The eclair, originated in the nineteenth century France, is an oblong pastry made with choux pastry. It usually has a cream filling and is topped with chocolate icing.
There is no better way to win your lover's heart all over again than with a French dessert. Here is the recipe of one of the most popular classic desserts in the world.
Ingredients
4 tbsp butter
¼ cup water
¼ cup milk
½ cup all purpose flour
2 eggs
For filling
2 tbsp corn flour
½ cup milk
½ cup condensed milk
1 tbsp sugar
2 tsp vanilla essence
For glaze icing
125 gms icing sugar
2 tbsp coco powder
2 tbsp lukewarm water
Preparation
Pre-heat the oven at 150°C
Into a bowl add the butter, water and milk and boil it
When the butter melts, add the all purpose flour and mix well
Keep stirring until the all purpose flour folds well and comes off the sides of the bowl
Take it off the heat when the all purpose flour forms as a loose lump in the center of the bowl
Allow this mixture to cool down
Add the beaten egg into it and fold until it is soft enough to be transformed into a piping bag
Pipe this choux into a baking sheet in desired shapes
Bake the choux in the pre-heated oven for 15 minutes
Reduce the temperature of the oven to 150°C and bake it for one and a half hours, until it turns light brown
Take it out of the oven and make an opening on the side of it to pipe in the filling
To make the filling, mix the corn flour in a bit of milk
Boil the milk, condensed milk, and sugar on low flame
Add the corn flour and stir continuously
Take it off the heat and mix the vanilla essence in it
When it is cooled down, keep it in the fright. It should have a thickened consistency
Pass the coco powder and icing sugar through a sieve
Add the lukewarm water and mix. This is the chocolate icing
The consistency is right when the icing sticks onto the back of the spoon
Pipe in the filling into the éclair and pour the chocolate icing over it
Allow the icing to set
Around 10 delicious éclairs could be made with the ingredients of above measurement.