Eclairs with Custard Vanilla Cream
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
Eclairs with Custard Vanilla Cream
Ingredients
- Wheat Flour - 1 cup
- Butter - 3.9 oz
- Water - 5 fl oz
- Salt - ¼ teaspoon
- Sugar - 6 oz
- Milk - 17 fl oz
- Vanilla extract - 1 teaspoon
- Farm fresh eggs - 10 pieces
Step by Step guide
Step 1
First, let's prepare the dough. Pour half a cup of water into a saucepan, add 80 grams of butter, salt, and place it on the heat. When the water boils, add the cup of flour and mix vigorously. When the dough starts to pull away from the sides, it is ready, and you should remove it from the heat.
Step 2
Cool the dough to about 40–122°F and start adding eggs one at a time, mixing thoroughly each time. You will need about 5 eggs (give or take one, as you need to check the consistency of the dough: it should not be too runny).
Step 3
Preheat the oven to 374°F, spoon or pipe the dough onto a baking sheet. Bake the pastries in the oven for 20–30 minutes, depending on how you like your eclairs: crispy and browned, or soft and light.
Step 4
While the eclairs are baking, it's the perfect time to make the cream.
Step 5
Mix half of the milk with 6 egg yolks. In a separate bowl, mix sugar with 30 grams of flour. Add the sugar-flour mixture to the egg-milk mixture, stirring thoroughly to break up any lumps.
Step 6
Mix the remaining milk with vanilla extract and place it over high heat. When the mixture boils, remove it from the heat and gradually pour it into the second half of the cream. After mixing, pour the base back into the saucepan and return it to high heat, stirring quickly. When the cream starts to thicken and boil, remove it from the heat, pour it into a cool container, and add 30 grams of butter. Carefully mix the cream with the butter and let it cool.
Step 7
Remove the eclairs from the oven and fill them with the cream.
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