Classic Eclairs with Custard
Choux pastry shells piped and baked until hollow and crisp, filled with rich vanilla custard.
Ingredients
- Water250ml
- Butter150g
- Flour190g
- Eggs5pcs
- Milk500ml
- Sugar120g
- Egg yolk3pcs
- Vanilla sugar10g
- Salt2g
Steps
- 1
Bring water with 100 g butter and salt to a boil, dump in 150 g flour and stir into a smooth ball; cool slightly.
- 2
Beat in 4 eggs one at a time until the dough slowly falls off the spoon.
- 3
Pipe strips onto a baking sheet and bake at 200°C for 30-35 minutes without opening the oven.
- 4
Cook custard: whisk yolks, sugar, vanilla sugar and remaining flour with hot milk, thicken on low heat, finish with butter.
- 5
Fill the cooled shells with custard through a small cut or piping tip.
Nutrition per serving
10gProtein
39gCarbs
24gFat
410Calories
