Pastry cream eclairs, a real treat!
Pastry cream eclairs, a real treat! Eclairs are an excellent French dessert , made with choux pastry, filled with cream or crème pâtissière, as in this case, then usually covered with a black glaze.
When it comes to trim, there are many possible options depending on your preferences. In this recipe, we are going to focus on preparing the base and the pastry cream filling.
Pastry Cream Eclairs Ingredients :
- 68g butter
- 75ml water
- 75ml milk
- 12g of sugar
- 2 g de sel
- 125g eggs
- 90g flour
For the pastry cream:
- 90g sugar
- 2g vanilla extract
- 20g flour
- 12g cornstarch
- 420g milk
- 60 g liquid full cream
- 22g butter
- 0.5 g de sel
- 6 egg yolks
Preparation of the eclairs with pastry cream:
Step 1 :
First, prepare the pastry cream: in a bowl, beat the egg yolks with the sugar to obtain a clear and slightly frothy mixture.
Then add the cornstarch and the sifted flour and mix well.
Then bring the milk to a boil in a saucepan.
2nd step :
Pour half of the milk into the creamer. Mix well to loosen the cream.
Then pour the cream back into the pan with the remaining half of the milk and put the pan back on low heat.
Stir constantly until the cream thickens.
Finally, add the vanilla extract and mix well.
step 3:
Transfer the cream to a bowl and let it cool for 10 minutes.
After this time, add the butter and mix.
Then cover the cream with cling film and keep it in the refrigerator until ready to use.
At this point prepare the choux pastry: in a bowl sift the flour. In a saucepan, bring the milk, water, sugar, salt and butter to a boil.
As soon as the mixture boils, remove the pan from the heat and add the flour all at once.
step 4:
Mix immediately with a spatula until the batter no longer gives off steam.
At this point, transfer the dough to a bowl and let it cool.
Add an egg to the mixture and mix well with a wooden spoon or an electric mixer until the dough is smooth.
Repeat for all eggs.
Finally the dough is ready when it is smooth and homogeneous.
step 5:
Fill a piping bag fitted with a round tip or a star-shaped tip (1 cm in diameter).
So create strips of 10-12 cm on a baking sheet covered with parchment paper.
Sprinkle the éclairs with icing sugar and bake at 170° for 40 minutes.
After 10 minutes of baking, open the oven door slightly to allow steam to escape.
step 6:
Continue baking for another 30 minutes with the oven door slightly ajar until the éclairs are golden brown.
Remove the eclairs from the oven and let them cool on a wire rack.
step 7:
Stir the pastry cream with a spatula until smooth.
Finally Place the pastry cream in a fluted pastry bag and garnish the éclairs.
Sprinkle with icing sugar and serve.