My aunt loved to cook and I was afraid that the recipe would be lost. Luckily I came across her and she is cuter than ever!

My aunt loved to cook and I was afraid that the recipe would be lost. Luckily I came across her and she is cuter than ever!

Make a copy of this recipe.
To my dear friends and family, today I am sharing with you a very popular Eclair recipe that is a twist on our classic Midwestern dish, but not quite as delicious. From the moment French eclairs appeared on the table, they brought European trends into our homes for special family events and pans. The beauty of ingredients coming together in a beautiful symphony is fully expressed in this tall plate filled with butter and covered with
chocolates. Although the prospect of making a cake can be intimidating, I assure you that the finished product is worth the effort. If you want something special, enhance the cake experience with some whipped cream or a dollop of vanilla ice cream. If you want to complement the richness of the eclairs with fresh fruits such as blueberries and strawberries, these are prepared in a special way. Old Georgian Recipes Servings: 12 servings

What you need:
1.5 cups water
3/4 cup salted butter
Measured sugar 1 teaspoon
1/2 teaspoon salt
One cup all-purpose ingredients
Four large egg
1/2 cup heavy cream
cup powdered sugar
1 tsp. vanilla extract
semisweet mixed with chocolate 1/2 cup
Chocolate frosting requires 1/4 cup whipping cream.
What to do
Make sure your oven is preheated to 220°C. Roll up the parchment paper and set it aside.
2. Heat the oil, water, sugar and salt in a medium-sized saucepan. When the ingredients start to form a ball, add the flour and mix quickly. Remove from heat and give it some time to cool.
Three, beat the eggs one by one until the dough is smooth and shiny. Make sure you mix one completely before adding the next.
4. On the prepared baking tray, cut the dough into 10 cm long strips. Use a bag with a wide, regular opening for this.
5. Preheat the oven to 190°C. After 15 minutes, reduce the temperature to 190°C (375°F). Bake for another 25 minutes or until the top is golden brown. Remove from the oven and poke a small hole in the top of each mold to allow air to escape. Let it cool completely on the baking tray.
6. Beat 1 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form; This will fill it. Pour cooled eclairs with whipped cream

cream using a clean piping bag.

7. While making the glaze, bring 1/4 cup of heavy cream to a boil in a small saucepan. Once it comes to a simmer, remove from heat and whisk in the chocolate chips until smooth.

8. Before setting aside to set, dip the tops of each eclair into the chocolate glaze.

Tips and Variations

To make it more interesting, you may add a mocha flavor to the chocolate glaze by mixing in a teaspoon of espresso powder. You may also try flavoring the cream filling with almond or orange extracts for a change of pace. Before the glaze settles, top with chopped nuts or toffee pieces for a crunchier bite