Vanilla cream éclairs

Name: Vanilla cream éclairs
Ingredients: 125 ml water; 125 ml milk; 100 g butter; 150 g flour; 1/4 teaspoon salt; 4 large eggs; 500 ml milk; 1 vanilla bean; 3 eggs; 100 g sugar; 80 g cornstarch; 125 ml whipping cream; 100 ml whipping cream; 50 g raspberries; 100 g milk chocolate; 30 ml milk

Dessert - Vanilla cream éclairs by Luciana E. - Recipia

Vanilla cream éclairs have golden shells, hollow centers and a smooth filling, topped with chocolate glaze. They’re usually served for dessert, and the cream is made ahead so it’s cold when you fill the shells. I like to leave the lid attached along one edge, so it’s easy to open for filling. Preparation: 45 minutes. Cook: 46 minutes. Rest: 3 hours and 40 minutes. Total time: 5 hours and 11 minutes. Servings: 10. About 415 kcal and 13 g protein per serving.

Ingredients

For the shells

125 ml water
125 ml milk
100 g butter
150 g flour
1/4 teaspoon salt
4 large eggs

For the cream

500 ml milk
1 vanilla bean
3 eggs
100 g sugar
80 g cornstarch
125 ml whipping cream

For the decoration

100 ml whipping cream
50 g raspberries
100 g milk chocolate
30 ml milk

Preparation

1. Beat the 3 eggs with the sugar, then add the cornstarch and mix well until smooth, with no lumps. 2. Split the vanilla bean, scrape out the seeds and put them and the pod in a saucepan with 500 ml milk. Heat until almost boiling, remove the pod and pour in the egg mixture, stirring vigorously. Cook over low heat for 8 minutes, until thickened and it comes away easily from the sides of the pan. Leave to cool a little, cover with plastic wrap pressed directly onto the cream and refrigerate for 1 hour. 3. Bring 125 ml water, 125 ml milk and 100 g butter to a boil. Once the butter has melted, add 150 g flour and 1/4 teaspoon salt all at once. Stir over low heat for 3 minutes, until the dough is smooth and comes away from the pan. Transfer it to a bowl and leave to cool for 10 minutes. 4. Beat the dough, then mix in the 4 large eggs one at a time, beating well after each addition. It may look split at first, then it will become creamy. 5. Heat the oven to 200°C. Put the dough in a piping bag and pipe éclairs onto baking trays lined with baking paper, leaving space between them. Bake for 15 minutes at 200°C, then for another 15 minutes at 180°C, until golden. Don’t open the oven during the first 15 minutes. 6. Turn off the oven and leave the shells to cool for 30 minutes. Cut them horizontally, without detaching the lids completely. 7. Whip 125 ml whipping cream and gradually fold it into the cold cream. Fill the shells with the cream. 8. Whip 100 ml whipping cream separately and add a little on top of some éclairs, along with 50 g raspberries. 9. Melt 100 g milk chocolate in a bain-marie, gradually add 30 ml milk and stir until you have a pourable glaze. Pour it over the éclairs and refrigerate them for 2 hours.

Notes

You can replace the cornstarch with 60 g flour; the shells and cream contain gluten, dairy and eggs. You can fill them a day ahead and keep them covered in the fridge for up to 3 days. They go well with black tea. I settled on the video version from Jamila Cuisine, which is explained very clearly; I baked two trays at once and made them a little too large, and a few sank, though they were very tasty. If the glaze sets in the bowl, warm it again over steam and stir before pouring.