Heart shaped éclairs

INGREDIENTS

• 1 kg of love (just kidding)125 ml water
• 125 ml milk
• 125 g butter
• 145 g flour
• 2 teaspoons of sugar
• Around 3 eggs or 220 g egg (more or less you need to check the consistancy)

METHOD

1. Bring water, milk, sugar and butter to a light boil in a saucepan and get it off the heat. Fold in the flour with a silicone spacular and stirr till you get rid of any lumps. Add it back on low heat and “cook” your dough until a very thin layer of the evaporated milk starts to form on the bottom of the pan.
2. Transfer the dough into a kitchen machine, whisk the eggs lightly and add the eggs a little at a time, while stirring on low. You can also do this by hand until the dough is glossy.
3. When the dough is ready you’ll get a V shape when the dough slides down from the spacular. You can add more egg if this is not the case
4. Let the dough rest in the fridge for around 30 minutes, then pour it into a piping. Preheat oven to 200°C and lower the temperature to 180°C right before you place your eclairs into the oven.
5. Add a piece of parchment paper on baking tray and pipe small heart shaped eclairs. Remember that they will dubble in size, so make sure they are ca. 3-4 cm wide in dia.
6. Bake the eclairs for around 36-42 minutes. They need to be golden brown and hard on the outside or else they’ll collapse!

Easy cream:

1. I made an easy pastry cream by combining 1 packet of vanilla pudding (around 500 g - follow the instructions on the package and let it cool down completely) and folding it with 300 g of whipped cream. I also added 50 g icing sugar and vanilla paste to the whipped cream.
2. Fill the hearts and dip them in ruby chocolate! Let them rest in the fridge for 30 minutes to 1 hour before enjoying!

This recipe was prepared and brought to you by the talented chef @bakedbylaora

A bakery near me