Vanilla and white chocolate eclair made of
– choux pastry,
– pastry cream,
– pastry fondant,
– white chocolate.
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20 g cornflour
✔25g butter
✔Liquid vanilla
✔1 capful of rum
Montage
✔ White chocolate
✔ Silver food paper
✔ White pastry fondant
The recipe
For 7-8 eclairs
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
In a saucepan heat the water, milk, butter, salt and sugar.Off the heat, add the flour.Dry the dough.Pour into a bowl and then add the beaten eggs, gradually.Poach the choux pastry on a micro-punched mat with a fluted tip. Bake at 180°C for 35 to 40 minutes.
Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20 g cornflour
✔25g butter
✔Liquid vanilla
✔1 capful of rum
In a saucepan, boil the milk with vanilla. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return the mixture to the pan. Cook without stopping stirring. The cream will thicken. Remove from the heat, add the butter cut into pieces.
Assembly
Fill your éclairs with pastry cream using a piping tip. Heat up the fondant pâtissier and coat your éclairs with a ribbon nozzle.
I decorated my eclairs with a white chocolate decoration and silver foil.
