An eclair, formerly called pain à la duchesse or petite duchesse, is a pastry of French origin made of elongated choux pastry filled with pastry cream, with icing on top.
* Ingredients :
° Butter – half a cup
° Water – a cup
° Flour – a cup
° Salt – a quarter of a teaspoon
° Eggs – 4
° Vanilla – a small spoon
° Cold milk – two and a half cups
° Cream – a cup
° Powdered sugar – one and a quarter cup
° Vanilla extract – two teaspoons
° Chocolate – 60 gr
° Hot water – three tablespoons
° Butter – two tablespoons
* The method of work :
1- Mix half a cup of butter with a cup of water in a medium saucepan over a stove and let the mixture boil with constant stirring until the butter melts.
2- Add the flour and salt and stir well.
3- Take the pot off the heat, then add the eggs one by one and beat well.
4- Shape the dough into a semi-rectangular shape, then put it in an oven tray and put it in for 15 minutes at high heat.
5- Reduce the oven temperature, then bake again for 20 minutes.
6- Combine vanilla and milk in a medium bowl and mix well.
7- In a second bowl, mix cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract.
8- Combine the two mixtures together and mix well until the ingredients are homogeneous.
9- Cut the wreath horizontally in half, fill it with the filling, then close it again as it was.
10- Melt the chocolate and two tablespoons of butter in a medium saucepan over a stove, then add a cup of powdered sugar and a teaspoon of vanilla extract.
11- Add hot water and stir well until the mixture becomes smooth.
12- Take the mixture off the stove, let it cool down a little, then spread it over the icing stick and serve.