* éclair*

I made these…Ok, I didn’t actually make these but I made éclair’s that look like these-maybe even a little better looking. My host sister taught me how to make éclair’s and to my surprise I learned that they are really not that hard to make and they turn out amazing-ling delicious.

In Armenia, if you can’t be with the people you love on their birthday you celebrate anyways. People tell you congratulations, you eat good food, and often have a cake, and some drinks-this isn’t always but it has happened so I thought, why not. So for my guy friends birthday I made éclairs and brought them to the school that I work at. They were a big hit and people gave me kisses on the cheek in celebration of a birthday that isn’t even mine. It was great fun and yummy too.

How to make eclair’s
1 cup of water
1 cup of flour + 2 tablespoons
200g of butter
5 eggs
pinch of salt
1 cup of sugar
2/4 cup of water
1 teaspoon of vanilla
Begin by bringing water and 100g (half of the salt) and a pinch of salt to a boil. Turn down heat to medium and begin to add the flour. Mix until the dough forms-this will take around 7 minutes, but mix longer than you think you should. Take off the heat and you can let it cool a little. Add the eggs over the dough to prevent them from cooking on the pan,  add one at a time and mixing well. Emphasis on Mix.
Oil a cookie sheet. Similar to making cookies-spoon about two tablespoons of dough onto the cookie sheets with about an inch spacing. Then add a little dough about 1/2 teaspoon to the previous dough ball on the cookie sheets.  It is almost like you are making little snowman. You want there to be a defined bottom and top.
Then you place these in the oven. I am sort of guesstimating here about temperature and time. I would say probably cook them at 375 for about 30 minutes. The first batch we didn’t preheat the oven and I was told they were baked at 25C (which is a lie) and we cooked them about 40 minutes. The next batched cooked for about 30 minutes. I am sure the temperature of the oven is way off but there isn’t a way to tell how hot the oven gets here. So keep an eye on them and you want them to turn a little brown.
The cream
Two tablespoon of flour and 1 c of sugar and 2/4 cup of water. Over medium heat stir mixture slowly and allow it to boil. Let it cool slightly and thicken. If it is watery take off the heat and allow to cool and then slowly stir in more flour and then place back on heat. Put the (room temperature) butter into a container and begin to blend slowly add the warm-ish mixture of sugar, flour, and water. Add vanilla and mix. Let it cool completely.
Then take your eclair’s out of the oven and let them cool. Cut a small slit into the place the two balls of dough meet. Take your finger and clear out a place to put the cream. You want the two parts to still be connected and the slit hidden in the fold. Then spoon about two teaspoons or more of your cream mixture into the slit and close. Then eat with a cup of coffee and friends. enjoy.


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