16 pieces

Éclair is a magical dessert. A long time had passed before I dared to prepare it because I had heard that it was very time-consuming. Patience is needed, but it is not complicated at all and it is worth! I assure you that this recipe is among the easiest recipes for èclairs. The taste is magnificent; authentic … unspeakable! I use the idea of Supichka. I use the same products, but I changed the baking and filling technology a bit. I have a special èclair tray, which somewhat facilitates my work and thus all the èclairs are of the same size. If you do not have, just pipe them on previously greased baking paper.


for the cream:

2 yolks

½ cup sugar

500 ml fresh milk

vanilla to taste

rum essence, to taste

2 tbsps flour

for the dough:

½ cup fresh milk

½ cup water

½ tsp salt

2 tsps sugar

100 g butter, unsalted

1 cup flour

4 eggs

for spreading the èclairs:

1 beaten egg

powdered sugar for sprinkling

Preparation of the cream:

In half of the fresh milk, dissolve the flour with the yolks. Beat well to a homogeneous mixture.

Heat the remaining milk on the hob together with sugar, vanilla and rum. Shortly before boiling, add the flour mixture while constantly stirring. It takes a few seconds to thicken. The hob should be at the lowest temperature. The cream is ready. I put it aside to chill.

Preparation of the dough:

In a pot, I boil milk, water, salt, sugar and butter. Then simultaneously add the flour, immediately take it off the hob, stir vigorously and continuously with a whisker until you get a smooth mixture.  

Pour the ready dough into a large bowl and wait for it to cool slightly. I gradually begin to add one by one the four eggs, stirring each one very well so that it is fully absorbed by the mixture before adding the next one.

In the end, I get not very dense gleaming dough. I put it in a nylon pipe bag and with a big star nozzle I pipe eclairs (I use previously greased èclair tray). Sometimes I pipe them into a larger macaron tray (they become round and nice). I spread them with the beaten egg.

Bake in a preheated oven at 200ᴼC with a fan for 25-30 minutes. During baking, do not open the oven! I watch them out through the glass. Once ready, turn off the oven, lightly open the door and let the èclairs cool completely. If you take them out directly, they will get smashed and will extremely reduce their volume.

The chilled èclairs I thoroughly cut with a sharp knife. A pocket is formed during baking, so it’s very easy. Just be careful to not smash them. Using a spoon, lengthwise, I put the cream. If you have formed round èclairs, drill a small hole in the base through which you pipe the cream into the pocket (using a piping bag).

The ready èclairs I sprinkle with powdered sugar.