The dough needs to be chilled: a pastry chef shares the secrets of making eclairs

It's hard to find a person who doesn't like eclairs. They are delicious, airy with various flavorful fillings, covered with colored glossy icing. Shops and pastry shops always have a huge selection of this legendary French dessert, but sometimes you want to make your favorite cake yourself. Often, many people make mistakes in baking the base for eclairs, and therefore expectations do not always coincide with the result.

Today, the pastry chef of the KALYNA confectionery and restaurant Maxim Krechik will share the secrets of making eclairs exclusively for FoodOboz, and knowing them, you will definitely be able to cook the classics of French cooking. To watch the video of the French eclairs recipe, scroll to the end of the page.

Secrets:

1. The fatter the milk and butter you choose, the denser and more homogeneous the eclair will be.

2. Add the eggs when the dough is still a little warm, so it will be more glossy and uniform.

3. It is best to work with the dough that has rested in the refrigerator for 2-3 hours.

4. Do not open the oven during the baking process, otherwise the eclairs may fall and not rise again.

5. Be sure to cool the eclairs before filling them.

6. When you fill the eclair, you need to make two or three holes so that the air inside it does not squeeze out the cream and, accordingly, there is a lot of cream in the cake.

Watch the video of the recipe for French eclairs below.