Amazing homemade eclairs – keep this successful recipe a secret!

Today we present you a recipe for homemade eclairs, filled with vanilla cream and glazed with chocolate, some of the tastiest cakes from childhood.

Eclairs are very easily prepared from boiled dough, they are filled with fine and delicious milk cream, and on top they are covered with chocolate glaze, powdered sugar or nuts. Eclairs are delicious with an aromatic tea, enjoyed with your loved ones!

Ingredients for 5 eclairs

-160 g of sifted flour

-4 eggs

-200 ml of water

-90 g of butter

-2 g of salt

Ingredients for the cream

-500 ml of milk

-3 eggs

-200 g of powdered sugar

-2 tablespoons of flour

-2 tablespoons of soft butter

-1 g vanilla

Method of preparation

1. The dough. Boil water, add salt and butter and mix.

2. Gradually sprinkle the flour into the hot water and stir with a fork. Put the mixture back on the fire for a few minutes.

3. Take the resulting mass off the heat and let it cool.

4. Mixing the cold mass, add the eggs and mix with a fork until you get an elastic and malleable dough.

5. The dough for eclairs must be viscous and homogeneous.

6. Place the eclairs with a pastry syringe on a tray lined with baking paper.

7. Bake the eclairs in the oven preheated to 200 degrees for 18 minutes. Reduce the temperature after the eclairs have browned and increased in volume.

8. Reduce the temperature to 130 degrees and bake the eclairs for another 20 minutes. Let them cool in the oven.

9. Prepare the cream. In a deep bowl, mix 3 eggs with 180 g of powdered sugar, flour, vanilla and soft butter.

10. Beat the ingredients with a whisk, add 100 ml of milk and beat again.

11. Bring 400 ml of milk to the boil, then pour in the egg mixture in a thin stream and stir the cream continuously with a spatula.

12. Simmer the cream over low heat until it thickens, stirring continuously for 5-7 minutes.

13. Make a small cut in the cold eclairs and fill them with cream using a pastry bag.

14. Place the eclairs on a plate and sprinkle them with powdered sugar (20 g) or cover them with chocolate glaze.

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