I hope you are having a wonderful week so far! Things have been very busy here.
This impossibly delicious recipe is perfect for an afternoon or evening dessert served with tea or champagne.
Vanilla Eclairs
Biscuit Topping Ingredients
100g unsalted butter, very cold
125g cake flour
125g caster sugar
1 tsp pure vanilla extract
100g unsalted butter, very cold
125g cake flour
125g caster sugar
1 tsp pure vanilla extract
Choux Pastry Ingredients
120g cake flour
100mL whole milk
100mL water
10g caster sugar
1 pinch salt
80g unsalted butter
4 large eggs
120g cake flour
100mL whole milk
100mL water
10g caster sugar
1 pinch salt
80g unsalted butter
4 large eggs
Lightened Crème Pâtissière Ingredients
1 vanilla bean
400mL whole-fat milk
4 egg yolks
80 caster sugar
30g corn starch
25g unsalted butter
1 cup double cream
1 vanilla bean
400mL whole-fat milk
4 egg yolks
80 caster sugar
30g corn starch
25g unsalted butter
1 cup double cream
1. Cut the chilled butter into small pieces, then mix together with the flour, sugar and vanilla till well combined.
2. Bring the mixture together into a ball by hand and refrigerate for an hour.
3. Slowly pour the milk into the egg yolk mixture in a thin stream while constantly beating.
4. Pour back into the saucepan and bring to a boil while whisking, making sure to scrape down the sides.
4. Pour back into the saucepan and bring to a boil while whisking, making sure to scrape down the sides.
5. Leave the mixture to cool for approximately 10 minutes so that it is no longer boiling, then briskly whisk in the butter until the mixture is smooth and glossy.
6. Scrape the mixture into a non-reactive bowl and keep tightly covered with plastic wrap till ready to use. Once you’re ready to fill the eclairs, beat the cream to firm peaks then carefully mix together the cream and the pastry cream with a spatula.
7. Fill a piping bag with the mixture then pipe each eclair with the pastry cream in three places and dust with icing sugar before serving.
The unfilled pastries can be stored for up to a week in an airtight container; however, after filling the eclairs, it is best to store them no longer than 2-3 days they will become soggy.
xoxo, B
This recipe was shared from Laduree: Sucre The Recipes via here.
3 Comments
Coming just by you to say: thankyou,my dear girlfriend for all your tasty recipes and a very wonderful posts!!!
Mmmmmmm….this one must be perfect!:)*
Hugs to you,
***Violetta***
These look delicious and your photos are wonderful – making me hungry though!
Happy week-end mon ami! These are delectable …. Oh La La … no worries on them going soggy in this house they won't last hours..:) Hugs and blessings C. (HHL)