An éclair is a pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavored pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing. Other fillings include pistachio and rum-flavored custard, fruit-flavored fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
The origin of the Recipe it self is actually from France. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. In Indonesia, the country in which I came from, Eclair is very popular with the name of "Kue Sus". It is predicted that Eclair was first introduced to the Indonesian by the Dutch.
1. Put all the ingredients (excluding Flour and eggs) to a boiling pan. Heat in a medium heat until boil. Mix well while boiling.
2. After boiled, turn of the heat. Directly put the Flour. Mix well until becoming slightly like a Dough. Mix well until warm.
3. Add eggs one by one into the dough mix.
4. After the mixture is mixed perfectly, scoop a spoon at a time, creating a round shape on a baking tray.
5. Bake in a 200 degree Celsius preheated oven for 20minutes.
6. Take out and cool it down. After being cooled, cut the middle of the puff to put the cream inside.
Mix all the ingredients in a boiling pan. After the mixture is perfectly mixed, put in medium heat until it is boiled and thick.
Directly put one or two tea spoon of the cream mixture to the eclair puff.