Mini Vanilla Eclair

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June 19, 2017

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  • Prep: 30 mins
  • Cook: 25 mins
  • 30 mins

    25 mins

    55 mins

  • Yields: Makes 30 pieces

Ingredients

FOR THE PATE A CHOUX (OR THE ÉCLAIR SHELL)

125 ml water

125 ml full cream milk

2 tablespoons white sugar

Pinch of salt

115 grams unsalted butter

140 grams all-purpose flour

4 pieces medium-sized eggs

2 tablespoons vanilla extract

FOR EGG WASH

1 free-range egg

FOR THE VANILLA PASTRY CREAM

250 ml full cream milk

60 grams white sugar

3 egg yolks

25 grams cornstarch

2 grams unsalted butter

2 teaspoons vanilla extract

FOR THE GLAZE

250 grams of dark chocolate

Directions

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.

TO ASSEMBLE

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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