Eclair
Paris — Mother recipe · ar de en es fr it ja pt ru zh
These Parisian Éclairs are a delightful crunch and cream combination that will satisfy the most discerning palate.
📷 Andy Li — CC0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 8 porzioni · media
Ingredients
- 250g flour
- 75g butter
- 1 teaspoon granulated sugar
- A pinch of salt
- 3 eggs
- 400ml whole milk
Method
- Melt the butter and milk in a saucepan, then add flour and stir rapidly until you have an homogeneous dough.
- Cool down the dough on an oiled work surface.
- Add eggs one at a time, mixing well after each addition.
- Using a piping bag with a star nozzle, pipe long strips onto a baking sheet lined with parchment paper.
- Bake Éclairs in a preheated oven at 200°C for about 15 minutes or until golden and crisp.
- Cut the Éclairs lengthwise to drain any internal moisture, then fill them with your favorite pastry cream.
The story
The Éclair is a French pastry that originated in Paris in the 19th century. Legend has it that it was created by Austrian baker Auguste Zang who opened the first Viennese bakery in the city.
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