HOW TO MAKE ECLAIR

INGREDIENTS

Éclair

• 45g butter
• 50g water
• 50g milk
• 1g salt
• 2g sugar
• 60g cake flour
• 110g egg

Custard Sauce

• 2 egg yolks
• 30g sugar
• 25g cornstarch
• 250g milk
• 20g butter

The Frosting

• 100g heavy cream/whipping cream
• 20g granulated sugar

METHOD

HOW TO MAKE ECLAIR

1. Heat and boil water, milk, butter, sugar, and salt.
2. Turn off the heat, add in cake flour; stir hard until all the ingredients come together. Turn on the heat (keep it medium), and keep stirring until some thin film forms on the bottom of the pan.
3. Transfer the dough to a clean bowl, let it cool down a little bit, and then use a hand mixer, beat while adding egg into it until it gains a very smooth and silky texture.
4. Put the batter into a pipping bag with a pipping tip and start to pipe out eclairs.
5. Dust them twice with powdered sugar.
6. Preheat the oven to 374℉(190℃) and bake for 20 minutes; then set the oven to 347℉(175℃) and bake for 20 minutes.

HOW TO MAKE THE CUSTARD SAUCE

1. Add sugar into the egg yolks, whisk until sugar slightly dissolves. Add in cornstarch and milk, whisk until smooth.
2. Heat and keep stirring the mixture until thickened. Add in butter, and stir hard until well combined.
3. Transfer custard sauce into a clean bowl, cover the sauce with plastic wrap, and set in the fridge to cool down.
4. You can take the sauce out, whisk it smooth, put them in a piping bag, and fill the éclairs or any cream puffs with it.

VIDEO INSTRUCTIONS

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Une publication partagée par Pastry Pictures (@pastry.pictures)

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

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