Vanilla-filled éclairs

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Vanilla-filled éclairs

Impress your guests with these sweet and fluffy pastries at your next tea party.
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A LITTLE EFFORT 40 minutes

Éclairs
50g butter
190ml (¾ cup) water
100g cake flour, twice sifted
3 large eggs, lightly beaten

Crème filling
300ml fresh milk
30ml (2 tbsp) vanilla extract
2 large egg yolks
60g castor sugar
50ml cake flour
50ml corn flour

  1. Preheat the oven to 200°C and apply some Spray and Cook to a large baking tray.
  2. Éclairs: melt the butter in a saucepan with the water and bring to the boil.
  3. Remove from the heat and very quickly beat in the flour until well-incorporated. Return the saucepan to the heat and continue to beat until the mixture comes away from the sides. Allow to cool.
  4. Slowly beat in the eggs, one by one, until the mixture is thick and glossy. You may not need all the eggs.
  5. Spoon the mixture into a piping bag and pipe onto the prepared baking tray. Spray with a little water and neaten the top of each raw éclair with your fingertip.
  6. Bake until golden, puffed and cooked through.
  7. Remove from the oven, make a small slit in the base of each and return to the oven to dry out roughly 5 minutes. Cool completely before filling. You can keep the éclairs in an airtight container for a day or two – until you are ready to fill them.
  8. Crème filling: heat the milk in a small pot and add the vanilla extract.
  9. Whisk together the egg yolks, sugar, cake flour and corn flour. Pour the hot milk over this mixture.
  10. Pour the mixture into a pot and return to the heat. Whisk continuously until the back of a wooden spoon is coated.
  11. Leave to cool completely before spooning into a piping bag and filling the pastries. Dust with icing sugar and serve.

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