Vanilla Éclairwith custard cream
Light and hollow choux pastry éclairs filled with vanilla custard cream and topped with a smooth, delicate white glaze.
A proper éclair rises evenly and maintains a wide internal channel for filling. The panade must dry before gradually adding eggs, and the strips need to be of regular thickness. Complete cooling prevents condensation; only then is the cold cream injected through small holes at the base.
Ingredients
Cream and choux
Cream
Cream and choux
Cream and glaze
Cream and choux
Choux dough
Preparation
Cook the cream
Infuse 450 ml of milk with vanilla; cook with 4 egg yolks, 90 g sugar, and 40 g flour until bubbling, cover and cool.
25 minutesMake the panade
Boil 200 ml water with butter and salt, add 170 g flour all at once and stir for 2 minutes to dry.
10 minutesAdd the eggs
Beat 4 eggs and gradually incorporate until the dough falls in a thick, shiny ribbon.
10 minutesShape and bake
Make twelve 12 cm strips; bake at 200 °C for 15 minutes and at 175 °C for 25 minutes, pierce and dry for 5 minutes.
45 minutesFill and glaze
Inject the cold cream through three points at the base and cover each éclair with thick icing made with the remaining sugar and little water.
20 minutes
Substitutions
A serrated nozzle reduces cracks and helps even rising; vanilla bean gives a cleaner flavor to the cream.
Storage
Refrigerate in a closed container after filling, do not stack.
Approximate shelf life: Up to 2 days refrigerated; best on the day of assembly.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
