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French · Baking
Eclairs
Classic French pastries featuring delicate choux pastry and a rich, creamy filling of condensed milk and heavy cream.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the butter with water and bring to a boil.
2
Add all the flour, baking powder, and salt, reduce the heat, and stir until smooth.
3
Let the dough cool slightly, then beat in the eggs one at a time, mixing thoroughly after each addition.
4
Pipe the éclairs onto a baking sheet using a pastry bag.
5
Bake in the oven for 50 minutes at 170°C (340°F).
6
For the filling, whip the condensed milk with the heavy cream.
7
Fill the éclairs with the cream using a fine piping tip.
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