Homemade éclairs: A timeless French delight reimagined

The name of the sweet pastry comes from the French language, specifically from the word "éclair," which means lightning. The name is said to come from the fact that this elongated dessert is consumed quickly. It's no wonder, as the choux pastry filled with custard cream or whipped cream tastes so good that it disappears from the plate in an instant.

Crispy and light choux pastry filled with delicious custard cream and covered in chocolate makes the perfect dessert for any occasion. It will charm your aunts at a name day celebration, impress friends at a party, and quickly bring a smile to the faces of your loved ones. Moreover, you don't need the skills of French pastry masters to prepare it.

Ingredients:

Pastry:

• 125 mL milk,
• 125 mL water,
• 125 mL butter,
• 2 tablespoons sugar,
• 310 mL all-purpose flour,
• 4 eggs.

Custard Cream:

• 500 mL milk,
• 5 egg yolks,
• 2 tablespoons all-purpose flour,
• 2 tablespoons cornstarch,
• 125 mL softened butter,
• 250 mL softened butter.

Glaze:

• 200 g milk chocolate,
• 60 mL cream (30% fat),
• pistachios for sprinkling.

Preparation:

Step 1. In a saucepan, pour water and milk, add sugar and butter, and heat until the mixture dissolves. Then add the flour and continue heating, stirring continuously, until a smooth dough forms.

Step 2. Transfer the dough to a bowl. Gradually add the beaten eggs, mixing continuously. Place the mixture in a piping bag. On a baking sheet lined with parchment paper, pipe the éclairs. Bake in an oven preheated to 180°C for 35 minutes.

Step 3. In a bowl, mix the egg yolks with 125 mL of milk, flour, and cornstarch. Bring the remaining milk to a boil, add the egg mixture, and heat until it thickens. Remove from heat, add 125 mL of butter, and mix. Set aside to cool.

Step 4. Dip the baked éclairs in melted milk chocolate mixed with cream. Set aside for the glaze to firm up a bit.

Step 5. Add the remaining butter to the cooled custard and mix until smooth and creamy. Transfer it to a piping bag. Cut the éclairs lengthwise and fill them with custard cream.

Step 6. Sprinkle with chopped pistachios. You can also use coconut flakes or skip this addition. Enjoy your treat!