Eclair Recipe

Instructions

1. 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.
2. Bring to a boil over low heat, stirring until thickened, transfer to another bowl, cover with cling film, and cool in the refrigerator.
3. 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.
4. 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.
5. 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.
6. 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.
7. Whip the cold whipped cream with sugar, and when the horns come up softly, put the cooled custard cream through a sieve and mix.
8. Pour into a piping bag and fill it with melted dark chocolate for coating on top.