Vanilla eclairs

During our holidays in France a few years ago , my fiancee discovered a french delicacy called eclairs.  It is a choux pastry filled with creme patissiere often flavored with either chocolate or coffee . I made mine plain but feel free to flavor it to your liking. I made 8 eclairs and use the leftover pastry to make cheese gougeres that will be featured in my next post.

vanilla eclairs

Ingredients:

Makes  8 eclairs:

For the vanilla cream:

*1 vanilla pod

*410 ml of milk

*100 grs of sugar

*5 egg yolks

*20 grs of flour

*20 grs of cornflour

 

For the pastry

*250 ml of water

*100 grs of butter

*125 grs of flour

*4 eggs

*1 pinch of salt

 

1.Split in half the vanilla , collect the seeds with a knife and place both in a saucepan with the milk.Start to heat the milk.

2.In a bowl whisk the egg yolks and sugar until pale and smooth , add the flour and cornflour then mix well.

3.Once the milk has boiled , pour half in the sugar mixture  , stir well and pour everything back in the saucepan.

4.Cook the vanilla cream on low heat while constantly stirring until it thickens, Remove the vanilla pod and chill in the fridge.

5.Preheat the oven at 190 degrees Celsius. In a saucepan place the water with the butter and boil.

6.Once it has boiled , pour the flour in the water , stir well with a wooden spoon , reduce the heat and dry the dough while stirring , it should form a smooth dough.

7.Place the dough in a bowl and incorporate the eggs one at a time while mixing well with a spoon so the eggs doesn’t cook . The dough should be shinny and paste like .

8.With a piping bag fitted with a plain nozzle , pipe fat lengths of pastry on a baking tray lined with greaseproof paper.

9.Bake 15 minutes at 190 degrees Celsius.

10.Once both cream and pastry are chilled , fill the eclairs using another piping bag fitted with a plain nozzle  .

11. decorate with some melted chocolate or icing .

Bon appetit

 

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