For many of us, the word "eclair" conjures up a delicious and delicate treat that owes much of its flavor to choux pastry. The recipe for these pastries has been around for a long time, but every homemaker prefers to have their own unique twist on the eclair, each with its own nuances and nuances.

Eclairs are a pastry that originated in France, where choux pastry was first created in the mid-19th century by the pastry chef Marie-Antoine Carémie. Over time, baking techniques have changed and improved, but the recipe for making eclair pastry dough has remained unchanged.

Today we are ready to offer you a recipe to try from Yulia Vysotskaya, known to us all from many television programs.The éclairs she makes, according to numerous reviews from renowned chefs, meet the highest taste standards.

The Secrets to Yulia Vysotskaya's Successful Eclairs

Eclair recipe from Yulia Vysotskaya

Every time Yulia Vysotskaya appears on television, I'm reminded that the recipe she offers each time has its own nuances. The same applies to making éclairs. Yulia's homemade baking method can be successfully applied by any home cook. Vysotskaya's éclairs are prepared as follows.

The list of ingredients for future cakes looks like this:

  • flour – 150 g;
  • butter - 100 g;
  • powdered sugar - 50 g;
  • chicken eggs - 4 pcs.;
  • 2 yolks;
  • corn flour - 25 g;
  • milk - 500 ml;
  • vanilla sugar - 3-4 g;
  • a tablespoon of sugar;
  • 2-3 g of sea salt.

Cooking process

Filled eclairs from Yulia Vysotskaya

According to Yulia, the more natural fats in the dough, the better the quality of the cakes. Yulia Vysotskaya's recipe allows for precise control over every step of the culinary masterpiece.

Set the oven to 2200A lower temperature will be needed later, for further baking, once the dough has risen. Pour half of the milk into the saucepan, followed by the butter, salt, and vanilla. Heat everything together over low heat, then pour in the sifted flour, stirring constantly. Bring to a thick consistency and remove from heat.

According to Yulia's recipe, the éclairs should be airy, so beat the mixture with a whisk by hand to prevent it from becoming runny. Add the eggs one at a time to the cooled mixture.

Line a baking sheet with parchment paper and lay out the dough in neat strips. Place the baking sheet in the oven and bake the cakes for the first 10 minutes at 220°C.0, then reduce the temperature to 1900 and bake further for 15 minutes.

In a separate bowl, beat the cornflour, egg yolks, and powdered sugar until creamy. Once the mixture reaches a thick, white foam, add 250 ml of milk and heat. Bring the cream to a boil, stirring constantly. According to Yulia Vysotskaya, whose recipe we share with you, the cream should be applied to the cakes immediately after baking, before they cool.

After 30 minutes of fuss and effort, we get a whole baking sheet of the most delicious treat, which, once tasted, is hard to remain indifferent to.

Video recipe for eclairs from Yulia Vysotskaya