Eclair

éclair | Oblong choux shells filled with cream
70
servings
Vegan
Vegan
Eclair

Ingredients

  • 70 Pâte à  Choux shells
  • 1kg Custard - Pastry cream
  • Chocolate, dark (melted)

Components

Pâte à Choux

Ingredients

Butter mixture

  • 200 g Butter
  • 400 g Water

Flour mixture

  • 400 g Flour, all-purpose (sifted)
  • a pinch of salt

Egg mixture

  • 12 medium eggs
  • 1tsp Vanilla powder
  • 1tbsp Lemon zest

Preparation

In a Saucepan

  • ‍Melt the butter in the water.
  • Stir in the flour mixture all at once.
  • Stir well until a dough forms.

In a bowl

  • ‍Break the eggs in a bowl.
  • Add the vanilla and lemon zest to the eggs.

In the mixer (using the flat beater)

  • ‍Transfer the dough to the mixer.
  • Incorporate the eggs one yolk at a time. Beat well to incorporate completely after each addition.
  • ‍Keep on mixing for about 10 to 15 minutes until batter looks smooth and shiny.

Preheat the oven.

On lined baking sheets

  • Transfer the paste into the pastry bag.
  • Pipe the pastry (using  a large nozzle) onto the lined baking sheets  leaving enough space between the shells.

In the oven

  • Bake for about 15 to 20 minutes (don’t open the oven) until the shells puff up and turn golden brown.

Let cool before storing or filling.

Pâte à Choux
Pâte à Choux
Custard

Ingredients

Liquid Mixture

  • 1 L milk, liquid
  • 200 g Sugar

Egg Mixture

  • 4 Eggs
  • 200 g Sugar
  • 100 g Cornstarch
  • ½ tsp Vanilla powder
  • 1 tbsp Lemon zest

Preparation

In a cooking pot

  • Heat the milk.
  • Dissolve in the sugar.

In the mixer (using the Wire whip)

  • ‍Whisk the eggs with the lemon zest.
  • While whisking, add the sugar. Then add the cornstarch.
  • Still whisking, slowly pour in some of the hot milk.

In the cooking pot

  • Strain the mixture in the remaining milk.
  • Whisk continuously on low heat until the pastry cream becomes thick and creamy.
Custard
Custard

Preparation

  • Slit one side of each choux shells or make a hole on one side of each shell.
  • Fill the pastry bag with cool pastry cream.
  • Pipe in a generous amount of pastry cream in each shell.
  • Dip the top of each shell in Melted chocolate or spread the chocolate on the shells with a spatula.

Let the chocolate set before serving.

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Eclair
Desserts & Sweet Snacks

Eclair

éclair | Oblong choux shells filled with cream

Ingredients

  • 70 Pâte à  Choux shells
  • 1kg Custard - Pastry cream
  • Chocolate, dark (melted)

Preparation

  • Slit one side of each choux shells or make a hole on one side of each shell.
  • Fill the pastry bag with cool pastry cream.
  • Pipe in a generous amount of pastry cream in each shell.
  • Dip the top of each shell in Melted chocolate or spread the chocolate on the shells with a spatula.

Let the chocolate set before serving.

Storing

Custard filled shells should be stored in the fridge and consumed within 2 days.



URL: https://momsnotes.me/recipes/eclair
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