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🍰 Classic Eclairs with Cream-Pudding Filling

307 kcal · 30 min · 4 servings

Classic Eclairs with Cream-Pudding Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the gelatin sheets in cold water according to the package instructions.
  2. 2. Insert the whisk attachment into the mixing bowl.
  3. 3. Pour the cold cream into the bowl.
  4. 4. Whip the cream without the measuring cup for 1.5 minutes on speed 4 until stiff.
  5. 5. Transfer the whipped cream into a separate bowl.
  6. 6. Clean the mixing bowl thoroughly.
  7. 7. Melt the drained gelatin in a small saucepan over low heat.
  8. 8. Remove the saucepan from the heat.
  9. 9. Stir a few tablespoons of the cream into the liquid gelatin.
  10. 10. Gently fold the gelatin-cream mixture into the remaining cream.
  11. 11. Chill the cream filling in the refrigerator.
  12. 12. Mix the pudding powder with the sugar in a small bowl.
  13. 13. Stir the mixture smooth with 6 tablespoons of cold milk.
  14. 14. Reinsert the whisk attachment into the mixing bowl.
  15. 15. Pour the remaining cold milk into the bowl.
  16. 16. Boil the milk with the measuring cup on the lid for 4 minutes on speed 1 at 100 °C.
  17. 17. Add the prepared pudding mixture.
  18. 18. Cook the pudding with the measuring cup for 2 minutes on speed 2 at 100 °C.
  19. 19. Remove the measuring cup.
  20. 20. Stir the pudding on speed 2 until it has cooled down (approx. 10 minutes).
  21. 21. Transfer the pudding into a large bowl.
  22. 22. Cover the surface of the pudding directly with cling film.
  23. 23. Chill the pudding in the refrigerator as well.
  24. 24. Add 250 ml of room-temperature water, butter pieces, and a pinch of salt to the mixing bowl.
  25. 25. Heat the mixture with the measuring cup for 5 minutes on speed 1 at 100 °C.
  26. 26. Add the flour.
  27. 27. Stir in the flour with the measuring cup for 15 seconds on speed 4.
  28. 28. Let the mixing bowl cool down uncovered for about 10 minutes.
  29. 29. Preheat the oven to 200 °C.
  30. 30. Remove the measuring cup from the lid.
  31. 31. Set the device to 40 seconds on speed 5.
  32. 32. Add the eggs one by one through the opening in the lid.
  33. 33. Continue mixing until the dough is smooth.
  34. 34. Whip the dough with the measuring cup for 25 seconds on speed 5.
  35. 35. Let the dough cool down uncovered for about 10 minutes.
  36. 36. Fill the dough into a piping bag with a large round nozzle.
  37. 37. Pipe 15 dough strips, each about 10 cm long, onto a baking sheet lined with parchment paper.
  38. 38. Bake the eclairs in the preheated oven for approx. 20 minutes until golden brown.
  39. 39. Do not open the oven door during baking.
  40. 40. Stir the cooled pudding again with a spatula.
  41. 41. Stir the cooled cream again with a spatula.
  42. 42. Gently fold the cream into the pudding.
  43. 43. Fill the filling into a piping bag with a large star nozzle.
  44. 44. Chill the filling again briefly.
  45. 45. Remove the baked eclairs from the oven.
  46. 46. Let the eclairs cool down completely on the baking sheet for approx. 30 minutes.
  47. 47. Carefully slice the cooled dough strips horizontally.
  48. 48. Place the top dough lids with the cut side down on a strip of parchment paper.
  49. 49. Warm the cake glaze according to the package instructions.
  50. 50. Brush the dough lids with the glaze.
  51. 51. Pipe some vanilla filling onto the bottom halves of the eclairs.
  52. 52. Place the glazed lids back onto the filled halves.
  53. 53. Arrange the finished eclairs on a large platter.
  54. 54. Serve the eclairs and enjoy!

Nutrition per serving