Preparation: 15 minutes
Cooking time: 45 min
Servings: 6 éclairs
Ingredients
Choux pastry:
- 80 ml of milk
- 80 ml water
- 70 g of butter
- 1 pinch of salt
- Sugar 10 g
- 100 g flour
- 2 medium eggs, beaten
For the pastry cream
- 3 egg yolks
- 500 ml of milk
- Sugar 150 g
- 30 g cornstarch
- 1 vanilla bean
For the glaze:
- 100 g of white chocolate
- 10 g of cocoa butter
Decoration (optional)
- black edible ink
- Stamps. I used these that are flexible (transparent)
Preparation
- I started preparing the custard. We boil 400 ml of milk with sugar and vanilla. Meanwhile, mix the cornstarch with the remaining milk (100 ml). Beat yolks and add to milk and cornstarch we prebooked. Now add the boiled milk (remember before removing the vanilla pod!), Stirring continuously, and bring back to the fire (medium).
- I continue stirring the mixture continuously until it thickens to your liking (thicken more on cooling). Let cool, and that no crust formation, we spread the surface with a little butter, and cover with plastic wrap
- I continue preparing the choux paste. We must keep in mind that we want a more hard mass that when we prepare profiteroles, eclairs and must maintain the shape perfectly, flatten the escudillarlos (or we will be deformed).
- Preheat oven to 150 ° C, and we covered a baking tray with baking paper. We weigh and prepare all the ingredients that we will use
- Put the milk and water to the fire, add butter, salt and sugar, and heat it over high heat until butter is dissolved (without allowing it to boil). Once dissolved butter, brought to the boil
- Remove from heat and add the flour all at once. Mix with a spatula until we see dry flour. We back to medium-high heat to dry the dough. Stir constantly until the dough no longer sticks to the pan or spatula (about 1 minute)
- We spent the hot ground to another bowl, and add 2/3 of the beaten egg. Mix well. Observed mass: You must drop the spatula, but very slowly apart. Better it is dry, it is too wet. Add the egg amount we deem necessary (if the first time you make the recipe, and you have no experience, add the remaining egg no more) and mix well again. Obtain a homogeneous mass and shiny
- We transfer the dough to a pastry bag with smooth round tip about 2 cm. On the baking sheet, with the sleeve at an angle of 45 °, and uniformly pressing to release the same amount of mass, we press forming a strip of dough of about 10-15 cm long. If the dough is cooked, it should hold the shape perfectly, without collapse. Cut the dough with a smooth-bladed knife (if necessary, straighten the finger éclairs using a little water) and continue escudillando dough into all éclairs, separated from each other as they grow when baked
- Bake for about 45-50 minutes. We turn off the oven and leave the door open within another 10 minutes to finish drying (if we are not sure they are dry, we can check out one of the oven and open it to check)
- Remove from oven and let cool
- We drilled the basis of the éclairs in three places, and fill it with custard
- We melt the white chocolate in the microwave with cocoa butter, carefully, since white chocolate is more delicate than black. Bathe the éclairs in chocolate icing, draining the excess, and passing the finger around to remove excess and even the edges. We leave in the fridge to solidify
- Decorate using a stamp and (optional) edible black ink. To do this, I used a pad of ink , the black dye smeared with gel, and pressed the seal. Before printing on éclairs.
- I recommend you do some tests on paper. Even as it is not a smooth surface, will not be perfect, but it gives it a more "vintage" air, no. We keep in the refrigerator until serving time, although it is best to consume few before
