“A legendary and crispy texture with a gorgeous appearance”
Original Recipe Author
There’s nothing that screams elegance and sophistication like a delicate eclair. However, the problem with making these little delicacies is that they’re notoriously tricky to make!
The balance between a crispy texture and a soft interior is tough to achieve. Luckily for you, this easy eclair recipe is, as the title says, easy and leaves you with tasty little treats!
Let’s see how you can make this eclair recipe!
“Thank you so much for the recipe! I made the creampuffs exactly according to your instructions, and they came out excellent, puffy and didn’t collapse.”
Easy Eclair Recipe
- 1 cup water
- 1 stick butter-flavored substitute (diced (100 g))
- 1 tbsp. sugar
- ½ tsp. salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups heavy cream / Rich’s whipped topping (500 ml)
- 1 package vanilla instant pudding mix
- 4 heaping tbsp. confectioner’s sugar
- Preheat the oven to 350°F (180°C) with convection.
- Add the water, butter substitute, salt, and sugar in a pot on high flame and boil until the butter substitute melts.
- Remove it from the stove, add the flour, and mix with a wooden spoon until your dough starts to form.
- Take the dough out of the pot and place it in a mixer bowl
- Start kneading on low-medium speed (3) with a flat beater for about five minutes—until the dough cools down.
- Once the dough is cool, raise the speed to high, add one egg, then let it knead until it’s well combined.
- Slowly add the second egg and let the mixer continue beating until the egg is well absorbed too.
- In a separate bowl, beat the third egg and add half of it to the dough—this will help you get a perfectly flexible dough!
- Insert a star tip into your piping bag and fill it with the dough.
- Set the piping bag aside, and spray a cooking sheet with cooking spray, then cover it with parchment paper—the spray helps keep the paper in place while you work.
- Start piping out small creampuffs into the cookie sheet. Keep the amount to 20–25 pieces depending on your piping size.
- Insert the cooking sheet in the center of the oven and convection bake for about 25 minutes or until it turns a lovely golden shade.
- If they don’t turn golden after the 25 minutes, leave them for another 5–10 minutes.
- Don’t open the door while baking!
- Once done, turn off the oven and open its door just a smidge.
- Stick a wooden spoon between the door and its frame.
- Let the creampuffs set for another 10 minutes, then remove them.
- Place all your ingredients in a mixer with a wire whip and whip everything together.
- Pour the whipped cream into a pippin bag.
- Split the creampuffs (not all the way) and fill them with the cream.
- You can store your creampuffs in the freezer without any worries.
Because the dough isn’t too sweet, you can fill it with savory fillings if you like! For instance, you can use fried liver and onions or mushrooms.
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