Eclairs with Vanilla Cream

Ingredients14

• milk50ml
• water100ml
• butter (for the dough)35g
• salt1 Prise
• sugar (for the dough)1 TL
• all-purpose flour100g
• eggs (medium)3 Stück
• vanilla pudding powder1 Päckchen
• milk (for the pudding)350ml
• sugar (for the pudding)50g
• heavy cream200g
• whipped cream stabilizer1 Päckchen
• dark chocolate coating100g
• butter (for the glaze)70g

Instructions

1. 1

   Preheat the oven to 400°F (200°C) conventional setting and line a baking sheet with parchment. Bring the milk, water, 35 g butter, salt and 1 tsp sugar to a boil in a pot.

2. 2

   Add the flour all at once and stir with a wooden spoon until a smooth dough forms and a white film appears on the bottom of the pot. Transfer to a bowl and let cool for 3 to 4 minutes.

3. 3

   Beat in the eggs one at a time with a hand mixer until the dough is smooth and glossy.

4. 4

   Fill the dough into a piping bag with a large round tip and pipe 3-inch (8 cm) strips onto the sheet. Bake on the middle rack for 25 to 30 minutes, keeping the oven door closed.

5. 5

   Meanwhile, stir the pudding powder and 50 g sugar into a little of the 350 ml milk. Bring the rest of the milk to a boil, whisk in the dissolved powder and boil briefly while stirring.

6. 6

   Cover the pudding with plastic wrap pressed onto the surface and chill in the fridge.

7. 7

   Chop the chocolate and melt it with 70 g butter over low heat. Cut the cooled choux pastries in half horizontally.

8. 8

   Brush the top halves with the chocolate mixture and let set in the fridge.

9. 9

   Whip the cream with the stabilizer until stiff. Press the cold pudding through a sieve and fold in the cream.

10. 10

    Pipe the cream onto the bottom halves, cover with the glazed tops and keep chilled until serving.