Cooking Instructions
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Step 1
Eclair: Bring the
Water (55 mL)
,
Milk (55 mL)
,
Butter (45 g)
,
Salt (3 g)
and
Granulated Sugar (4 g)
to the boil. Shoot in the
Flour (65 g)
and stir over a moderate heat until the mixture comes away from the sides of the pan. Transfer the mixture to a mixing bowl. Allow the mixture to cool briefly, then beat in the
Eggs (2)
one at a time. Beat the dough until smooth and elastic. Spoon the dough into a piping bag with a star nozzle.
Step 2
Preheat the oven to 200 °C with Top/bottom heat.
Step 3
. Pipe about 20 strips of dough, each about 8 cm long, onto two lined baking trays. Put the baking trays one after the other into the preheated cooking space. Bake.
Step 5
bake at 200 °C Top/Bottom heat for 10 Minutes.
Step 6
Vanille creme: Scrape the vanilla seeds out of the
Vanilla Bean Pod (1/2)
. Put the
Cream (250 mL)
, vanilla pod and vanilla seeds in a pan and bring to the boil. Mix the
All-Purpose Flour (25 g)
and
Granulated Sugar (60 g)
in a bowl, add the
Eggs (2)
Stir ⅓ of the cream into the egg mixture. Gently stir the egg mixture into the cream. Stir the mixture over a moderate heat until it thickens. Pour the custard into a bowl, cover the surface with cling film and place in the refrigerator to chill.
Step 7
Lightly whisk the chilled custard with a balloon whisk to loosen it up. Whip the
Cream (250 mL)
until soft peaks form, then fold it into the custard. Spoon the mixture into a piping bag with a star nozzle.
Step 8
Cut the eclairs in half lengthways, pipe the vanilla cream into the bottom halves, then put the tops on.
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