éclairs

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 250 g flour
• 125 g butter
• 15 g sugar
• 6 eggs
• 7 g salt
• 1 dash vanilla
• 250 g water
• 2 eggs
• 3 cups milk
• 1/4 teaspoon vanilla powder
• 3 tablespoons flour, sieved
• 6 tablespoons sugar
• 100 g semisweet chocolate
• 100 g butter

Recipe

• 1 the dough: mix water + butter + sugar + salt + vanilla over heat and bring to boil.
• 2 add all of the flour one time and mix it with the previous mixture until it forms a firm dough.
• 3 let it cool down.
• 4 put in the mixer.
• 5 first mix it at the lowest speed to let it cool down.
• 6 raise the speed and start adding the eggs one at a time. (don’t add one until the previous disappears).
• 7 the dough gets sticky and shiny.
• 8 fill the dough in pastry bag.
• 9 shape the dough into 10 cm fingers.
• 10 leave space between each shaped finger because they will rise during baking.
• 11 bake at 220c for 20-25 minutes.
• 12 leave the fingers to cool down then slit open each finger like u open a bun.
• 13 crème pâtissier: mix all the ingredients together then put on stove top and continue stirring to prevent sticking.
• 14 when the mixture reaches a gooey consistency, turn the heat off and let the cream cool down then chill in the fridge.
• 15 using a pastry bag, fill each eclair stick with the cream.
• 16 chocolate glaze: over a water bath, mix both chocolate and butter until completely dissolved.
• 17 dip each eclair finger into chocolate from one side only.
• 18 put on a rack and leave to cool.
• 19 chill in the fridge and serve cold.