How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Homemade Eclairs With CrèMe PâTissièRe?

You need 13 ingredients. The key ingredients include: 5 1/16 tablespoons milk, 5 1/16 tablespoons water, 4 1/4 tablespoons butter, 1 cup plain flour, and more.

Is Homemade Eclairs With CrèMe PâTissièRe suitable as general?

Yes, Homemade Eclairs With CrèMe PâTissièRe falls under the General category and is a great choice for this type of meal.

How do I store leftover Homemade Eclairs With CrèMe PâTissièRe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Eclairs With CrèMe PâTissièRe Recipe

Name: Homemade Eclairs With CrèMe PâTissièRe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/16 tablespoons milk; 5 1/16 tablespoons water; 4 1/4 tablespoons butter; 1 cup plain flour; 4 tablespoons powdered sugar; 5/8 cup egg; 6 egg yolk; 2 1/8 cups milk; 7/8 cup powdered sugar; 1 1/3 tablespoons vanilla sugar; 5 1/8 tablespoons plain flour; 2 teaspoons vanilla essence / 1 bean Vanilla; 1 1/2 teaspoons brandy

1

We start with the Creme Patissiere 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

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

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

For the 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

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

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

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 creme patissiere and enjoy!

8

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.

Homemade Eclairs With CrèMe PâTissièRe

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