The eclairs recipe you should try! French-style eclairs recipe: caramel choux paté…

One of the tricks to pay attention to when making French eclairs is to be careful not to overcook the eggs. Another important point is that while the caramel is melting, do not stir it and do not leave a metal spoon in it, if possible use a wooden spoon.


1 glass of water Milk

– 1 glass of water

– 200 g of butter

– 3.5 cups of flour

– 1 teaspoon of salt

– 7 eggs


– 1 liter of milk

– 1/2 cup of sugar

– 1 teaspoon of cornstarch

– 1 egg yolk

– 1/4 vanilla pod if you have 1 package of vanilla powder


– 1.5 cups of sugar

– 1 tablespoon of butter

– half a lemon

– 200 ml of cream

– cake bag


Take the milk, water and butter in a saucepan, mix them over the heat and heat until the butter melts. Add the flour and salt and mix with the liquids and remove from the heat after cooking. While mixing and cooling, add the eggs one at a time without interrupting the mixing. Be careful not to overcook the eggs during this time.

When it reaches the consistency suitable for squeezing with a pillbox, squeeze into 2.5 cm balls on a baking tray lined with baking paper. Bake in a preheated oven at 200 degrees until golden.

To make the cream, take 1 glass of milk from 1 liter of milk and add cornstarch. Then add the egg yolk and mix. Take the remaining milk in a saucepan and boil it with sugar and vanilla.

Add the boiling milk-sugar mixture by seasoning it to the egg-starch mixture. Mix until you get a custard consistency. If using a vanilla pod, remove it later.

For the caramel sauce, slowly cook over low heat in a pan until all the sugar is a caramel color and never stir. Then slowly add the lemon, butter and cream one at a time.

Stir gently as you add the cream and use a wooden spoon. You will see that it has the consistency of caramel sauce. Pate choux, that is, fill the cream you made in your eclairs and chill it. Then drizzle with caramel sauce and serve. Enjoy your meal!

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