How to make
We're diversifying the classic eclairs with poppy seeds and this way we get a slightly different version of this French mini pastry.
Prepare the steamed dough by heating the butter and water over medium heat. When the butter has liquefied, add the flour, poppy seeds, a pinch of salt and sugar and stir, until the mixture begins to separate from the walls and bottom of the cookware. Set it aside for 10 minutes, since the temperature should drop slightly.
Beat one egg into the steamed dough and beat with a mixer, then do the same with the other eggs.
The eclair dough is filled into a piping bag with a smooth or star shaped tip on one side and pipe out slightly elongated strips at a distance from each other.
Bake the delicious eclairs in a preheated oven at 390°F (200°C) for about 20-25 minutes or until they aquire a lightly golden brown color.
When they are ready, leave them for 10 minutes in the switched off oven with the open door.
Prepare the poppy cream from white or dark chocolate - it depends on your taste and preferences whether the cream is light and the poppy seeds stand out more, or if you are more fond of the intense taste of dark chocolate.
Regardless of which of the two types you choose, grate it and melt it along with the sugar.
Separately beat the eggs with starch, vanilla and a little of the milk.
Pour the remaining milk over the melted chocolate and stir over medium heat, until a homogeneous mixture is obtained.
Pour the eggs in a stream and boil the cream over a low/medium heat for 10 minutes or until it has thickened. Beat it all the times with a wire whisk, in order to make the cream fluffy and smooth. Then add the poppy seeds and mix everything well.
Leave the poppy cream to cool and pour it into a piping bag. If it is still too liquid, put it in the refrigerator to thicken.
Fill the eclairs with the cream and drizzle melted dark or white chocolate on top.
Enjoy the delicious eclairs with poppy cream as a dessert or with a cup of aromatic coffee.
