Eclairs
Servings: 12
Ingredients
For the Pate a Choux
- 500 g Water
- 200 g Butter
- 10 g Sugar
- 10 g Salt
- 300 g Cake Flour
- 300 g Eggs
For the Pastry Creme
- 1.5 l Milk
- 150 g Sugar
- 1 Vanilla
- 240 g Egg Yolks
- 75 g Cake Flour
Instructions
- 1. Put in a saucepan water, butter, sugar and salt and bring to a boil. Pull from heat and add flour. Return the pan to the heat and reduce heat. Stir vigorously with a wooden spoon until the mixture is removed from the vessel walls. Then transfer it into mixer ball and let it cool down around 60 degrees. Turn the mixer on low speed and add eggs one at a time. Put the finished paste in pipping bag with a round nozzle. Place baking sheet on a lightly greased tray and make cylinders about 10 cm. long and 2 cm thick. Bake in a moderate oven until ready. For Pastry Crème Put in a pan first three products to boil. In bowl. Beat remaining ingredients. Once the milk is at a gentle boil/simmer. Pour about 1/3-1/2 of the milk in the bowl with the eggs. This is called tempering. It keeps them from scrambling later and making lumpy cream. Now, bring the milk in the pan back to a rolling gentle simmer. You can add and 50-100 g butter as desired. Put cling film over the crème to prevent and skin from forming on the cream as it cools Leave to cool completely. Stuff eclairs with pipping bag by making with knife a small hole at each end of the bottom. Dip them in melted chocolate on top and leave them in the fridge to set.