Eclairs with Vanilla and Chocolate Cream

When preparing dishes for a festive feast, we strive to ensure that everything we put on the table is not only delicious but also visually appealing. We especially put effort into desserts, which dont always turn out as we wish. These beautiful eclairs may look very complicated, but in reality, they are far from it. Additionally, they dont require much time or money to prepare. I truly recommend adding them to your must-have list of holiday desserts. For the filling, I used vanilla and chocolate cream, but you can use any other cream according to your taste.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dough

  • 1 dl Milk, whole milk

  • 1.5 dl Water

  • 80 g Butter, unsalted

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 150 g Flour, Wheat, bread flour

  • 4 pieces Egg, fresh

  • 1 spoon Powdered sugar

  • pieces Powdered sugar

Vanilijeva krema

  • 4 dl Milk, whole milk

  • 3 spoons Sugar, white

  • 1 bag Pudding, vanilla

  • 100 g Cheese, creamy

chocolate cream

  • 200 g chocolate, dark

  • 1 dl Sweet cream

  • 2 spoons Cheese, creamy

Steps

  1. Place milk, water, vanilla sugar, butter, and a pinch of salt in a pot and set it on the stove. Heat the mixture slowly until the butter melts.

  2. Add all the flour at once to the pot and stir continuously over low heat for a few minutes until a dough ball forms and pulls away from the sides and bottom of the pot.

  3. Transfer the dough to a flat plate to cool it down faster.

  4. Once the dough has cooled (it can still be slightly warm), place it in a bowl and start mixing. Gradually add the eggs one by one. Make sure each egg is well incorporated before adding the next. The final mixture should drop from the spoon in large blobs.

  5. Transfer the dough to a piping bag with a ridged nozzle and pipe 10 to 12 cm long sticks onto parchment paper. Leave enough space between them as they will expand during baking. Sprinkle the tops with a little powdered sugar.

  6. Bake the eclairs at 180°C for about 35-40 minutes, or depending on your oven. They should be lightly golden brown. Once baked, let them cool, then slice them in half lengthwise with a sharp knife and fill them with cream.

  7. Chocolate Cream: Place cream and broken chocolate in a pot and heat slowly. The mixture should not boil. Stir until smooth and liquid, then strain into another bowl and let it cool for a few hours (preferably overnight) in the refrigerator.

  8. Once the chocolate mixture has cooled, mix it well with a mixer to create a smooth, creamy filling. Optionally, add two tablespoons of mascarpone cheese. Transfer the cream to a piping bag and use it to fill the eclairs, then dust them with powdered sugar.

  9. Vanilla Cream: Bring three deciliters of milk and three tablespoons of sugar to a boil. In a deciliter of cold milk, smoothly mix the vanilla pudding powder. Strain the mixture into the hot milk and cook for 3 minutes, stirring constantly to prevent the pudding from sticking to the bottom of the pot. Let it cool.

  10. Mix the cooled pudding with mascarpone using a mixer. Transfer the cream to a piping bag and use it to fill the eclairs, then decorate them with melted chocolate.

Nutrition Information (Per 100g)

  • Calories: 364.02 kcal
  • Fat: 20.23 g
    • Saturated Fat: 11.18 g
  • Carbohydrates: 36.19 g
    • Sugars: 22.26 g
  • Protein: 6.51 g
  • Fiber: 1.73 g