How to prepare lightning or éclairs?

Home Health How to prepare lightning or éclairs?
Health
June 24, 2026June 24, 2026By Mario Vásquez
How to prepare lightning or éclairs?

This technique allows you to obtain a light texture, crispy on the outside and soft on the inside, which makes it ideal for creamy fillings. It is very versatile because it can be sweet or salty.

For a special date, there is nothing better than entertaining it with some exquisite lightning bolts, recipe prepared by chef Stephanie Marroquín.

Ingredients

For the pasta choux

1/2 cup of water

1/2 cup of milk

1/2 cup butter

1 teaspoon sugar

1 pinch of salt

1 cup of soft flour

4 eggs

For the pastry cream

2 cups of milk

4 egg yolks

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon vanilla essence

1 tablespoon unsalted butter

For decoration

melted white chocolate

Preparation

  1. In a pot, place the water, milk, butter, sugar and salt. Place over medium heat until the butter melts completely.
  2. Add the flour all at once and mix quickly with a spatula, until forming a homogeneous dough that comes away from the sides of the pot.
  3. Cook for one minute. Remove from heat and let cool. Add the eggs one by one, and mixing, until you obtain a smooth and shiny dough.
  4. Place the dough in a pastry bag with a nozzle and form elongated strips on a tray lined with waxed paper.
  5. Bake at 230 degrees Celsius for 30 to 35 minutes or until the lightning bolts are puffed and golden. Let it cool completely so you can fill it.
  6. For the pastry cream, heat the milk in a pot. In a bowl, mix the yolks, sugar and cornstarch until it changes color.
  7. Gradually pour the hot milk over this mixture, continuing to beat. Return the preparation to medium heat and cook, stirring constantly until thickened.
  8. Remove from heat and add vanilla and butter. Cover with plastic and let cool.
  9. Make small cuts along the lightning bolts and fill them with the pastry cream.
  10. For decoration, melt the chocolate and decorate with lines. Makes 10 to 12 medium lightning bolts.

Chef profile Stephanie Marroquin

  • Pastry chef, with more than 10 years of experience in the gastronomic field.
  • His training has been complemented with eight international certifications in his specialty.
  • He has extensive experience in television, participating in different programs for Guatevision and other channels.
  • Publication of recipes for cooking segments in various newspapers in the country.
  • She has been a competition judge at gastronomic fairs and is a pastry chef at the Chef’s Center School of Haute Cuisine.

Source