Vanilla éclairs Recipe by QuandYousPâtisse
Cooking Instructions 1 Make the pastry cream: 2 In a saucepan, bring 1 2/3 cups water (400 ml) and the vanilla extract to a boil. 3 Remove from heat. Meanwhile, in a bowl, mix the sugar, salt, cornstarch, and 1/2 cup cold milk (100 ml). 4 Add the mixture to your saucepan and cook over low heat, whisking constantly, until it comes to a boil. 5 Remove from heat and let the cream cool, covering it with plastic wrap pressed directly onto the surface. 6 Make the choux pastry: 7 In a saucepan, bring the water, oil, vanilla, salt, and honey to a boil. 8 Remove from heat and add the flour all at once. Stir with a spatula to remove as many lumps as possible. 9 Return to medium heat for about 3 to 4 minutes, stirring constantly to dry out the dough. 10 Remove from heat and let rest for about 5 minutes. 11 Transfer the dough to a mixing bowl and gradually mix in the eggs with a spatula until you have a smooth, soft dough. 12 Using a piping bag, pipe 4-inch long éclairs onto a baking sheet lined with parchment paper and sprinkle them with powdered sugar. 13 Bake for 30 minutes at 350°F (180°C). 14 The éclairs should be golden and light. 15 Let cool before filling. 1 Make the pastry cream: 1 Make the pastry cream: 2 In a saucepan, bring 1 2/3 cups water (400 ml) and the vanilla extract to a boil. 2 In a saucepan, bring 1 2/3 cups water (400 ml) and the vanilla extract to a boil. 3 Remove from heat. Meanwhile, in a bowl, mix the sugar, salt, cornstarch, and 1/2 cup cold milk (100 ml). 3 Remove from heat. Meanwhile, in a bowl, mix the sugar, salt, cornstarch, and 1/2 cup cold milk (100 ml). 4 Add the mixture to your saucepan and cook over low heat, whisking constantly, until it comes to a boil. 4 Add the mixture to your saucepan and cook over low heat, whisking constantly, until it comes to a boil. 5 Remove from heat and let the cream cool, covering it with plastic wrap pressed directly onto the surface. 5 Remove from heat and let the cream cool, covering it with plastic wrap pressed directly onto the surface. 6 Make the choux pastry: 6 Make the choux pastry: 7 In a saucepan, bring the water, oil, vanilla, salt, and honey to a boil. 7 In a saucepan, bring the water, oil, vanilla, salt, and honey to a boil. 8 Remove from heat and add the flour all at once. Stir with a spatula to remove as many lumps as possible. 8 Remove from heat and add the flour all at once. Stir with a spatula to remove as many lumps as possible. 9 Return to medium heat for about 3 to 4 minutes, stirring constantly to dry out the dough. 9 Return to medium heat for about 3 to 4 minutes, stirring constantly to dry out the dough. 10 Remove from heat and let rest for about 5 minutes. 10 Remove from heat and let rest for about 5 minutes. 11 Transfer the dough to a mixing bowl and gradually mix in the eggs with a spatula until you have a smooth, soft dough. 11 Transfer the dough to a mixing bowl and gradually mix in the eggs with a spatula until you have a smooth, soft dough. 12 Using a piping bag, pipe 4-inch long éclairs onto a baking sheet lined with parchment paper and sprinkle them with powdered sugar. 12 Using a piping bag, pipe 4-inch long éclairs onto a baking sheet lined with parchment paper and sprinkle them with powdered sugar. 13 Bake for 30 minutes at 350°F (180°C). 13 Bake for 30 minutes at 350°F (180°C). 14 The éclairs should be golden and light. 14 The éclairs should be golden and light. 15 Let cool before filling. 15 Let cool before filling. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Pepperoni Dip Rosemary Focaccia Rice seasoned with soy sauce and boiled with chicken and savory vegetables Matar paneer Corn chowder for instant pot Baked Pepperoni Dip Rosemary Focaccia Rice seasoned with soy sauce and boiled with chicken and savory vegetables Matar paneer Corn chowder for instant pot Chicken in Lemon and Brown Butter Sauce: White rice and stew Bachy hoye gosht ky kabab (leftover meat ky kabab) Ola rotla ll baingan ka bharta or bajre ki roti Egg in Bread Toast Cold cocoa Burabusko Lauki thepla with roasted bell pepper chutney Cabbage source (Idli Leftover) Kaima Idli Chicken in Lemon and Brown Butter Sauce: White rice and stew Bachy hoye gosht ky kabab (leftover meat ky kabab) Ola rotla ll baingan ka bharta or bajre ki roti Egg in Bread Toast Cold cocoa Burabusko Lauki thepla with roasted bell pepper chutney Cabbage source (Idli Leftover) Kaima Idli