Put the water, milk, sugar, salt, and butter in a pot and place it on the stove at medium heat. Stir all the
ingredients and wait until it comes to a boil.
Remove pan from the heat and add in the flour; mix well using a wooden spoon. Put the pan back to the stove. Cook the mixture for about 5 minutes until it takes a rounded shape and until the consistency turns into dough.
Remove pan from the heat. Add the eggs one by one, including the two tablespoons of vanilla extract. Mix until well-incorporated.
Using a piping bag with a round- fitted tip, pipe the dough in a straight line of 5 centimeters on a tray covered in parchment paper.
To make the egg wash, beat the egg in a small bowl. Using a brush or your fingers, smooth out any bumps on the dough with the egg wash.
Bake for 20 minutes or until golden brown at 180 °C. 5 minutes before the end of the cooking time, slightly open
the oven to release the steam.
FOR THE VANILLA PASTRY CREAM
In a medium-sized pot, bring the milk and 30 grams of sugar to a boil.
Meanwhile, in a separate bowl, mix the egg yolks with the remaining sugar as well as the cornstarch. Mix well.
Remove the milk from the heat and pour 1/3 of it into the egg mixture and mix using a wooden spoon. Pour the mixture into the remaining milk.
Return the pot on the stove on a low-medium heat and continuously mix until the texture turns thick and creamy, for approximately 5 minutes.
Add vanilla extract after taking it out of the heat and strain the mixture into a clean bowl. Secure the top of the bowl with a plastic wrap and refrigerate.
FOR THE GLAZE
In a double boiler, melt the dark chocolate.
Put holes with the size of a pencil at the bottom of the pate a choux and using a piping bag fitted with a round tip, fill the shells with cream.
Top the éclairs with melted dark chocolate. Let cool and serve.
Mini Vanilla Eclair
(Featured in October - Novemeber 2015 Issue)
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