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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Vanilla Custard. | 2. It is always better to prepare the custard before the choux pastry. It will allow the custard to cool down few hours. | 3. Cut the vanilla bean in the middle and scrap the seeds with a knife tip. You could also use few drops of vanilla extract. | 4. Bring to boil the milk and add the vanilla bean and seeds in the boiling milk. | 5. Remove from heat and let infused for 10 minutes. | 6. In a bowl combine egg, cornflour and sugar and whisk well the mixture until it become yellow/white. | 7. Filter the milk through a coffee filter or sieve. | 8. Pour the warm milk into the previous mixture and whisk vigourously. | 9. Return the mixture into the saucepan under medium heat and keep stirring. | 10. Let boil for 3 more minutes and keep stirring. | 11. Remove from heat and add the diced butter. Stir until it is entirely melted. | 12. Pour the custard into a piping bag and let it cool down for 2 hours (first hour at room temperature and then in the fridge). | 13. 2. Prepare the choux pastry or buy eclair shells. | 14. 3. The eclairs topping. | 15. Prepare 3 bowls – one for each colour. | 16. Mix 40g of icing sugar with few drops of food colouring. | 17. Add slowly some water with a teaspoon. Usually 2 or 3 teaspoon of water are enough. | 18. Combine with a spoon and stop adding water when the mixture is thick and shiny. | 19. You do not want something too liquid or it will not set on the top of the eclair. | 20. Store in plastic bags. | 21. Cut a edge of the bag to use as a piping bag. | 22. 4.Eclairs filling and decorating. | 23. Drill 3 holes on the top of the eclairs and filled with vanilla custard using the piping bag. | 24. Place the eclairs between two baking tray to hid the sides. | 25. Start decorating with the topping prepared in the plastic bag. | 26. Swirl one colour at a time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornflour	40			-	-	-	-
butter	35	g	unsalted	199.5	9.1665	6.2335	16.8
milk	350			52094.0	4082.12	2690.1	2792.58
egg	1			71.5	0.36	6.28	4.755
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
white sugar	65			50310.0	12997.4	0.0	0.0
icing sugar	120			-	-	-	-
food coloring	1	drop		-	-	-	-
water	2	teaspoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.