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Homemade Eclairs with Crème Pâtissière

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Ingredients

Eclairs
75 ml Milk
75 ml Water
60 gr Butter
120 g Plain Flour
30 gr Powdered Sugar
150 gr Egg about 3 to 4 eggs
Pastry Vanilla Cream
500 ml Milk
6 Egg Yolk
100 gr Powdered Sugar
10 gr Vanilla Sugar
40 gr Plain Flour
2 tsp / 1 bean Vanilla Essence or bean if you have
1 & 1/2 tsp Brandy optional

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Homemade Eclairs with Crème Pâtissière

Cuisine:
  • 1 h + cooling time
  • Serves 8
  • Easy

Directions

I think it was two years ago when I discovered a great pastry shop next to the place where I was working back than. And they had the perfect eclairs, topped with chocolate, smooth cream and very good crust. Those were my little treats from time to time and I kept looking at them and thinking “I wish I could make these at home and just eat a ton of them!” So, guess what? I finally got the courage to try… And, of course, I used a recipe that I knew it will be foolproof, from Savori Urbane and they could not turn more perfect than this! I think they are actually a bit better than the ones that made me fall in love with this dessert.

eclairs1

But enough about what an amazing home chef I am and more about the dessert and the recipe. It’s a shame to make great eclairs and not have a cream to serve them with. So, I was looking for a long time for the correct recipe of this kind of Crème Pâtissière and I mixed so many recipes that I can’t remember anymore from where I took them. But the end result is a very successful mixture that tastes exactly like the one from the bakers. There is no butter in it, we don’t incorporate cold milk after it’s boiling and we don’t cool it in the freezer. This is not hard to make, but there a lot of bad recipes out there, that can ruin a delicious authentic French cream.

eclairs4

Oh, and I forgot to tell you the most important aspect. If you follow the recipe and you don’t open the oven, it’s impossible not to make these to perfection. I know you can’t believe it, but it’s super easy to make!

TIPS:

 I don’t recommend baking 2 trays at the same time, because the oven procedure is pretty delicate and they need a lot of air to dry.

I would also not recommend to crowd them in the tray because they need room to expand. My regular oven tray was sufficient for only 4 of them at a time.

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Steps

1
Done

Crème Pâtissière

We start with this because it needs a long time to cool off. Some people recommend 2 hours some others say 4 hours, while mine gets cooled in about 3, so let's say you will need about 2 to 4 hours for this. So, heat the milk with vanilla in a sauce pan.

2
Done

In a bowl mix the egg yolks with sugar and vanilla sugar until light in colour. Add the flour and incorporate well. Pour the hot milk over and whisk. Pour back in the pan and boil until thick using a rubber spatula to prevent from sticking to the bottom. Boil for only 1 more minute after you start seeing bubbles. Remove from fire, mix in the brandy, if using, and stir to incorporate.

3
Done

Lay down some plastic foil in a dish and pour the cream. Cover and wrap in plastic foil and cool at room temperature. After 2 h turn on the other side to coll evenly. Whisk or stir before using, to get rid of any lumps.

4
Done

Eclairs

Boil the milk with water, butter and sugar in a sauce pan. Remove from fire, add salt and mix together with flour until you obtain a very thick dough.

5
Done

Put it back on low fire and cook for 3 minutes. This way the water evaporates and we will obtain hollow eclairs, exactly how we want them. Place it in a bowl an allow to cool for 20 min. Using a mixer incorporate de egg and mix until smooth.

6
Done

Place dough in a piping bag with a star tip attached, and make 4 long shapes, about 10 cm long. Bake at 230 for 15 minutes than lower the temp to 170 and put on the ventilation for 15 more minutes. If you make mini eclairs reduce the baking time with 5-8 minutes. Keep an eye on them, but don't open the oven. If you open the oven in the first 20 minutes they will deflate and you will have ruined eclairs shells.

7
Done

Repeat with the leftover batter, that you keep in the bag, to prevent from drying. Let them cool off for 30 minutes and cut the top, using a very sharp knife. Dip the top in melted chocolate, fill the bottom half with crème pâtissière and enjoy!

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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