Vanilla Eclairs
Baking and Desserts | French cuisine
⏳ Time
2 hours + 1 day
🥕 Ingredients
13
🍽️ Servings
30
Description
Minimum batch size is 30 eclairs. If you make less dough, it may not turn out well. To achieve the right flour for eclairs, you should mix two types in a 1:1 ratio: regular high-grade flour (such as 'King Arthur' or 'Gold Medal') and Nordic flour with a protein content of 17%. To lighten the cream, fold in whipped cream just before filling the eclairs, using 26 grams of cream for every 10 eclairs. Use three pods of Bourbon vanilla and three pods of Tahitian vanilla.
Ingredients
- Milk - 30 fl oz
- Water - 12 fl oz
- Butter - 14.8 oz
- Wheat Flour - 9.7 oz
- Pasteurized egg - 13 fl oz
- 33% Cream - 6 fl oz
- Whole egg - 5.3 oz
- Corn Starch - 2.1 oz
- Vanilla Pod - 6 pieces
- Vanilla extract - 0 fl oz
- Powdered Sugar - 1.3 oz
- Sugar - 5.5 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
In a pot, combine the cream and 750 grams of milk.
Step 2
Slice the vanilla pods open, scrape the seeds into the mixture of milk and cream, and add the pods as well. Pour in the vanilla extract and sift in the powdered sugar mixed with vanilla.
Step 3
Heat the liquid to a hot temperature (60–158°F), cover with plastic wrap, and refrigerate for 24 hours.
Step 4
Combine water and 150 grams of milk in a pot, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot over medium heat and bring everything to a boil.
Step 5
Add the flour to the boiling liquid all at once. Immediately reduce the heat to low.
Step 6
Stir everything with a wooden spatula until smooth. The dough will form a ball and start to pull away from the sides.
Step 7
Toast the dough for 2 minutes. Once a crust forms at the bottom of the pot, it means the dough has released enough moisture to start absorbing new moisture.
Step 8
Cool the dough to 131°F. To do this, transfer the dough to a bowl and stir it methodically. You can measure it with a thermometer or test it with your finger. If it doesn't burn, it's ready.
Step 9
Gradually pour in the egg mixture in portions. Cover the dough with plastic wrap, pressing it against the surface, and refrigerate for one hour.
Step 10
Transfer the dough into a piping bag fitted with a 15–16 mm French star tip, and pipe the éclairs onto a perforated mat or baking sheet.
Step 11
Bake in an oven preheated to 150–320°F for 1.5 hours. Allow to cool for 2 hours.
Step 12
Remove the milk with vanilla and take out the pods. Heat the liquid to 60–158°F.
Step 13
Mix the egg yolks with 135 grams of sugar. Add the starch and stir everything together.
Step 14
Pour half of the liquid into the sugar with the egg yolks and starch, stirring constantly, then add the second half. Return everything to the saucepan and heat to 180°F. Once the cream thickens significantly and bubbles begin to form and pop, keep the cream over medium heat for 2–3 minutes.
Step 15
Pour the cream into a bowl and add 195 g of softened butter, mixing well. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for 12 hours.
Step 16
Poke holes in the bottoms of the éclairs in three places. Fill the éclairs with cream, starting from the edges. Decorate to taste.
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