The Éclair

The Éclair

Level:
Easy
Makes:
Recipe for approximately 20 éclairs

Pâte à choux

Used products: Pâte à choux

  • 160 g
    Whole milk
  • 160 g
    water
  • 15 g
    sugar
  • 5 g
    salt
  • 150 g
    butter

Preparation: Pâte à choux

Boil

Used products: Pâte à choux

  • 180 g
    flour

Preparation: Pâte à choux

Pour over and thicken with

Used products: Pâte à choux

  • 330 g
    whole egg(s)

Preparation: Pâte à choux

Add

Bake at 270°C with the oven turned off, then at 165°C with the oven turned on.

Crunch

Used products: Crunch

  • 150 g
    butter
  • 150 g
    flour
  • 150 g
    brown sugar

Preparation: Crunch

Mix

Roll out between two sheets of parchment paper.

Alunga™ Pastry Cream

Used products: Alunga™ Pastry Cream

  • 500 g
    Whole milk

Preparation: Alunga™ Pastry Cream

Boil

Used products: Alunga™ Pastry Cream

  • 20 g
    sugar
  • 45 g
    custard powder
  • 50 g
    egg yolks

Preparation: Alunga™ Pastry Cream

Pour over

Used products: Alunga™ Pastry Cream

Preparation: Alunga™ Pastry Cream

Pour over

Mix and let cool.

Lactée Supérieure Pastry Cream

Used products: Lactée Supérieure Pastry Cream

  • 500 g
    Whole milk

Preparation: Lactée Supérieure Pastry Cream

Boil

Used products: Lactée Supérieure Pastry Cream

  • 20 g
    sugar
  • 45 g
    custard powder
  • 50 g
    egg yolks

Preparation: Lactée Supérieure Pastry Cream

Pour over

Used products: Lactée Supérieure Pastry Cream

Preparation: Lactée Supérieure Pastry Cream

Pour over

Mix and let cool.