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Pastashu / Eclair Pastry Recipe
This Eclair is a perfect dessert for a party. You can try various flavor pairings.
Course
Dessert
Keyword
Eclair, pastry
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Ingredients
For Eclair:
65
g (1/2 cup)
All Purpose Flour / Maida
1/2
tsp
Sugar
1/2
tsp
Salt
55
g (4 tbsp)
Unsalted Butter
1/2
cup
Water
2
Eggs
For Vanilla Pastry Cream Filling:
3/4
cup
Whole Milk
1/4
cup
Sugar
1
tbsp
All Purpose Flour / Maida
1
tbsp
Corn Flour
Pinch
of
Salt
2
Egg Yolks
1/2
tsp
Vanilla Extract
For Chocolate Icing:
2
tbsp
Dark Chocolate
4
tbsp
Heavy Cream
Instructions
To make Eclair:
In a bowl, mix flour, sugar and salt. Keep it aside.
In a sauce pan, heat Butter and water, let it come to boil.
Remove from heat and add flour. Stir continuously til mixed.
Put it back on low flame and stir till dough comes away from the sides of the pan and forms a ball.
Let it cool down for 5 minutes to lukewarm.
Now add 1 Egg at a time and stir till its mixed well. Do it for rest of the Eggs.
Dough should be in a ribbon consistency when your pour.
Prepare a piping bag by either placing a round nozzle or just trim the edge to round shape.
Fill the piping bag with the dough.
Cut the parchment paper in the same size of the cookie tray in which you are going to bake.
Draw 9.5cm lines spacing alternatively in the cut parchment paper.
Turn the parchment and start piping the dough on the lines.
Bake it for 15 minutes or until its nice golden brown.
Let it cool completely.
To make Vanilla Pastry Cream:
In a bowl, mix sugar, flour and salt.
Add the Egg Yolks to the above mixture and combine till thick paste.
Warm the Milk, not to boil.
Pour the hot milk little by little into the Egg mixture and combine. Continue until all milk is finished off.
Add Vanilla Extract.
Put back on heat and stir to form a thick cream.
Strain it to remove any lumps. Let it cool down in a jar.
To avoid forming a layer on top, close the cream directly on the surface using a parchment paper.
For Chocolate Icing:
Heat the cream and pour it on the Chocolate.
If the chocolate didn't melt completely, put it in a double boil and mix till smooth liquid.
For Arranging:
Place all three components on to the work surface.
Turn the Eclair on its back and poke it in two place so that you can fill it.
Place the pastry cream in a piping bag with a round nozzle.
Fill all the Eclairs. Dip each of it in the chocolate icing so that only the top is covered with icing.
Decorate it with some sprinkles and serve.