Eclairs (Profiteroles)
5.0 (1)
Ingredients
- check_circleChoux pastry
- check_circle 125ml water
- check_circle 125ml milk
- check_circle 120g butter
- check_circle 1 tbsp sugar
- check_circle a pinch of salt
- check_circle 150g flour
- check_circle 5 eggs
- check_circle For the cream
- check_circle 2 eggs
- check_circle 3 tbsp sugar
- check_circle 3 tbsp flour
- check_circle 500ml fresh milk
- check_circle 1 vial or packet of vanilla
- check_circle 200g soft butter
Preparation
- Combine water and milk in a saucepan, add sugar, salt, and butter. Stir continuously until boiling, then remove from heat and add sifted flour, stirring for 2 minutes.
- Let the dough cool for about 10 minutes, then add eggs one at a time, mixing well until smooth. Transfer to a piping bag and pipe onto a baking tray lined with parchment paper.
- Bake at 180 degrees for 10 minutes in a preheated fan oven, then reduce temperature to 160 degrees for another 15 minutes.
- While the eclairs cool, prepare the cream by heating 350ml milk in a saucepan. In a bowl, mix 150ml milk, eggs, vanilla, and flour.
- Once the milk bubbles, reduce heat and add the mixture, stirring continuously until thickened. Finally, add butter and let cool.
- Make a small hole in the bottom of each éclair and fill with cream using a piping bag.
schedule
06/10/21