Eclair

1. 1

   In a saucepan, combine water, sugar, salt, and butter. Place over medium heat and bring to a boil.

   5 min

2. 2

   Once boiling, add the sifted flour and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the saucepan.

   5 min

3. 3

   Transfer the dough to a bowl and let it cool slightly for about 10 minutes.

   10 min

4. 4

   Whisk in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.

   10 min

5. 5

   Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.

   0 min

   200°C

6. 6

   Transfer the dough to a piping bag fitted with a large round tip. Pipe eclairs onto the prepared baking sheet.

   5 min

7. 7

   Bake for 20 minutes. Then, reduce the oven temperature to 160°C (320°F) and bake for another 20 minutes, or until the eclairs are golden brown and dry.

   40 min

   160°C

8. 8

   Turn off the oven and slightly open the door. Leave the eclairs in the oven for 10 minutes to cool down.

   10 min

9. 9

   Let the eclairs cool completely. Cut them in half lengthwise and fill with vanilla cream.

   0 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.