The easiest, fastest and tastiest eclairs you have ever eaten. Make them and you will amaze everyone!
Waiting time: 2 hours
Execution time: 30 minutes
Baking time: 30 minutes
Servings: 15-20
Components
For you
- 500 g water
- 220 gr. butter
- 250 g flour for all uses
- 7-8 large eggs
- ½ κ.γ. salt
- 2 tbsp. granulated sugar
- 1 egg diluted with a little water for the spread
For stuffing
- 500 ml sour cream
- 250 + 250 ml whole milk
- 200 gr. granulated sugar
- 100 gr. corn flour
- 100 gr. butter
- 3 sachets of vanilla
For overlapping
- Milk chocolate, melted
- White chocolate, melted
Execution method
For you
- Preheat the oven to 190 degrees in the air.
- Put the water and butter in a saucepan over medium heat to boil.
- In a bowl, mix the flour with the salt.
- When the butter melts, remove the pan from the heat and add the flour and salt. Mix with a wooden spatula until the mixture forms a ball and comes off the walls of the pot.
- Return the pot to low heat and stir vigorously for 2-3 minutes, scraping the base of the pot with a spatula and removing any pieces of dough that may have stuck to the bottom.
- Pour the dough into the bucket of the mixer and beat it with the wire to cool so that we can touch it comfortably.
- Then break the eggs one by one, waiting for them to be absorbed, waiting for the previous one to be incorporated before adding the next one and checking the density of the dough.
- You will definitely need the three eggs. Break the fourth in a bowl and with a fork, beat well and add it slowly if needed.
- Put the dough in a pastry cone and take small balls of dough on a greased baking sheet away from each other.
- Optionally, with a brush, spread a beaten egg on top to get an even better color.
- Bake for about 20-30 minutes until puffed and golden brown.
For stuffing
- In a saucepan add the 250 ml of milk (from 500 ml), the cream and the sugar and put them on a medium heat.
- Put the cornflour in a bowl. Add the remaining 250 ml of milk and vanilla and mix well with a whisk to dissolve the cornflour.
- Just before the mixture with the milk and sour cream boils, remove the pot from the heat and add the mixture from the bowl.
- Stir very well with a whisk. Return the pot to the heat and stir constantly at low temperature, until the cream thickens and begins to boil.
- Once it boils, remove from the heat, add the butter and stir until melted.
- Transfer the cream to a pan, cover it with a film that will adhere well to its surface and put it in the refrigerator for about 1-2 hours to cool.
For assembly
- Take the cream out of the fridge, put it in the bucket of the mixer and beat it with the whisk until fluffy.
- We fill yours, putting the cream in a pastry oven and applying a nose in a special shape for filling.
- Put the eclairs in the refrigerator to freeze for at least 30 minutes.
- When this happens, dip the top of the eclair in the milk chocolate. We continue the process with the other voters.
- When the chocolate has stabilized, make lines with the melted white chocolate.
- Return to the refrigerator to freeze well for 1 hour or overnight and enjoy.