Vanilla Custard Choux Eclair

READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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