How to make
Preparing the éclair choux pastry:
Pour water into a small pot, add oil, sugar and place the pot on the stove. When it boils, remove the pot from the heat, add the flour and mix with a stirrer.
Let it stand for 2 minutes. Beat with the mixer, add the eggs and mix everything well. Place baking paper on a tray, fill the piping bag for cake decorating with the prepared choux pastry and shape the profiterole.
Bake in a well-heated oven at 390°F (200°C) for 25 minutes. Remove the finished profiteroles from the oven, cover them with a clean kitchen towel and let them cool.
Preparing the éclair cream:
Pour 500 ml of milk into a pot and put it on the stove to boil. Separately, beat the egg yolks, sugar, vanilla sugar, flour with a mixer, pour 300 ml of milk and beat with a mixer.
Pour the mixture into the boiling milk and let it boil. When it has the desired thickness, remove the pot from the heat, cover it with cling film so that a skin does not form.
Let it cool. Add butter to the mixture and beat well with a mixer to combine all the ingredients.
Cut the profiteroles in half, fill them with the filling, sprinkle with powdered sugar, serve and enjoy!
Find out how to make profiteroles with chocolate sauce or your favorite savory eclairs.
