There are many recipes for Eclairs and at least as many different (combinations of) fillings that go with it. ‘Le chef’ Donovan advises everyone who makes eclairs for the first time to start with a basic recipe before starting to experiment with the more sophisticated recipes. His basic recipe is applicable for all recipe variations. Especially the dough making process is of ‘utmost importance’ for the final result.
This recipe serves 12 people (6 in case they all want 2 eclairs, etc.)
For the dough you need 250 ml boiling water, 250 ml cake flour, 4 eggs, 125 ml butter
Preheat oven to 190 C
Boil water and when boiling let it simmer. Add the butter until melted. Add flour to water/butter and stir until mixture forms a ball and does not stick to the sides of the pan. Take the pan from the heat and let it cool a bit. Beat the eggs one at the time through the mix until shiny with a wooden spoon. The dough must be shiny!!!
Pipe via a nozzle 12 pieces (see pictures) and bake for 30 minutes in the preheated oven. Let it cool off.
Melt chocolate and dip the eclairs into it. Let the chocolate cool off until it’s dry
Whip cream and pipe it into the eclairs.
For fillings you can also use crême, caramel, custard, etc.