Éclair
gourmet
Preparation time
40 minutiDifficulty
DifficileCooking time
20 minutiServings
6L'éclair ha origini francesi, risalenti al XIX secolo. Il suo nome, che significa "lampo" in francese, si riferisce alla velocità con cui si consuma. Tradizionalmente, viene farcito con crema pasticcera o panna montata e ricoperto di cioccolato o glassa.
Ingredients
- Fresh cream600 ml
- Water250 ml
- Dark chocolate200 g
- Type 00 flour150 g
- Powdered sugar100 g
- Butter100 g
- Vanilla extract5 ml
- Granulated sugar5 g
- Eggs4 u (240 g)
- Fine saltto taste
Procedure
0. In a small saucepan, bring the water, butter, sugar, and salt to a boil. Add the flour all at once and stir vigorously until the mixture forms a smooth dough. Remove from the heat and add the eggs, one at a time, until smooth.
1. Preheat the oven to 190°C. Place the choux pastry in a piping bag and pipe strips about 10 cm thick onto a baking sheet lined with parchment paper. Bake for about 20 minutes, until golden and puffed. Let cool.
2. Whip the fresh cream with the powdered sugar and vanilla extract until smooth. Use a piping bag to fill the éclairs with the cream.
3. Melt the dark chocolate in the microwave or in a double boiler. Add the hot cream and stir until smooth.
4. Dip the top of each éclair into the ganache and let it set. You can decorate with a dusting of powdered sugar.
5. I suggest presenting the éclairs on an elegant plate, perhaps accompanied by a fruit sauce or a few mint leaves for a touch of freshness.
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Creation date Apr 04, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.