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I had a crazy craving for eclairs for a long time and I remembered that when I was a child, my mother used to make mini eclairs. So I got on the phone and got to work.
- 1 cup oil
- 1 1/2 cup water
- 2 cups flour
- 8 eggs
- 1 knife tip fine salt
- creams of your choice, I used 1 sachet of chocolate pudding and 1 sachet of lemon cream
- for icing: 6 tablespoons powdered sugar + 3 tablespoons cocoa + 2 tablespoons olive oil + 3 tablespoons hot water.
Preparation time: less than 60 minutes
How to prepare Eclere RECIPE:
For the eclaire dough: put water + oil + salt on the stove in a saucepan over low heat. When it boils, remove from the heat and add all the flour at once. Beat with the mixer until it comes off the pan. Add the eggs one by one (after the first one has been added, add the second one ... and so on). Mix with the mixer until the dough comes off the pan. Add 6 tablespoons of cold water. Mix a little more and put in a spray (I used a spoon, that's why they came out round).
Put in the preheated oven over medium heat for 20-25 minutes. (depending on the oven)
Allow to cool and cut with a knife. Fill with the cream prepared according to the instructions on the envelope and glaze.
For icing: mix sugar + cocoa in a cup. Add the oil and mix vigorously with a spoon. Add hot water and stir further. I needed two servings of icing.
I enjoyed them with lime and mint tea, with honey and lemon. And my favorites were the ones with lemons.