Éclairs with Vanilla Pastry Filling

This dessert comes to be when a light, sweet éclair cake is filled with a luscious vanilla pastry cream and then topped with a light dusting of powdered sugar.

This delicious classic dessert is pretty easy to put together, just follow this recipe and you will have the best homemade éclairs.

Éclairs are simply the perfect dessert for parties, birthdays and any special holidays.

Éclairs with Vanilla Pastry Filling

Ingredients:

• 55g Cake flour (1.9Oz)
• 20g granulated sugar
• 50g unsalted butter (1.8Oz)
• Two eggs Beaten
• 50ml milk
• 50ml water

For The Custard Cream Filling:

• 125g whipping cream (4.4Oz)
• 25g granulated sugar (0.9Oz)
• 15g corn starch
• 50g unsalted butter (1.8Oz)
• 1 tsp. of condensed milk
• Two egg yolks
• 165ml milk
• 50ml water
• 1 tsp of vanilla extract

Éclairs with Vanilla Pastry Filling

Directions:

1. In a small pot, add in the butter, milk and water then bring it to a boil. Allow to boil for a couple of moments then turn the heat off.
2. Immediately add in the cake flour then mix until well combined and you have a very smooth paste-like batter.
3. Add in 2 beaten eggs and mix it in while the batter is still warm, the batter will thicken a little.
4. Transfer the batter to a bowl and cover with a plastic wrap. Make sure the wrap is in contact with the dough to prevent the top from drying.
5. To make the custard cream filling: In a bowl, add in 2 egg yolks and the granulated sugar and whisk to combine.
6. Sift in the cornstarch and mix it until completely smooth.
7. In another saucepan, add in milk and vanilla extract then heat until there are bubbles around the edge then let the milk mixture cool down a little bit and pour it in the egg mixture while stirring it until combined.
8. Pour the mixture into the saucepan and heat it over medium heat while stirring until it is thick.
9. Then add in the unsalted butter and stir until the butter melts.
10. Transfer the custard cream into a large bowl and cover with a plastic wrap then keep it in the fridge.
11. Take the batter out of the fridge and transfer it into a pastry bag and then on a baking tray, squeeze the batter out into a stick about 10 – 12 cm long.
12. Bake in a 383°F (195°C) for about 12 to 15 minutes then turn down the heat to 350°F (180°C) and bake for another 12 to 15 minutes.
13. When done, allow to cool completely on a rack.
14. For the cream filling, add whipping cream in a bowl together with a tablespoon of condensed milk then whip them until the cream is very light and smooth.
15. Remove the custard filling out of the fridge and add in the whipped cream then mix until they are incorporated and smooth.
16. When they are completely cooled, stick three holes at the bottom of the puffs and squeeze the vanilla cream mixture in the puffs.
17. Once filled, slice these puffs then dust them with powdered sugar.
18. Serve and enjoy.