Éclairs
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertFor 4 portions
- Water125 ml
- ButterOr: margarine, vegan butter50 g
- FlourOr: gluten-free flour, spelt flour75 g
- Eggs1 Stk
- Iodized salt1 pinch
- Sugar¼ tsp
- Heavy cream100 ml
- Vanilla extract¼ tsp
- Powdered sugar30 g
- Dark chocolate50 g
- Butter for glaze30 g
Step by step
- 1
Preheat oven to 200°C, line a tray with parchment paper.
- 2
Bring water, butter, salt and sugar to a boil in a pot.
- 3
Add flour all at once and beat with a wooden spoon into a smooth dough.
- 4
Return to heat for 2 minutes, stirring constantly until a ball forms.
- 5
Cool slightly, then incorporate eggs one at a time.
- 6
Fill dough into a piping bag and pipe 12 cm long strips onto the tray.
- 7
Bake 25–30 minutes golden, do not open the oven.
- 8
Cool and slice open from the side.
- 9
Whip cream stiff with vanilla and powdered sugar and pipe into éclairs.
- 10
Melt chocolate with 30 g butter, dip tops of éclairs and let dry.
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