Ingredients

(For about 30 puffs)

​

For the pâte à choux:

 

1/2 cup water

4 Tbsp butter

1/2 cup flour

1 drop of vanilla extract

3 beaten eggs

1 egg yolk + 1 Tbsp water (optional)

Piping bag

​

​

For the vanilla cream:

 

4 Tbsps cornstarch

2 cups whole milk

4 egg yolks

1 vanilla bean

2/3 cup sugar

3 Tbsp butter

 

(You can make a chocolate cream if you prefer - see the chocolate éclairs recipe.)

 

 

Instructions

​

For the pâte à choux:

 

1 - Preheat oven to 350°F.

2 - In a saucepan, boil the water with the butter, and the vanilla extract.

3 - Remove from heat and pour the flour at once and stir until the mixture forms a soft ball. Return to the heat and cook by stirring constantly for about 2 minutes.

4 - Pour the dough into a bowl and crush it against the bowl with a spoon until it cools off.

5 - Then, add the beaten eggs (3 times). The dough has to absorb the eggs completely before pouring the remaining eggs. The dough should not be liquid and should stick to the spoon.

6 - Put the dough in your piping bag and pipe round discs on parchment paper onto the baking trays. You should have about 30 puffs more or less depending on their size. If you do not have a piping bag, you can use a zipper bag or even a spoon. Using a damp finger, smooth over the top of each disc.

7 - Beat the egg yolk with 1 Tbsp of water and with a brush, spread it on the puffs (optional).

8 - Bake for about 20 minutes. The puffs should be dry and puffy. DO NOT OPEN THE OVEN UNTIL THEY ARE DONE!

 

9 - Use a toothpick to make small holes in the éclairs to help the moisture escape.

​

​

 

For the vanilla cream:

​

1 - In a saucepan, boil the milk with half of the sugar and the vanilla bean.

2 - In a bowl, mix the egg yolks with the other half of sugar. Add the cornstarch. Stir.

3 - Cut the vanilla bean in half and collect the seeds, leave them in the milk and throw the bean away.

 

4 - Pour the boiling milk into your preparation and return to heat and stir until you obtain a creamy mixture. Remove from heat and allow to cool off. Add the butter and stir well.
 

5 - Reserve in the fridge covered with plastic wrap directly on the cream.

When your puffs are ready and cooled, and your cream is cold too, fill the puffs with your piping bag. If you do not have a piping bag, cut the top of your puffs and fill them with a spoon, then replace the top.

​

​

** Also delicious filled with chocolate mousse!