Vanilla Custard Éclairs Recipe - THE REAL DEAL скачать в хорошем качестве

Vanilla Custard Éclairs Recipe - THE REAL DEAL

Indulge in the exquisite pleasure of Vanilla Creamy Eclairs! These delicate pastries feature light and airy choux pastry shells generously filled with a velvety vanilla cream, creating a delightful harmony of textures and flavors. Topped with a luscious layer of sweet icing, each bite is a journey into pastry perfection. Elevate your dessert experience with these elegant and irresistible vanilla eclairs, perfect for any special occasion or a moment of sweet indulgence. ----------------------------------------------------- Follow us on our Facebook page: Flavourful Plates If you make this one, feel free to share your work with us❤️❤️ ------------------------------------------------------ 💡Ingredients and Instructions ⭐️ The Custard Cream 6 large egg yolks 1/2 cup (90g) sugar 2 tsp (10ml) vanilla paste 3 tbsp (20g) plain/all-purpose flour 3 tbsp (12g) corn starch 1 ¾ cups (420ml) milk ¼ cup (60ml) heavy whipping cream 2 tbsp (22g) butter 1/4 tsp (1g) salt ➡️ In a medium saucepan, heat the milk and heavy cream to a boil over medium heat. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add flour, cornstarch, and vanilla paste then whisk vigorously until no lumps remain. Whisk in the hot milk mixture until incorporated. Bring the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap right on the surface to avoid a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. When serving, whisk to smooth the mixture then transfer to the piping bag and fill the shell with cream. ⭐️ The Choux pastry 7 tbsp (100g) unsalted butter , cut into 1 cm / 1/2" cubes 1 cup (250 ml) water 1 cup (150 g) plain/all-purpose flour 1 ½ tsp sugar Pinch cooking/kosher salt 4 beated large eggs, room temp ➡️ -Preheat oven - Preheat oven to 350F (175C) Simmer liquid – Melt butter in a medium saucepan over medium heat. When the butter is almost melted, add water, salt, and sugar and stir to combined Flour – Once the liquid starts simmering, add flour and vigorously stir while still on the stove. The mixture will turn pasty then it will transform into a sticky ball of dough that comes away from the walls of the saucepan. Once this happens, remove from the stove and leave to cool for a little bit. Eggs – Add eggs little by little, mixing vigorously while whisking until incorporated. Pipe – Transfer mixture into a piping bag fitted with a 15 mm star tip. Pipe logs 12-14 cm long, 2.5 cm wide, 1.5 cm tall, 5 cm apart from each other. (5" long, 1" wide, 0.6" tall, 2" apart) Do not crowd the tray else they won't go crispy. You should get around 15. Bake - Bake for 45 minutes. At the last 15, 10 and 5 minutes mark, open the oven door for 2 seconds to release steam (makes them crispier). Remove the tray in 45 minutes. Cool – Remove choux buns from the oven and allow them to fully cool on the rack. ⭐️ Chocolate Glaze 3.5 oz (100g) 70% dark chocolate block, finely chopped 2/3 cup (160ml) heavy cream 3 ½ tsp (25g) light corn syrup ➡️ Place chocolate in a bowl. Microwave cream and light corn syrup for about 45 seconds. Pour mixture over chocolate. Let stand for 1 minute. Gently stir the chocolate mixture to combined Time Stamps 00:00 - Introduce 0:09:14 - Prepare the Custard Cream 1:55:20 - Prepare the Pastry 3:58:45 - Baking 4:07:08 - Prepare the Chocolate Glaze 5:10:20 - Filling