I named this recipe “Eclairs that always come out” – anyone can make them!

We present you a recipe for super delicious eclairs. Eclairs are probably the most beloved and fascinating dessert, adored by all generations, at all times. With this recipe you will be able to prepare a fascinating dessert, even if you have never made eclairs before. It’s a recipe that has stood the test of time.

Ingredients for the dough

– 1 glass of water

– 1 pinch of salt

– 125 g of butter

– 1 glass of flour

– 6 eggs

Ingredients for the cream

– 0.5 l of milk

– 2 eggs

– 1 glass of sugar

– 200 g of butter

– 2 tablespoons of flour

– 2 tablespoons of starch

Ingredients for the glaze

– 2 spoons of cream

– 0.5 cup of sugar

– 50 g of butter

– 2 spoons of cocoa powder

Method of preparation

1. Pour a glass of water into a saucepan. Add the salt and butter and bring the mixture to a boil.

2. When the mixture starts to boil, stir and gradually add a glass of flour. Stir continuously.

3. Remove the pan from the heat and add one egg at a time, mixing quickly after each. You get a sticky and not too dense dough.

4. Grease a baking tray with butter. Arrange the dough on the baking sheet using a damp spoon or a pastry bag.

5. Bake the eclairs in the oven preheated to 180°С for 40 minutes. Do not open the oven door during this time.

6. Prepare the cream: pour the milk into a saucepan. Put the saucepan on the heat and heat the milk. Do not boil it.

7. Beat the eggs with sugar in a bowl. Add the starch and flour.

8. In a thin stream and whisking continuously, pour the egg mixture into the pan of hot milk, which is still on the heat. Get a homogeneous mass. Leave to cool. Add the softened (room temperature) butter and mix.

9. Prepare the glaze: melt the butter in a small saucepan. Add the cream, sugar and cocoa powder. Mixing continuously, you get a homogeneous mass.

10. After the eclairs have cooled, fill them with cream. Use whichever method you prefer: you can cut the eclairs in half, then fill them with cream and cover them with the other half. Likewise, you can pierce each eclair and fill with cream using a pastry bag.

11. Pour the glaze over each eclair.

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