Éclairs are popular light pastries made of custard dough and cream. By the way, their name means "Lightning" in French that is very symbolic. After all, the dessert is so delicious that it instantly disappears from the plate.
To prepare the dough for Éclairs, you will need 150g of flour, both 125g of milk and water, 100g of unsalted softened butter, 3-4 eggs at room temperature, a pinch of salt, and 1 tablespoon of granulated sugar. We prepare the cream using 300g of heavy cream, 250g of Mascarpone cheese, 3 tablespoons of icing sugar, 1 tablespoon of vanilla sugar, and 100g of pistachios. Pastry bags and baking sheets for piping Éclairs are also required.
In a saucepan, combine the milk, water, butter, sugar, and salt and bring to a boil. Remove from the heat, add the sifted flour all at once and stir with a wooden spoon stirring vigorously until the dough comes together in a thick and cohesive mass. Continue cooking the choux pastry over moderately low heat stirring until the dough starts to lag behind the saucepan walls. Remove a saucepan from the stove and transfer the dough into a bowl.
Mash the dough with a spoon or spatula to allow it to cool faster. Add one egg after another into the dough thoroughly mixing each time. The finished dough should be uniform and shiny in consistency so that it flows out of the spoon in a wide strip.
Put the dough into a pastry bag and pipe strips of 7-10 cm length onto a baking sheet, about 1 inch apart. Bake Éclairs at 190 ° C in an oven for approximately 30-35 minutes until golden and risen.
For the cream, whip the heavy cream with Mascarpone cheese. Add vanilla sugar to one half of the cream, and chopped pistachios to the other. Fill the pastries with ready-made creams by using a pastry bag. Put the Éclairs nicely on the paper serving moulds of an oblong oval shape and enjoy!
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