Éclairs
Classic French éclairs. Use real extracts for the best flavour.
Yields about 10-12.
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Components
Further Ingredients
Flavour extract (coffee, vanilla…)
Directions
Prepare the crème pâtissière.
Prepare the pâte à choux.
Pipe the pâte on a baking sheet with a star-shaped nozzle.
Bake at 180°C for 30 minutes (do not open the oven!).
Poke holes at the bottom of the choux and pipe the cream inside.
Melt the fondant with flavour extract, do not exceed 38°C.
Dip the top of the éclairs into the fondant.
Steps
1. Crème Pâtissière
Ingredients
500ml whole milk
4 egg yolks
90g sugar
45g cornstarch (Maïzena)
20g butter
2 tsp flavour extract (coffee, vanilla, whatever)
Directions
Heat the milk to a simmer.
Whisk sugar, cornstarch and egg yolks in a bowl.
Pour the hot milk over the mix, then return to the pan.
Boil for 1 minute while whisking constantly.
Off heat, add the butter and flavour extract.
Cover with film “au contact” and chill.
2. Pâte à Choux
Ingredients
125g water
50g butter
75g flour (T55)
2g salt
5g sugar
150g eggs (approx. 3 eggs)
Directions
Boil the water, sugar, butter and salt in a saucepan.
Add the flour all at once and stir over heat until it doesn’t stick to the sides.
Move to a bowl and incorporate the eggs one by one until a “V” shape forms.
3. Fondant ×0.5
Ingredients
200g white granulated sugar
60ml water
0.5 tsp flavour extract (vanilla/coffee)
Directions
Slowly mix the sugar and water in a saucepan.
As heat rises above 50°C, stop stirring.
Boil until the syrup reaches exactly 114°C.
Immediately pour the syrup into a flat glass dish. Do not scrape the pan.
Let it cool until it reaches 45°C.
Fold the syrup over itself with a metal spatula until it turns opaque and white.
Knead by hand into a playdough-like ball.
Store in a tupperware with film “au contact” at room temperature.
Category: pastry