Éclair

The éclair is a classic French pastry, but I will suggest a small Italian twist to make the dessert even more interesting.

Ingredients

• For the choux pastry (dough):

  • 125 ml of water
  • 125 ml of milk
  • 100 g of butter
  • A pinch of salt
  • 1 teaspoon of sugar
  • 150 g of flour
  • 4 large eggs

• For the filling:

  • 250 ml of milk
  • 3 egg yolks
  • 50 g of sugar
  • 25 g of flour (or cornstarch for a gluten-free version)
  • 1 vanilla pod or vanilla extract

  (For an Italian variation, you could add a touch of liqueur, such as Amaretto or Limoncello, to the custard)

• For the glaze:

  • 100 g of dark chocolate
  • 30 g of butter
  • 1 tablespoon of milk

Preparation

1. Preheat the oven to 200 °C (390 °F).
2. In a saucepan, bring the water, milk, butter, sugar, and salt to a boil.
3. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon.
4. Put back on the heat and cook, stirring until the dough pulls away from the sides of the pan.
5. Remove from the heat and let cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough becomes shiny and thick.
6. Put the dough into a piping bag with a smooth nozzle and form éclairs on a baking tray lined with parchment paper.
7. Bake in the oven for about 25-30 minutes or until they are golden and puffed up. Do not open the oven during baking.
8. Meanwhile, prepare the custard by heating the milk with the split vanilla pod (or with the vanilla extract). Beat the egg yolks with the sugar until they become light and fluffy, add the sifted flour, and mix well. Pour the hot milk over the beaten yolks, mix, and put back on the heat, letting the cream thicken on a low flame.
9. Once the éclairs are baked and cooled, pierce them on one side with a toothpick and fill them with the custard using a piping bag.
10. For the glaze, melt the chocolate with the butter and milk in a double boiler or in the microwave and then spread it on the éclairs.
11. Let the éclairs rest in the refrigerator so that the glaze solidifies.

If you added liqueur to the cream, it will give a distinctive note that combines French refinement with Italian taste. Éclairs are perfect for an elegant dessert after a meal or for a stylish afternoon tea.

Curiosity

Éclair in French means “lightning,” and it is thought that the name derives from the speed with which these pastries are usually eaten, given their deliciousness.