Eclairs dessert, recipe my way

## Crafting Eclairs: A Personalized Recipe Journey

Eclairs dessert, recipe my way

Today, I decided to create a delightful dessert that is both simple to prepare and exceptionally tasty. Allow me to introduce you to a true confectionery masterpiece that will leave you in awe. This delicacy, which originated in 19th-century France, is also frequently made in Serbia. I present my homemade éclairs—light and airy as a dream, filled with the finest creams that simply melt in your mouth. When you see them perfectly arranged and dusted with sugar, you will recognize that they surpass any store-bought variety, as they embody the secrets of traditional cooking and that genuine, rich flavor that lingers in memory. This dessert is easy to make and so delicious that it will disappear quickly. Follow the recipe.

Ingredients: simple, total time: 75 min., 21 eclairs

Dough Eckler:

Vanilla Cream:

White Filling:

Topping:

Preparation:

Pour water, oil and a pinch of salt into a medium saucepan, heat over low to medium heat.
When the water has heated up and before boiling, add the flour and mix with a wire or a wooden spoon to break all the lumps and make the dough uniform.
When the dough has become uniform, remove it from the heat and cool the dough.
In the meantime, make the cream.

Cream:

Add vanilla pudding powder to a small bowl and mix with 250 ml of milk, without lumps.
Put the rest of the milk to be heated on low, moderate heat, add sugar, vanilla sugar and lemon peel. Stir until the sugar is absorbed and the milk becomes hot.
Add the pudding mix in a milk from the cup and stir the cream constantly until it thickens.
When the cream has thickened, remove from the heat, leave the covered with nylon foil to cool.
While the cream is cooling, continue processing the dough.

Processing dough and baking:

Add the eggs to the chilled dough and mix with a wooden spoon, and then mix with a mixer to make the dough even.
Pour the mixture into an eclair tube or into a syringe and make two layers side by side.
Grease the oven tray and line it with baking paper.
With the help of a syringe, and with a wide, jagged addition squeeze the mixture to a length of 7-8 cm, the width should be about 3 cm, (should be a whole)!
Bake the dough prepared in this way in a preheated oven at 180°C for about 25-30 minutes. Do not open the oven, so that the dough does not subside before 25 minutes. If the dough, easy means it's ready, if it's hard, bake for another minute.
Cool the finished dough completely, then cut them gently (take a small serrated knife for cutting) into equal halves in the middle of the dough.

Assambling Eclair and Cream:

When the cream cools down, add butter cut into cubes and mix with a mixer until the cream becomes uniform and smooth.
Beat the whipped cream with powdered sugar with a mixer until stiff.
Fill the cake syringe with vanilla cream. If you don't have a cake syringe, you can also fill eclairs with a small spoon.
Add vanilla cream to each half of ecklair.
In another cake syringe, add the white whipped cream and spread over the vanilla cream.
Fold the eclairs like a sandwich and put them in the fridge to cool.
During this time, make the chocolate topping.
Stir in the melted chocolate and oil in a steamer, mix until it becomes even and smooth.
Take the eclairs out of the fridge and with the help of a small spoon, apply the chocolate as desired, you can apply it in a zigzag pattern or evenly.
Sprinkle with coconut flour as desired.
Let them cool for 2-3 hours.
Serve.

Buon appetito!

NOTE:

You can coat the eclairs with chocolate and add coconut flour as a decoration.
If you are not a fan of vanilla, you can make a chocolate and mascarpone filling and fill them, mostly you can be creative with this dessert in your own way. I usually make them like this and they always turn out well and the dough is nice and soft.
Keep the eclairs covered in a cool place for up to 3-4 days.