Vanilla Eclairs by Laduree

July 2, 2013

Я уже готовила эти эклеры и вот спустя год решила повторить. Даже сейчас я с уверенностью скажу: это самые вкусные эклеры, из всех, что мне доводилось попробовать. Будет повод - обязательно приготовьте.  У меня был очень веский - осталось куча желтков от миндальных маффинов с малиной, которые пошли на крем. 
Рецепт на русском переписывать не буду, просто перейдите по ссылке: ванильные эклеры от Laduree 

In English
I have already tried these eclairs (here) and a year later I decided to repeat them. Even now I can say with certainty that these are the best eclairs I've ever eaten. It is very difficult to find perfect eclairs because there is always something wrong in them: either too fat buttery custard or too sugary ganache or too chewy choux pastry. But these are the true work of art: a tender choux covered with a delicate lace of crisp pastry and filled with light vanilla cream. This is the taste you want to feel over and over again.

Scroll down to find the recipe in English
Vanilla Eclairs
Recipe Saurce: Laduree Sucre

For the sweet crisp pastry:
100 g very cold butter;
125 g flour;
125 g sugar;
a few drops of vanilla extract;
Lightened pastry cream:
1 vanilla pod;
400 ml whole milk;
4 egg yolks;
80 g sugar;
30 g cornstarch;
25 g butter(at room temperature);
125 g heavy cream.
Choux pastry:
120 g flour;
100 ml milk;
100 ml water;
10 g sugar;
pinch salt;
80 g butter (at room temperature);
4 eggs.

Sweet crisp pastry:
1. In a bowl of a food processor combine flour, sugar, vanilla extract and cubed butter. Beat until the dough comes together. Shape it into a ball, wrap it with a plastic wap and place to the fridge for minimum an hour. 

2. Take the dough out and roll it in between two pastry sheets (1-mm thick). Place it to the fridge for one hour more. Then cut the rolled dough into 2x12cm stripes. Keep in refrigerator till needed.

Choux pastry:
1. Preheat oven to 180 degrees C.

2. In a small saucepan bring milk, water, sugar, salt and butter to a boil. Remove from heat and add the sifted flour. Mix vigorously until homogenous. Return the saucepan to low heat and stir for a minute until it forms a mass and all the water evaporates.  

3. Transfer the batter to a large bowl and let it cool. Add eggs one at a time, carefully incorporaing each one with a spatula or an electric mixer.  

4. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 5-inch long strips onto a prepared baking sheet. Place a strip of crisp pastry on top of each eclair. 

5. Place in oven and bake for 10 minutes. Slightly open the door of the oven (about 2-3mm) and bake them with the door ajar for 30 minutes more until golden (you can slip the handle of a wooden spoon to keep the door ajar). Remove eclairs from oven and place on a wire rack to cool.
Lightened pastry cream:
1. Cut the vanilla pod lengthwise and scrap out the seeds. In a small saucepan bring milk, vanilla seeds and the pod itself to a boil. Take it off the heat, cover with a lid and set aside to cool for 15 minutes. 

2. In a bowl whisk egg yolks and sugar, then add cornstarch. Take the vanilla pod out and discard it. Pour one thrid milk into the yolk mixture and whisk carefully to combine. Then pour everything back to a saucepan and return to heat. Heat pastry stirring constantly until it thickens. Take it off heat, pour it into a clean bowl and allow to cool for 10 minutes. Incorporate butter and cover the cream with a plastic wrap until ready to use. 

3. Whip the chilled heavy cream till stiff and accurately fold it into the chilled cream.   

Filling eclairs:
Poke three holes in the base of each eclair (one in the center and two from each side). Transfer the pastry cream to a piping bag fitted with a 8-mm (1/3-in) plain tip and fill the eclairs by piping cream into holes. Dust the tops with confectioners' sugar. 


  1. Очень интересная идея. Обязательно попробую, спасибо :)
    Первая фотография невероятная!

    1. спасибо, Влад ;)
      а по поводу эклеров, если как-то все-таки попробуешь - не пожалеешь, обещаю! После этих другие есть не станешь ;)