Name: Excellent éclairs with vanilla cream: A French pastry delicacy
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Ingredients: 500 ml whole milk; 3 tablespoons granulated sugar; 1 vanilla pod; 3 egg yolks; 3 teaspoons cornstarch; 125 g softened butter; 250 ml water; 50 g butter; 1/2 teaspoon salt; 150 g all-purpose flour; 4 eggs; 1/4 teaspoon baking powder; 2 tablespoons whole milk; 4 tablespoons powdered sugar

Preparation procedure

Prepare the vanilla cream: Pour the milk into a heavy-bottomed saucepan, add the sugar and the vanilla pod, which you split lengthwise and scrape out the seeds from each half. Add the pod and the seeds to the milk and heat over low heat.
Mix the yolks with the starch: In a bowl separate the yolks, add the cornstarch and mix into a stiff paste. Pour about 150 ml of the warm milk from the saucepan into this mixture and whisk well.
Cook the pudding: When the milk with the vanilla is heated, remove the vanilla pod. Add the yolk mixture and, stirring constantly, bring to a boil. Cook the pudding for about 3 minutes, until it thickens.
Finish the cream: Let the finished pudding cool for a moment and then beat it into the softened butter until a smooth cream forms.
Prepare the choux pastry: Preheat the oven to 200 °C. In a saucepan bring 250 ml of water with the butter and salt to a boil. Once the mixture starts to boil, add the flour and stir until the dough begins to pull away from the sides of the pan and forms a ball.
Beat the eggs: Transfer the finished dough to a bowl and let it cool until lukewarm. Then add the eggs one at a time and beat until the dough is smooth. Finally add the baking powder.
Shaping éclairs: Fill a piping bag with the dough and pipe lines about 2 cm wide and 10 cm long onto a baking sheet lined with parchment paper. You should get approximately 12. Bake in the preheated oven for 25 minutes until golden. Do not open the oven during baking.
Filling and setting: While still hot, slice the éclairs in half and let them cool on a rack. Spread a thick layer of vanilla cream on the bottom half of each éclair and close with the top. Let them set in the refrigerator for at least an hour.
Sugar glaze: Prepare the sugar glaze by mixing the milk and the powdered sugar. Whisk this mixture to a semi-thick consistency and pour it over the set éclairs.

Total preparation time: 55 minutes

Number of servings: 12

Conclusion

French éclairs with vanilla cream are an absolutely delicious dessert that not only tastes great but also looks wonderful. Thanks to their delicate texture and sweet glaze they are ideal for any occasion. Make this dessert for your loved ones and they will surely fall in love with it!

Excellent éclairs with vanilla cream: A French pastry delicacy recept

For 12 portions

Ingredients

For the vanilla cream:

For the choux pastry:

For the sugar glaze:

Preparation procedure

Total preparation time: 55 minutes

Number of servings: 12

Conclusion

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