lr.mpmn-digital.com
New recipes

Eclairs with vanilla cream and chocolate icing

Eclairs with vanilla cream and chocolate icing


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


For the shells, put in a bowl, on the fire, water, oil and a pinch of salt.

When it starts to boil, add all the flour, pull the bowl off the heat and mix vigorously until the dough is well blended.

Let the dough cool, then add one by one the eggs, mixing the composition after each one.

Refrigerate the dough for 30 minutes, then, with the help of a posh, draw sprite lines in the tray lined with baking paper.

Bake the eclairs for 35 minutes at 180 degrees, then let them cool.

For the cream, boil the milk with a pinch of salt and a tablespoon of sugar.

Rub the yolks with a little salt and sugar, until they froth, then dilute them with a little cold milk and add flour.

Dilute again with hot milk this time, gradually adding the entire amount of milk, then boil the cream, stirring constantly, until it boils 2-3 times.

Remove the bowl from the heat, add the essence and vanilla sugar and let it cool, covered with foil.

When it is completely cold, incorporate the mascarpone into the cream.

Section the cross-sections of the eclairs and fill them with vanilla cream, using posh.

For the icing, melt the broken chocolate into pieces, in liquid cream, adding the oil to obtain a more glossy icing.

Spread the icing immediately over the lid of the eclairs and let the eclairs cool until the icing hardens, then they can be served.

They are very good, especially cold from the fridge.

May it be useful to you!


PERFECT eclairs - with Vanilla cream and Chocolate icing

The eclairs are the dessert you find at almost all confectioneries, but still, you rarely find a good one, made correctly. The perfect eclipse is straight, without cracks, crisp and with balance between cream and countertop. Here's how to do it:

Put in a pot over medium heat until the butter melts. When the liquid starts to boil, take the pot off the heat.

Sift the flour all the time before using it! Add it over the hot liquid and mix well.

Put the pot back on the fire and mix until a flour pojghita is formed on the bottom of the pot (do not mix the pojghita).

Remove the top from a bowl and stir until cool.

Add over the cooled counter, little by little, stirring until integrated before adding the next amount of egg.

Put in a confectionery pos with dui with small fangs and place eclairs that bake at 180 C until they are brown.

Always use microperforated silicone mats as a base, possibly those specially for eclairs, with the size of the eclair drawn on them.


  • 500 ml of milk
  • 3 yolks
  • 40 gr starch (or 60 gr flour)
  • 100 gr brown sugar (can be replaced with white sugar)
  • 1 vanilla pod (or extract, vanilla essence)
  • 15 gr butter.

First we will boil the milk, water and butter. After the butter has completely melted, we will add the flour and salt, after which we will mix very well at first with a whisk, then with a spatula. It is important to be able to get as much water out of the dough as possible. We will notice that the dough for the eclaughter shells is ready when it starts to come off the walls of the pot, at which point it is removed from the heat and left to cool for 10-15 minutes. Why do we let the dough cool? If it is too hot when we add the eggs they will turn into scallops and we do not want this.

While the dough cools we can prepare vanilla cream. The first step is to boil the milk in which I put the seeds from the vanilla pod and even the pod (for a more pronounced taste of vanilla). In the video we forgot to specify that after the milk has boiled, the pod is removed. While the milk is warming, beat the yolks well with the brown sugar. We will stop only after they double in volume and turn white. Then we add the starch. You have to be careful because it is very sticky and will tend to stick to the robot's blade or target. Do not give up and you will see that if you put in a little effort, you will be able to overcome it.

After the milk has boiled, add it about three quarters over the yolks. Mix and then pour the composition into the rest of the milk and put it back on the fire, over low heat. Mix well and you will see that after about 5 minutes the composition will start to thicken as a sign that our pudding is ready. Remove from the heat, add the 15 grams of butter, mix well and cover with cling film, taking care that the foil touches it to avoid the formation of crust.

After you have prepared the cream, the 10-15 minutes have definitely passed, so you can incorporate the eggs, one by one, into the dough for the ecler shells. To make it easier for you, mix each egg with a fork and use a sturdy spatula. If you have a food processor, use the special dough paddle. After you have finished the dough, form the eclair shells on a tray previously lined with baking paper. You can use a posh or a cut-out bag.

The oven must be preheated and the baking time of the eclairs will be 15 minutes at 210 ° C, after which the temperature will be reduced to 180 ° C for another 15-20 minutes.

To prevent the flattening shells from flattening in any form, do not open the door for the first 20 minutes of baking. Another tip is not to open the oven door wide immediately after baking, but very little, possibly you can put a wooden spoon as a prop. After about 5 minutes, prick the eclairs with a skewer stick to remove the steam that makes them sticky.

