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Eclairs with vanilla cream

Eclairs with vanilla cream


  • For eclaughter shells (ingredients are measured with the same cup, a cup with a capacity of 230 ml)
  • a cup of oil
  • 2 water dogs
  • 2 dogs flour
  • a little salt
  • 6 eggs husband
  • For the cream
  • 500 ml of milk
  • 65 gr flour
  • 110 gr sugar
  • 200 ml sweetened liquid cream
  • a teaspoon of vanilla concentrate
  • 3 eggs
  • For the chocolate icing
  • a chocolate Santa Claus :)) (that's what I had, you put 150 gr milk chocolate)
  • 40 gr butter

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Eclairs with vanilla cream:

How to prepare eclaughter shells



  1. Put the water together with the oil and salt in a bowl on the fire.

  2. Bring to the boil and simmer for a few more seconds.

  3. Turn off the heat and pour all the flour at once, quickly, then mix vigorously with a pear until completely homogenous.

  4. Leave to cool and when the composition is just a little warm, start adding eggs, one by one, stirring after each one until incorporated.

  5. Then take from the composition and put in a large duffel bag and spread on a tray, in which you put baking paper, chopsticks with dimensions of about 8 / 1.5 cm, leaving the distance between them.

  6. Put the tray in the oven that you have previously heated (2-3 minutes before putting the tray), and let it simmer (220-250 degrees) for 15 minutes (the sticks should be raised and lightly browned, then lower the temperature to 180 degrees and let them bake.After they were raised and browned I opened the oven door and pricked them all with a skewer stick to dry well inside.

  7. Take them out of the oven when they are "greasy" and nicely browned. I came up with 24 large pieces, approximately the size of a confectionery; if you make mini eclairs they will come out approx. 50 pieces.

Preparation Vanilla cream.



  1. Put eggs in a double-bottomed bowl together with the sugar and flour. Mix with a whisk and mix.

  2. Add the milk in a thin line, stirring constantly so as not to make the composition lumpy.

  3. Put the pot on the fire and let it boil, stirring so that it does not stick to the bottom of the pot.

  4. Stop the fire only when the composition has thickened, become like a pudding and comes off the walls of the vessel.

  5. Add the vanilla, put a cling film on top of the pot and leave to cool. The foil prevents the formation of a pojghite on the surface of the pudding.

  6. When the pudding has cooled, start adding, little by little, the liquid cream, stirring constantly. You will get a fluffy cream, excellent in taste.

  7. Cut the scallop shells in half, along the bassoon. Sprinkle the vanilla cream on the remaining pieces in the pan then cover each with the remaining lids.


Preparation Chocolate icing



  1. Put the chopped chocolate pieces together with the butter in a metal bowl.

  2. Place the bowl on top of a pot of boiling water.

  3. Stir gently until smooth.

  4. Take a teaspoon of the slightly warm icing and put it over each eclair, then put the eclairs in the fridge.

  5. Good appetite!