If you're craving something refined with your tea, a classic flavor, and a noble French origin, then you should choose choux pastries. And éclairs are rightfully considered the most colorful pastry made from choux pastry. Today we will prepare eclairs according to Lisa Glinskaya's recipe.

Eclairs are oblong pastries made of porous choux pastry with a cream filling inside. They are usually topped with icing. Eclair means "lightning" in French. They were probably named so because they're eaten so quickly!

Éclairs, like all French desserts, have their own secrets. Elizaveta Glinskaya's recipes reveal the most important tricks for making perfect éclairs.

Eclairs with apple cream mousse

Glinskaya's chocolate-covered eclairs

To bake perfect éclairs, simply follow the instructions for preparing the dough and cream. But to create a true masterpiece with an unusual sweet and sour cream, follow Ms. Glinskaya's advice.

While choux pastry is always prepared using a strict technique, this light apple cream mousse is Lisa's own invention, making it an excellent substitute for the usual heavy buttercreams, condensed milk, and whipped cream.

For the test you will need:

  • filtered water - 125 ml
  • cow's milk - 125 ml
  • wheat flour - 150 g
  • chicken eggs - 4-5 pcs
  • granulated sugar - 1/2 tsp
  • butter - 100 g
  • vanilla pod

Lisa's first secret to perfect choux pastry is using the right amount of milk and water. Milk will give the pastry a lovely golden color, while water will give it a firm texture and prevent cracks in the crust.

So, mix the milk and water and bring to a boil. Split the vanilla bean lengthwise, scoop out the core, and add it to the milk. Natural vanilla will give the dough an incredible aroma.

Pour the prepared sugar into the heated mixture and bring to a boil. Then add the butter. The secret to a perfect dough is to ensure the butter and milk are thoroughly mixed together, otherwise the éclairs will simply separate during baking.

Pour the flour into the boiling mixture. Stir quickly and remove from the heat after 5 seconds. Finish mixing and return to the heat for another 5 seconds. Remove from the heat and let cool to 60 degrees Celsius (140 degrees Fahrenheit). Check with your hand. If you can touch it without burning yourself, you're ready to add the eggs.

The key to a good choux pastry is using the right amount of eggs. First, beat three eggs into the dough one at a time using a food processor or mixer. Then add two more eggs, beating them with a fork before adding them. Pour the eggs into the beating dough in a thin stream, watching how it behaves. If you add too many eggs, the dough will be too runny; if you don't add enough, it will become too dense and tough.

The resulting dough should be elastic and glossy. Transfer the dough to a pastry bag and pipe long strips, 1.5 cm by 15 cm, onto a parchment-lined baking sheet.

Bake the éclairs in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 10 minutes, then reduce the heat to 180 degrees Celsius (350 degrees Fahrenheit) and bake for another 10 minutes. Do not open the oven door during this time, or the éclairs will fall.

The process of preparing the cream

Eclairs with coffee

For the cream:

  • green apples - 400 g
  • water - 750 ml
  • sugar 150 g
  • lemon juice - 10 ml
  • vanilla stick
  • semolina - 80 g

This delicious signature cream, based on Liza Glinskaya's recipe, is quick and easy to make. It has a luxurious aroma, lightness, and a unique flavor. Peel the apples, dice them, and simmer in 750 ml of water. Meanwhile, make the caramel: melt the sugar in a saucepan until it browns.

Once the apples are cooked, without draining the water, combine them with the caramel and blend. Bring to a simmer and pour in the semolina. Add the vanilla and cook until the semolina is cooked. Cool and whisk the cream. This will aerate it and significantly increase its volume. It's important to remember that the colder the mixture is, the faster it will rise when whisked.

Now it's time to assemble our éclairs. To do this, poke small holes in the sides of the finished cakes. Using a pastry bag fitted with a fine tip, pipe the apple mousse cream inside the cakes.

Sprinkle the top of the eclairs with powdered sugar mixed with aromatic cinnamon.

A video recipe for eclairs from Liza Glinskaya