At the end, fill them to your liking with vanilla pudding. You can use either a pos or a spoon and glaze them with chocolate.

Below you will find the video with the ingredients and how to make it:

If you liked our recipe, we invite you to share it with your friends. Maybe it will help them! Thank you and we are still waiting for you!


  • 500 ml of milk
  • 3 yolks
  • 40 gr starch (or 60 gr flour)
  • 100 gr brown sugar (can be replaced with white sugar)
  • 1 vanilla pod (or extract, vanilla essence)
  • 15 gr butter.

First we will boil the milk, water and butter. After the butter has completely melted, we will add the flour and salt, after which we will mix very well at first with a whisk, then with a spatula. It is important to be able to get as much water out of the dough as possible. We will notice that the dough for the eclair shells is ready when it starts to come off the walls of the pot, at which point it is removed from the heat and left to cool for 10-15 minutes. Why do we let the dough cool? If it is too hot when we add the eggs they will turn into scallops and we do not want this.

While the dough cools we can prepare vanilla cream. The first step is to boil the milk in which I put the seeds from the vanilla pod and even the pod (for a more pronounced taste of vanilla). In the video we forgot to specify that after the milk has boiled, the pod is removed. While the milk is warming, beat the yolks well with the brown sugar. We will stop only after they double in volume and turn white. Then we add the starch. You have to be careful because it is very sticky and will tend to stick to the robot's paddle or tel. Do not give up and you will see that if you put in a little effort, you will be able to overcome it.

After the milk has boiled, add it about three quarters over the yolks. Mix and then pour the composition into the rest of the milk and put it back on the fire, over low heat. Mix well and you will see that after about 5 minutes the composition will start to thicken as a sign that our pudding is ready. Remove from the heat, add the 15 grams of butter, mix well and cover with cling film, taking care that the foil touches it to avoid the formation of crust.

After you have prepared the cream, the 10-15 minutes have definitely passed, so you can incorporate the eggs, one by one, into the dough for the ecler shells. To make it easier for you, mix each egg with a fork and use a sturdy spatula. If you have a food processor, use the special dough paddle. After you have finished the dough, form the eclair shells on a tray previously lined with baking paper. You can use a posh or a cut-out bag.

The oven must be preheated and the baking time of the eclairs will be 15 minutes at 210 ° C, after which the temperature will be reduced to 180 ° C for another 15-20 minutes.

To prevent the flattening shells from flattening in any form, do not open the door for the first 20 minutes of baking. Another tip is not to open the oven door wide immediately after baking, but very little, possibly you can put a wooden spoon as a prop. After about 5 minutes, prick the eclairs with a skewer stick to remove the steam that makes them sticky.

At the end, fill them to your liking with vanilla pudding. You can use either a pos or a spoon and glaze them with chocolate.

Below you will find the video with the ingredients and how to make it:

If you liked our recipe, we invite you to share it with your friends. Maybe it will help them! Thank you and we are still waiting for you!


Eclaire recipe with vanilla cream and chocolate icing

I can't miss the much-loved eclairs with vanilla cream and chocolate icing on the winter holidays!

eclairs with vanilla cream and chocolate icing

I can't miss the much-loved eclairs with vanilla cream and chocolate icing on the winter holidays!

What we need to prepare the eclaire recipe with vanilla cream and chocolate icing:

  • For shells:
  • 500 ml of water
  • 250 ml oil
  • 350 g flour
  • 6 eggs
  • a pinch of salt
  • For vanilla cream:
  • 5-6 yolks
  • 6 tablespoons sugar
  • 1 l milk
  • 10 tablespoons flour
  • 250 gr butter
  • salt
  • vanilla essence
  • For the glaze:
  • 200 gr chocolate
  • 100 ml sm & acircnt & acircnă for cream

Here is how to prepare the eclaire recipe with vanilla cream and chocolate icing:

For preparation eclair shells, boil the water together with the oil and a pinch of salt, and when it starts to boil, remove the bowl from the heat and add all the flour.

Mix well and leave to cool, then add one by one, the eggs.

Leave the dough to rest for a few minutes, then put it in a posh with dui and draw the shapes of the eclere shells, in a tray lined with baking paper.

Bake the shells eclairs with vanilla cream and chocolate icing, for 20-30 minutes at 180 degrees, or p & acircnă brown nicely on the surface.

For vanilla cream, mix the egg yolks with a little salt to accentuate their color, then with the sugar, then gradually dilute, on a steam bath, with the hot milk.

Stir until thickened, add the essence, then allow to cool slightly, then gradually incorporate the butter, previously foamed.

