Eclair- a petit choux pastery




For the vanilla filling

  • 750 gram milk
  • 35 gram corn starch
  • 65 gram sugar
  • 6 egg yolks
  • 8 gram vanilla extract
  • A pinch of salt

For the petit choux pastery

  • 230 gram water
  • 160 gram flour
  • 1 gram salt
  • 100 gram butter
  • 4 eggs, room tempered

For the glaze

  • 150 gram chocolate
  • 50 gram full cream

The making of


Start with the vanilla filling.
Put all the ingredients in a large saucepan without any heat. Whip it together smoothly.
Put the saucepan on medium heat, bring it to boiling while you stir continously until the cream thickens.
Sift the mix into a bowl and cover it with cling wrap, let the cling wrap touch the surface of the mix, then you will not get a film on the mix.
Let sit in the fridge.


The petit choux


Preheat the oven to 250°C/480°F, prepare two pans with baking paper and set aside.
Put water, butter and salt in a medium saucepan and heat it on medium heat. Take the saucepan from the heat, add the flour (all at once) and stir it together completly with a wooden spoon.
Put it back on the heat and stir for about two minutes.
Put the batter in a bowl and add one egg at a time and stir in between each egg until it is completely mixed.
Pipe the batter onto the paper, about 10cm/4inches long.

Bake the petit choux for 10 minutes over water, lower the temperature to 190°C/375°F and bake them for 20-25 minutes longer over water.
Repeat this step for the second pan.
Let them cool befor you start filling them.


The ganach


Chop the chocolate and put it in a bowl.
Heat the full cream in a saucepan on medium heat, let it almost start boiling.
Pour the cream over the chocolate ant let it sit for a couple of minutes.
Stir the cream and chocolate until it has come together completely.
Let it cool.


Now you can assemble, good look 🙂

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