ECLAIR SHELLS (Yield: 24 mini )
80 grams water
80 grams milk
80 grams butter (soft)
105 grams flour
120 grams eggs
1 tsp sugar
1/2 tsp salt
Preheat oven to 425F.
In a sauce pan, add Water, Milk, Butter, Sugar, and Salt, bring to a boil, then remove from stove
Fold in flour until the mixture is well blended.
Put back on stove, cook over medium heat to make it thicker. When the mixture is no longer stick to the pan, transfer it to mixing bowl.
Mix at low speed until the bottom of the bowl can be touched.
Add eggs (exactly 120 grams), mix at medium speed for few minutes.
Pour batter into piping bag fitted with large plain tip (or star tip) and pipe on parchment paper or a non-stick mat. Brush them with egg-wash.
Bake at 425F for 10 minutes. Without open oven, set to 325F and bake for another 20-25 minutes.
FILLING
120 grams Heavy(Whipped) Cream
120 grams Pastry Cream. Click here for recipe
Granulated Sugar (optional)
In a bowl, mix Heavy Cream & Sugar until stiff peak
Add Pastry Cream, mix until they are well blended.
ASSEMBLING
Pipe filling mixture into eclair shells using piping bag fitted with small round tip (#8)
Coating eclairs with melted chocolate or as you prefer
VARIATIONS
Mini Eclair
Savoury Eclair
Paris-Brest (same shell recipe as Eclair, piping in different shape and using other type of filling)
Savoury Paris-Brest
Good luck and have fun baking !