{"id":1806,"date":"2023-12-23T18:45:31","date_gmt":"2023-12-23T18:45:31","guid":{"rendered":"https:\/\/www.grandmothers-recipes.top\/?p=1806"},"modified":"2023-12-23T18:45:31","modified_gmt":"2023-12-23T18:45:31","slug":"pastry-cream-eclairs-a-real-treat","status":"publish","type":"post","link":"https:\/\/www.grandmothers-recipes.top\/?p=1806","title":{"rendered":"Pastry cream eclairs, a real treat!"},"content":{"rendered":"\n

Cream eclairs, a real treat! Eclairs are an excellentFrench dessert, made from choux pastry, filled with cream or cr\u00e8me p\u00e2tissi\u00e8re, as in this case, then usually covered with ‘a black glaze.<\/p>\n\n\n\n

When it comes to topping, there are many options depending on your preferences. In this recipe we will focus on preparing the custard base and filling.<\/p>\n\n\n\n

Ingredients of <\/strong>Cream \u00c9clairs  :<\/strong><\/h3>\n\n\n\n
    \n
  • 68g butter<\/li>\n\n\n\n
  • 75 ml of water<\/li>\n\n\n\n
  • 75 ml of milk<\/li>\n\n\n\n
  • 12 g of sugar<\/li>\n\n\n\n
  • 2 g the sel<\/li>\n\n\n\n
  • 125 g of eggs<\/li>\n\n\n\n
  • 90 g of flour<\/li>\n<\/ul>\n\n\n\n
    For the pastry cream:<\/strong><\/h6>\n\n\n\n
      \n
    • 90 g of sugar<\/li>\n\n\n\n
    • 2 g of vanilla extract<\/li>\n\n\n\n
    • 20 g of flour<\/li>\n\n\n\n
    • 12 g cornstarch<\/li>\n\n\n\n
    • 420 g of milk<\/li>\n\n\n\n
    • 60 g of liquid whole cream<\/li>\n\n\n\n
    • 22g butter<\/li>\n\n\n\n
    • 0.5 g of sel<\/li>\n\n\n\n
    • 6 egg yolks<\/li>\n<\/ul>\n\n\n\n

      Preparation of Custard \u00c9clairs:<\/h3>\n\n\n\n

      Step 1 :<\/h6>\n\n\n\n

      First, prepare the pastry cream: in a bowl, beat the egg yolks with the sugar to obtain a light and slightly foamy mixture.<\/p>\n\n\n\n

      Then add the cornstarch and sifted flour and mix well.<\/p>\n\n\n\n

      Then bring the milk to a boil in a saucepan.<\/p>\n\n\n\n

      2nd step :<\/h6>\n\n\n\n

      Pour half of the milk into the cream maker. Mix well to relax the cream.<\/p>\n\n\n\n

      Then pour the cream back into the saucepan with the remaining half of the milk and return the saucepan to a low heat.<\/p>\n\n\n\n

      Mix constantly until the cream thickens.<\/p>\n\n\n\n

      Finally, add the vanilla extract and mix well.<\/p>\n\n\n\n

      step 3:<\/h6>\n\n\n\n

      Transfer the cream to a bowl and let it cool for 10 minutes.<\/p>\n\n\n\n

      After this time, add the butter and mix.<\/p>\n\n\n\n

      Then cover the cream with cling film and store it in the refrigerator until ready to use.<\/p>\n\n\n\n

      At this point prepare the choux pastry: sift the flour into a bowl. In a saucepan, bring the milk, water, sugar, salt and butter to a boil.<\/p>\n\n\n\n

      As soon as the mixture boils, remove the pan from the heat and add the flour all at once.<\/p>\n\n\n\n

      step 4:<\/h6>\n\n\n\n

      Mix immediately with a spatula until the dough no longer emits steam.<\/p>\n\n\n\n

      At this point, transfer the dough to a bowl and let it cool.<\/p>\n\n\n\n

      Add an egg to the mixture and mix well using a wooden spoon or an electric mixer until the dough is smooth.<\/p>\n\n\n\n

      Repeat for all eggs.<\/p>\n\n\n\n

      Finally, the dough is ready when it is smooth and homogeneous.<\/p>\n\n\n\n

      step 5:<\/h6>\n\n\n\n

      Fill a piping bag fitted with a round tip or a star-shaped tip (1 cm in diameter).<\/p>\n\n\n\n

      So create strips of 10-12 cm on a baking sheet covered with parchment paper.<\/p>\n\n\n\n

      Sprinkle the \u00e9clairs with icing sugar and bake at 170\u00b0 for 40 minutes.<\/p>\n\n\n\n

      After 10 minutes of cooking, open the oven door slightly to allow steam to escape.<\/p>\n\n\n\n

      step 6:<\/h6>\n\n\n\n

      Continue cooking for another 30 minutes with the oven door slightly ajar until the \u00e9clairs are golden brown.<\/p>\n\n\n\n

      Remove the \u00e9clairs from the oven and let them cool on a rack.<\/p>\n\n\n\n

      step 7:<\/h6>\n\n\n\n

      Stir the custard using a spatula until smooth.<\/p>\n\n\n\n

      Finally, place the pastry cream in a fluted piping bag and garnish the \u00e9clairs.<\/p>\n\n\n\n

      Sprinkle with icing sugar and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Cream eclairs, a real treat! Eclairs are an excellentFrench dessert, made from choux pastry, filled with cream or cr\u00e8me p\u00e2tissi\u00e8re, as in this case, then usually covered with ‘a black […]<\/p>\n","protected":false},"author":2,"featured_media":1808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"\nPastry cream eclairs, a real treat! - Grandmothers-recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.grandmothers-recipes.top\/?p=1806\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastry cream eclairs, a real treat! - Grandmothers-recipes\" \/>\n<meta property=\"og:description\" content=\"Cream eclairs, a real treat! 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