Recipes
Éclairs
Delicious éclairs with a crunchy topping
8-10 people
1 hour and 30 minutes
Start by making the choux pastry for the éclairs. In a saucepan, heat the milk, water, butter, salt, and sugar over medium heat until the butter is completely melted and the mixture begins to boil. Remove the pan from the heat and add the flour all at once. Stir vigorously until a firm dough forms that pulls away from the sides of the pan. Return the pan to the heat and continue stirring to cook the dough for a few minutes. Transfer the dough to a stand mixer and let it cool slightly. Add the eggs one at a time while the mixer runs at low speed, until you have a smooth and glossy batter. Fill a piping bag with the batter and pipe long shapes onto a baking sheet lined with parchment paper. Bake the éclairs in a preheated oven at 160°C for about 10 minutes, until they are golden brown and airy. Let them cool completely on a wire rack.
Next, prepare the pastry cream. In a saucepan, bring the milk, cream, sugar, and the seeds from the vanilla pods to a boil. In a separate bowl, mix the pudding powder with the egg yolks until smooth. Pour a small amount of the warm milk into the pudding mixture, stir well, and then pour it all back into the saucepan. Heat the mixture again over medium heat, stirring continuously, until it thickens. Remove from the heat, pour the cream into a shallow dish, and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely and whisk before use.
To fill the éclairs, make a small opening on the bottom and pipe the pastry cream inside using a piping bag. Finish them with a crunchy topping of your choice, such as glaze, roasted nuts, or sugar pearls.
