- 250 ml Water
- 90 g Butter
- 150 g Flour
- 2 tsp Sugar
- 0.25 tsp Salt
- 4 Eggs
- 250 ml Cream
- 2 tbs Powdered sugar
- 2 tbs Baileys Liqueur
- 500 ml Milk
- 4 Egg yolks
- 100 g Sugar
- 1 tsp extract Vanilla
- 50 g Flour
- 2 tbs Butter
- 125 g dark Chocolate
We deserve a delicious treat every day. Sometimes we deserve more than one. Fancy, tempting éclairs with thick Baileys cream filling, vanilla cream foundation and chocolate topping. Turn every bite into a special moment. Soo Tasty with Soo Foodies!
- In addition you may smooth gently by fingers the dough in the baking tray for a more regular shape
- You can choose the filling according to your taste and it can be even an ice cream one
- For perfect result, always beat the cream cold. Take it out of the fridge, just before processing it
Sift the flour. Mix it with sugar and salt into a small bowl. Put aside.
Take a medium size saucepan and mix water and butter. Cook at medium heat on the hot plate for about 5 minutes until butter gets completely melted and water starts to boil. Put at once the flour mixture in and stir constantly with a wooden spoon until the dough starts coming off the walls. Reduce heat to low temperature and continue cooking and stirring 1-2 minutes more. Withdraw from the stove and let it cool for about 5 minutes.
Add eggs one by one in the still warm dough. After each egg, stir well until dough absorbs it completely. Then, continue with the next egg addition and stir again. Finally, you will have a smooth, glossy dough.
Baking the éclairs
Take 2 baking trays and place baking paper over. Fill an icing bag with half of the dough and start making small balls, about 3-5 cm in diameter, with fast, sharp movements. Leave about 3-5 cm distance between éclairs in the tray to have enough space amongst when they swell during baking.
Bake for about 15-20 minutes in a pre-heated at 200 C oven. At the end of the baking process reduce temperature to 180 C. Remove the tray from the oven and carefully make a small hole in each éclair to allow steam to evaporate. Return to the oven and bake for another 5 minutes, or until the pastry is completely crisp. Transfer to a rack to cool down. The éclairs should be cold before inserting the filling. Repeat the same steps with the second baking tray.
Filling the éclairs
Heat the milk up to boiling point in a medium size saucepan on the hot plate. Reduce to low temperature for 2-3 minutes more and turn the hot plate off.
Take big bowl and mixer and beat the yolks and sugar until light, creamy mixture is formed. Add vanilla extract and flour and stir all well with spatula. Carefully pour the hot milk in and stir.
Pour back the mixture into the saucepan and return to the hot plate at medium temperature. Keep stirring for about 5 minutes.
Withdraw from the hot plate and add butter. It will slowly melt from the heat of the cream. Stir well and let the cream cool down at room temperature.
We leave decoration to your imagination. You can have the éclairs plain outside, with Baileys cream filling inside. Or you can stick them with the Vanilla cream and enrich the flavor of the dessert. You can "paint" with chocolate on top. Choose your own style – chocolate stripes, zig zags, or entirely covered. Either way, this dessert is dissappearing in a flash of the light!