Vanilla Custard Choux Eclair

DIRECTIONS

• 1. Vanilla Custard.
• It is always better to prepare the custard before the choux pastry. It will allow the custard to cool down few hours.
• Cut the vanilla bean in the middle and scrap the seeds with a knife tip. You could also use few drops of vanilla extract.
• Bring to boil the milk and add the vanilla bean and seeds in the boiling milk.
• Remove from heat and let infused for 10 minutes.
• In a bowl combine egg, cornflour and sugar and whisk well the mixture until it become yellow/white.
• Filter the milk through a coffee filter or sieve.
• Pour the warm milk into the previous mixture and whisk vigourously.
• Return the mixture into the saucepan under medium heat and keep stirring.
• Let boil for 3 more minutes and keep stirring.
• Remove from heat and add the diced butter. Stir until it is entirely melted.
• Pour the custard into a piping bag and let it cool down for 2 hours (first hour at room temperature and then in the fridge).
• 2. Prepare the choux pastry or buy eclair shells.
• 3. The eclairs topping.
• Prepare 3 bowls – one for each colour.
• Mix 40g of icing sugar with few drops of food colouring.
• Add slowly some water with a teaspoon. Usually 2 or 3 teaspoon of water are enough.
• Combine with a spoon and stop adding water when the mixture is thick and shiny.
• You do not want something too liquid or it will not set on the top of the eclair.
• Store in plastic bags.
• Cut a edge of the bag to use as a piping bag.
• 4.Eclairs filling and decorating.
• Drill 3 holes on the top of the eclairs and filled with vanilla custard using the piping bag.
• Place the eclairs between two baking tray to hid the sides.
• Start decorating with the topping prepared in the plastic bag.
• Swirl one colour at a time.