Traditional recipes

Eclairs or mini-eclairs

Eclairs or mini-eclairs

Bring the water and oil to a boil, and when it starts to boil, add the flour, stirring quickly. Leave it to cool and mix from time to time. When it has cooled completely, add the eggs one by one and mix after each one. part with a wooden spoon until well incorporated.

From the composition thus obtained, balls can be formed with the help of a spoon, but I recommend that decorating syringe that will help extremely in the formation of eclairs. The latter are placed in a greased tray lined with flour. -40 minutes.

I didn't fit all in the tray and that's why I used that "grill" pan that proved to be very useful.

Meanwhile, prepare the cream: Beat the eggs, add the sugar and pour over it, a cup of heated milk. Mix the flour with the rest of the cold milk (in order not to form lumps, it is good to strain it) and add it over the other composition. -continuously on low heat. When it thickens, set aside, add margarine and mix until it melts. Add the vanilla essence and leave to cool.

When the eclairs are cooked, leave them to cool, then cut them (but not completely) and fill them with cream. At the end, we glaze them with melted chocolate.

The mini-eclipses are delicious and very easy to prepare.
In a bowl, mix water, oil and salt powder. Put the bowl on the fire and when everything starts to boil, add the flour in a block and mix with the mixer, until the dough comes off the walls of the bowl. Set the bowl aside and add the eggs, one at a time, mixing after each. In a tray greased with oil and lined with flour, with the help of a pos, place small, elongated dough shapes. Bake on high heat for 15 minutes, then on the right heat for another 5-10 minutes. Allow to cool and cut in half horizontally.

The milk is boiled and flavored with vanilla essence. Mix the yolks with the sugar, starch, then with warm milk, added little by little and mixing further. The composition is strained and boiled, stirring constantly, with a wooden spoon, until it thickens. The cream is allowed to cool, placing food foil right on its surface, to avoid the formation of the crust.
Fill the mini-eclipses with vanilla cream and decorate with melted chocolate. Store in the refrigerator until ready to serve.

Mini-eclips are served with cocoa or tea.
The source of this recipe is the culinary blog Truedelights.

Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:

No rule says that it is mandatory to form eclairs with this tip, so that your classic zig-zag shape comes out. But it helps a lot for the eclairs to have this shape, rather than the round one, because they are less likely to crack as they grow. The notched shape helps to release steam from the eclairs and keep them in intact shape.

Even if the eclairs from the confectionery are cut & # 8222 on the belly & # 8221, it is not necessary for you to do the same, unless you make them with whipped cream. If you make the usual chocolate eclairs or ness eclairs, it is enough to drill the eclairs on the back and fill them with cream using the pos. Thus, they will look much cleaner and you can easily decorate them, passing them through your favorite glaze.

An incredibly simple recipe: How to make the best eclairs in the world in just a few minutes, without any hassle

Eclairs are certainly among the best cakes in the world. Easy to make, with a fabulous taste, it is the perfect solution if you have a craving for something sweet.

Eclairs are certainly among the best cakes in the world. Easy to make, with a fabulous taste, it is the perfect solution if you have a craving for something sweet.


125 g flour
1/2 teaspoon salt

Chocolate cream:

1 cup cold milk
3 tablespoons sugar
2 tablespoons cocoa
1 tablespoon flour
rum essence
50 g butter
300 ml whipped cream

3-4 tablespoons cocoa
6 tablespoons water


Put margarine (butter) with water and salt on the fire. When it boils, add the flour and mix well. Boil a little over low heat. Remove from the heat and cool (in a saucepan with water). When it is almost cold, add eggs one at a time. Put it in the tray in the form of sticks and put it on the right heat (180 degrees Celsius) for 30 minutes and you can open the oven only after 20 minutes. After cooling, cut in half lengthwise.

Put them all in the pan except for the milk that is put in the middle and mixed. Boil over medium heat, stirring constantly, until thickened. Add the rum essence and 50 butter. Mix well, allow to cool.


Here comes the recipe for eclaire dough (pate a choux), the scalded dough from which you can make delicious eclairs, choux a la creme, profiteroles, Paris Brest, churros, etc. Contains some simple ingredients water, milk or used in combination, butter or oil, flour, a little salt and eggs.

Even if it is very easy to prepare, the eclair dough will be a failure if you do not follow a few basic rules. You will see throughout the article what these are and what steps you need to follow to get a successful eclaire dough.

Minieclere with vanilla cream and whipped cream recipe step by step

Minieclere with vanilla cream and whipped cream recipe step by step. How to make eclairs recipe? How to make eclair dough? How are eclairs baked? The recipe with all the secrets.

Ecler is a cake of French origin, prepared from an elongated baked dough (pate-au-choux), filled with various pastries: vanilla, chocolate, whipped cream, etc. and glazed with chocolate or fondant.

The French origin has left its mark on its name, which is called & bdquoecler & rdquo in all languages. Translated from the French & bdquoeclair & rdquo, it means & bdquofulger & rdquo.

Minieclere with vanilla cream and whipped cream recipe step by step

Before 1850, the eclipse was called the duchess's & bdquopainea (& bdquopain de la duchesse & rdquo), with the shape of a finger, rolled in almonds.

Antonin Careme is the famous pastry chef from the 19th century who modernized and perfected the eclair, he also invented the profiterole cake. The famous specialist in French pastry gave up almonds, filled the eclair with a pastry cream or jam and glazed it with fondant. This reinvention of the eclair brought delight among customers, and the cake spread all over France with the speed of lightning (eclair). Therefore, Antonin Careme is recognized as the inventor of the ecler, the cake that only 20 years after the pastry chef's death lost its old name of & bdquopaine of the duchess & rdquo and was baptized ecler.

