These eclairs with almond cream taste like heaven! The recipe is pretty much similar to the basic éclair recipe which makes it simple and easy to prepare (especially if you already have an experience with making eclairs). It will take you 70 minutes to prepare these French treats. Here is the recipe:
- 1 cup spring water
- 1 teaspoon sugar
- 1/4cup regular butter
- A pinch of salt
- 1 cup all-purpose flour
- 1 large egg
- 2 egg whites
- 1 ½ cup low-fat milk
- 1 teaspoon powdered sugar
- 1 teaspoon almond extract
- Preheat oven to 400°F/200°C/Gas Mark 6. Use a non-stick spray to lightly spray a large baking sheet. Then, line the sheet with parchment paper. Now, make the cream-puff dough.
To make the eclairs:
- In a medium saucepan, bring the water, sugar, butter, and salt to a boil. All at once – stir in the flour; stirring constantly with a wooden spoon, cook until the dough starts to pull away from sides of the pan, about 1 to 2 minutes. Then, remove from heat and add in the egg and egg whites, beating vigorously after each addition, until dough is smooth and shiny. The dough will separate as you apply the eggs; keep beating as it stiffens, smooths out, and holds its shape.
- Spoon dough into a pastry bag fitted with a 1/2-in. plain tip and pipe it onto a baking sheet into 12 strips or rings. Place in the oven and bake until golden, around 25-30 minutes. Allow rest on baking sheet for 2 to 3 minutes or until cool enough to handle, then split in 1/2 lengthwise with a sharp knife so the steam can escape. Remove and cool completely on a rack. In the meantime, prepare the almond cream.
To make the almond cream:
- In a medium saucepan, combine flour, granulated sugar, and salt. Whisk in egg and milk. Place on the heat and cook over medium-low, stirring constantly, until the mixture coats the back of a spoon, around 7-8 minutes (don’t boil). Then, remove from heat and add in the almond extract and combine. Transfer to a small bowl. Apply the bowl into a larger one filled with water and ice cubes.
- Cover and refrigerate, until the batter mounds when dropped from a spoon, around 30 minutes. Next, spoon round 2 tablespoons of almond cream into each éclair. To finish, dust with confectioners’ sugar. Serve.