Preview

Éclairs à la chantilly

TAPAS, Sweet

Pâte à choux dough pulled as a éclair, and stuffed with chantilly cream.

Ingredients

Recipe for 4 persons

For the éclairs

160 Gr

Water

160 Gr

Milk

20 Gr

Sugar

5 Gr

Salt

150 Gr

Butter

180 Gr

Flour

7 Unit(s)

Egg

For the chantilly

200 Ml

35% whipping cream

20 Gr

Icing sugar

Preparation time: 45 min

For the éclairs
In a sauce pan bring the water, the milk, the sugar, the salt and the butter to boil. Remove from the stove and mix into the flour with a wood spatula. Put the mix back on the stove and dry it. Put it in the mixer, and add the eggs one by one. With a pastry bag, realize 10 cm size éclairs. Put the éclairs in the oven, low the temp on 350 F and cook it until it's golden brown. Let it cool down and cut it in half on the long way.
For the chantilly
Put the cream and the icing sugar in the mixer and whip it until consistancy.With a pastry bag, stuff the éclairs with the chantilly.

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