After the cream has cooled, mix it a little to regain its creaminess, gradually adding the whipped cream. Put the cream for 5-10 minutes in the fridge. After this time we transfer it to a pos and fill the mini-eclipses.

For decoration: melt dark chocolate (along with a teaspoon of oil) and white chocolate.

Glaze with dark chocolate and draw dashes with white chocolate. Let it cool. We enjoy with lust & hellip

  • For shells, the baking temperature depends a lot on the oven. Mine is very strong, and because of this I set the temperature at 180 degrees Celsius. It is normally recommended to bake at 200 degrees Celsius.
  • For glazing, this is done by dipping the top of the shells in dark chocolate.
  • For a beautiful color, use homemade eggs.

The recipe and the pictures belong to Iulia Anghel and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the grades given by the jury is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Minieclere with vanilla cream and whipped cream recipe step by step

This eclair recipe with vanilla cream and chocolate icing is delicious. To prepare this cake recipe you must first prepare the dough.

To prepare the dough, put water in a bowl (or a saucepan, but MUST use a pot that can be put on the flame), add the necessary margarine and leave on the fire until the margarine melts. After the margarine has melted, add the caster sugar, a pinch of salt and mix until the sugar melts.

When the sugar has melted, remove the bowl from the heat and add the flour all at once and mix it as quickly and well as possible with a wooden spoon, until it is completely incorporated and a hard, non-sticky crust is formed. Let the crust cool until it reaches room temperature, then add the eggs gradually, one after the other, stirring after each egg until it is completely incorporated into the respective crust (so we don't put the eggs all at once, but we put them one by one).

We line a tray with baking paper and from the obtained crust long eclairs are formed, with the help of his pos, most of the times, I take them with a spoon and form a ball and put them in the tray, from place to place, not really next to each other (you can use an ice cream tongs, give a round shape to the eclairs and look better. Some call them Choux a la creme, but the recipe is identical, only the shape differs). Put the tray in the preheated oven and bake for 25-30 minutes until lightly browned. After they are baked, remove the eclairs and let them cool completely, only then we will fill them with cream.

After the eclairs have cooled, cut them in half with a knife, not at all, but enough to keep them aside and fill them with vanilla cream, using a spirit or a spoon.

To prepare the cream, break the eggs, put them in a bowl and beat them well. When the eggs are well beaten, add the caster sugar, the vanilla sugar sachets and beat the composition again until smooth, then add the flour and mix again. Pour the milk and mix until well blended. After we have incorporated all the ingredients, we put the bowl with the bottom in a pan with water and let it rise, thus obtained to boil on a steam bath until it thickens, about 15 minutes. If you are unlucky and your cream does not thicken, put the cream bowl directly on the flame, but stir continuously to avoid smoking and sticking to the bottom of the pan, and possibly add 1-2 tablespoons of flour to the composition, then mix with a fork. very quickly so as not to form lumps.

For the icing, take a saucepan, break the chocolate in it, add margarine, water and oil, in the necessary quantities and put the saucepan with all these ingredients on the fire, to boil, on a steam bath, until they all melt and a composition is obtained. homogeneous. Over the resulting composition add 2 tablespoons of cocoa and mix with a whisk so as not to become lumpy until the cocoa dissolves. I don't use commercial glaze because it's too thin. in the resulting glaze we soak the eclairs halfway, then we put them on a plate or on a tray and they are ready to serve.

- this scalded dough is really unpretentious and probably many of the circulating recipes are just as good, but my opinion is that the most important is the oven, along with the baking temperature (I heated it to 210, maximum 220 degrees) .
- it is preferable to use the pear-shaped target because it loosens the lumps well.
- if you choose to make long eclairs, there is no need to use a starry tip, especially if you want to glaze the eclairs with chocolate, it is preferable to have a smooth surface, in which case you will opt for a simple tip with a round opening.
- for the filling you can opt for whipped cream, chocolate or any other cream flavor, and instead of icing you can powder them with powdered sugar.

If you sprinkle a little grated chocolate over the eclairs with vanilla cream or simply among them, on the plate, you will get a special arrangement and you will surprise your guests both by the appearance and by the delicious taste of the eclairs!

Mini eclipses with vanilla cream, chocolate glazed cream and

Minieclere with vanilla cream and whipped cream recipe step by step. Crispy dough, fine vanilla cream and natural whipped cream. A wonderful taste, like in childhood! I wanted an easy recipe for cabbage! Explained in detail, it will help you make the best. Mini-eclairs Recipe: Delicious French sweets & # 8211 One of the hundreds. Decorate the eclairs with glaze and ornaments.

Here is the first recipe of the year, an eclair recipe that I will not deviate from when I want to prepare this dessert. When I thought of this recipe, the eclairs we ate came to mind when. Eclair is a French dessert from the 15th century. These mini eclairs with chocolate and whipped cream represent a delicious historical cake, much appreciated by. I made eclair dough in which I used, as fat, both oil and butter and sometimes margarine. Delicious, fluffy eclairs right at your home! Now I show you the classic recipe, I tested it and it comes out great, the eclairs are tender, crunchy & # 8211 exactly like the book and I promise you don't eat something like that. Advertising divine Advertising Advertising Advertising. Mini eclairs with vanilla cream Recipes.

Preparing the ecler shells: Cut off the top of the paper spirit. In a lime for the mixer put the shell mixture together with the eggs, the milk.