Eclair Recipe

Name: Eclair
Prep time: 45 min
Cook time: 42 min
Total time: 1 h 27 min
Yield: 12
Cuisine: French
Ingredients: 2 Egg yolks; 3g Vanilla bean paste; 35g Sugar; 12g Cornstarch; 200g Hot milk; 60g Unsalted butter; 10g Sugar; 2g Salt; 70g Water; 70g Milk; 80g Cake flour; 110g Egg; 150g Heavy cream; 15g Sugar; Dark chocolate for coating

by Cooking Tree 2022-02-18

written by Cooking Tree 2022-02-18

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Eclair is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made an eclair filled with soft Diplomat cream~
Baked in a short, plump shape, they are cuter and better to eat one at a time.

If the dough is not too thin and should be just right, it will be thick and well baked.
If you fill it with cream and eat it right away, the crispiness is alive, and as time passes, the cream seeps in and becomes more and more moist.

It’s so delicious that once you eat it, you can’t stop eating it!
Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Eclair
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Rating: 5.0/5
( 1 voted )

Serves: 12 Prep Time: 45 Minutes Cooking Time: 42 Minutes 42 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks
3g Vanilla bean paste
35g Sugar
12g Cornstarch
200g Hot milk

60g Unsalted butter
10g Sugar
2g Salt
70g Water
70g Milk
80g Cake flour
110g Egg

150g Heavy cream
15g Sugar
Dark chocolate for coating

Instructions

Put egg yolk, sugar, and vanilla bean paste in a pot and mix, then add cornstarch and mix, pour in hot milk little by little and mix.
Bring to a boil over low heat, stirring until thickened, transfer to another bowl, cover with cling film, and cool in the refrigerator.
Put unsalted butter, sugar, salt, water and milk in a pot and boil over medium heat until the butter melts. Remove from heat, sift the soft flour and mix to form a lump.
Put on low heat and fry for about 2 minutes until the dough becomes translucent, then transfer to another bowl, spread out and cool slightly.
Beat eggs well, add little by little to the dough, mix, put in a piping bag fitted with a tip (869k), and pan in an oven pan.
Dip your hands in water to arrange the ends of the dough, bake in an oven preheated to 180 degrees for 15 minutes, lower the temperature to 160 degrees and bake for another 25 minutes, then cool.
Whip the cold whipped cream with sugar, and when the horns come up softly, put the cooled custard cream through a sieve and mix.
Pour into a piping bag and fill it with melted dark chocolate for coating on top.

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