrap. Refrigerate to cool completely.

– Once the pastry cream is completely cold, transfer it to a piping bag with a 1/8-inch plain round tip. – Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Scrap off any excess cream.

The Chocolate Ganache:

– Boil the cream, remove from the heat. Add the chocolate to the cream and leave it untouchable for 1 minutes. Stir the mixture until the chocolate is well combined.

– Dip the eclair in the chocolate ganache one by one.

– Serve them immediately, but I rather to refrigerate them before serving.