Eclairs with Cooked Cream

1. 1

   Heat the milk in a saucepan (you can dilute it with water). Add butter and salt.

   5 min

2. 2

   When the butter is completely melted, add the flour and stir with a wooden spoon.

   5 min

3. 3

   When the dough easily starts to come off the sides of the pot and forms a ball, remove from heat.

   5 min

4. 4

   Then add the eggs and whisk.

   5 min

5. 5

   Then transfer the dough to a pastry bag and place eclairs or choux of the desired size on a greased or parchment-lined form, leaving 5 cm spaces between them.

   10 min

6. 6

   Bake in a preheated oven at 180 degrees Celsius.

   30 min

   180°C

7. 7

   Fill the cooled eclairs with cream and cover with melted chocolate glaze.

8. 8

   To prepare the cream: whisk egg yolks and sugar. Add vanilla, milk, flour and cornstarch.

   5 min

9. 9

   Thicken over low heat, stirring constantly.

   10 min

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.