Today we will share with you the recipe for a classic French dessert – eclairs! Our step-by-step photo recipe will help you to easily prepare a pastry and delicious vanilla cream. 
Delicious pie: step by step photo-recipe of choux eclairs
The name “eclair” in translation from French means “lightning”. That’s because getting into the oven a pastry that instantly increases in size!
Ingredients for the dough:
- a glass of white flour;
- butter 150 g;
- 2 tbsp. spoons of sugar;
- half a teaspoon of salt;
- 4 eggs.
For cream:
- 1 egg;
- a glass of sugar;
- 3-4 spoons of flour;
- tablespoon of starch;
- 2 cups of milk.
Cooking:
one. Sift a glass of flour into a medium bowl.
2 Cut the butter into cubes and place them in a thick-bottomed saucepan, add milk, sugar and salt, extract or vanilla powder. In parallel with this exercise, you can turn on the oven so that it can warm up well.
3 We put all this beauty on the fire and bring to a boil, stirring.
four. As soon as the milk boils, reduce the heat and add all the sifted flour, continuously stirring the resulting mass with a wooden spatula. We continue until the dough begins to lag behind the edges of the saucepan, now we remove from the heat and proceed to the 5th step!
five. When the dough has cooled slightly, add the eggs, leaving one yolk to lubricate the eclairs. Beat thoroughly until a homogeneous mass is obtained. Better to do this with a mixer.
6 The finished dough is placed in a pastry bag and form tubules, the classic pastry length is 10-12 cm.
7 Beat the remaining yolk with a pair of spoons of milk and lubricate the surface with eclerics. This will give them a golden color!
eight. We put in the oven to bake for 30-35 minutes at 200 C.
In the meantime, eclairs are baked – prepare the cream!
By the way here 9 more options for anything!
9. Custard: Pour into the bowl all the sugar, starch and add the egg. Pour half a cup of milk here and whisk well. In a separate container bring the remaining milk to a boil. Reduce the heat and, while stirring, add here the finished egg-sugar mass. Leave on fire a couple more minutes, and remove. The cream is ready!
ten. Cool the finished eclairs, make a hole and fill up our cakes with a cream using a pastry syringe. Some simply cut the workpiece in half, and put the cream inside.
eleven. For beauty, you can pour chocolate icing on eclairs: melt 300 g of chocolate and decorate the pastries as you please.
Enjoy your meal!
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