Fill the eclairs with vanilla cream, then glaze with melted chocolate and heat.


Eclaire recipe with vanilla cream and chocolate icing

I can't miss the much-loved eclairs with vanilla cream and chocolate icing on the winter holidays!

eclairs with vanilla cream and chocolate icing

I can't miss the much-loved eclairs with vanilla cream and chocolate icing on the winter holidays!

What we need to prepare the eclaire recipe with vanilla cream and chocolate icing:

  • For shells:
  • 500 ml of water
  • 250 ml oil
  • 350 g flour
  • 6 eggs
  • a pinch of salt
  • For vanilla cream:
  • 5-6 yolks
  • 6 tablespoons sugar
  • 1 l milk
  • 10 tablespoons flour
  • 250 gr butter
  • salt
  • vanilla essence
  • For the glaze:
  • 200 gr chocolate
  • 100 ml sm & acircnt & acircnă for cream

Here's how to make the eclaire recipe with vanilla cream and chocolate icing:

For preparation eclair shells, boil the water together with the oil and a pinch of salt, and when it starts to boil, remove the bowl from the heat and add all the flour.

Mix well and leave to cool, then add one by one, the eggs.

Leave the dough to rest for a few minutes, then put it in a posh with dui and draw the shapes of the eclere shells, in a tray lined with baking paper.

Bake the shells eclairs with vanilla cream and chocolate icing, for 20-30 minutes at 180 degrees, or p & acircnă brown nicely on the surface.

For vanilla cream, mix the egg yolks with a little salt to accentuate their color, then with the sugar, then gradually dilute, on a steam bath, with the hot milk.

Stir until thickened, add the essence, then allow to cool slightly, then gradually incorporate the butter, previously foamed.

Fill the eclairs with vanilla cream, then glaze with melted chocolate and heat.


Prepare eclairs

Put water, milk, sugar, salt and butter in a saucepan on the fire. When the water boils and the butter is melted, add all the flour. Mix the dough with a wooden spoon until it becomes homogeneous. Turn the heat to medium and mix the dough for another 1 minute, to dry it better. Now let it cool for 5 minutes. Then with the help of a mixer we incorporate one egg at a time. At the end, the scalded dough must be consistent and keep its shape, but still soft in order to be able to be shaped with the dough and the dough.

Preheat the oven to 180 degrees. Place baking paper on a tray. The dough should be used immediately, so we put it in place and form slices about 8 cm long. We leave 2-3 cm between them because when baked they will grow. I fill a tray with eclairs from this dough. Now bake for 40-45 minutes until well browned and golden in the peel.
We take them out and let them cool. After they have cooled, they will be crispy, we put them in a bag to soften slightly until we prepare the cream.

Boiled chocolate cream

This is prepared in the same way as the vanilla one, the only difference being that at the end we will add the chocolate. Grate or finely chop the chocolate.
Mix the milk with 30 g of sugar, starch and put it on the fire, in a double-bottomed bowl. Cut the vanilla pod lengthwise, add the seeds and peel. Leave until it reaches boiling point, stirring constantly. In a bowl, mix the yolks with the sugar.
We immediately pour the hot milk over the yolks. We always mix with the goal. We put the mixture on the fire again. When it starts to boil, we leave it until it thickens like a pudding. We always mix with a tel. Set the pot aside, and let it cool for about 2-3 minutes. Then add the chocolate in 3 steps. Stir until smooth. Let it cool slightly. When it reaches room temperature add the butter and mix for 2-3 minutes. It can now be used to fill eclairs.

Prepare the fondant icing in a bowl. We fill eclairs and then put them through the glaze. We put them on a plate until the glaze hardens slightly. Then keep cool. Enjoy!


Method of preparation

For starters we will make the shells:

we will boil the water, the oil and the salt, when it started to boil we will put the flour in the block. After it cools, add the eggs one by one until you incorporate them all. Grease a pan with oil and with the help of a spirit pour the dough into the pan and put it in the oven until it bakes inside and browns outside.

Meanwhile we make vanilla cream:

Mix the sugar, yolks, flour and 50 ml. of milk, the rest boiling. After it has boiled, add it little by little, stirring constantly. Then we will put the cream on the fire until it thickens, when it starts to boil and it is thick, we turn off the fire and set it aside to cool. After it has cooled, put 3 tablespoons of vanilla essence, and then let it cool for 10 minutes.

For the icing, melt the white and dark chocolate in a double boiler, adding 2 tablespoons of oil to each one, mix until it becomes like a sauce.


Video: Θεϊκό Γλυκό Ψυγείου με 5 ΜΟΝΟ υλικά Γλυκό Ψυγείου Εκλέρ - Eclair Cake Recipe