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Choux pastry bites and éclairs with light cream


Difficulty: Moderate

For the choux pastry

  • ½ l water
  • 100g butter
  • 3g salt
  • 150g flour
  • 4/5 eggs
  • ¼ l liquid cream for the Chantilly + 20g Natsuc sugar

For the pastry cream

  • ½ l milk
  • 1 vanilla pod
  • 3 egg yolks
  • 80g flour
  • 45g cornstarch
  • 100g Natsuc sugar
  • Making the pastry cream
  • Heat the milk with 1 vanilla pod split into 2
  • Blanch the sugar and yolks
  • Pour the milk over the eggs and sugar and add the cornstarch, whisk together
  • Return the mixture to the pan and cook for 3 minutes
  • Chill the pastry cream.


Choux pastry

  • Heat the water, add a pinch of salt and the butter
  • Sprinkle in the flour, mix well and dry out on the stove using a wooden spatula.
  • Add the eggs one by one, stirring briskly until smooth.
  • Preparing and baking the choux
  • Fill a plain piping bag then place the choux pastry or éclairs on a baking sheet covered with a sheet of Flexipan.
  • Bake at 180°C (pre-heat the oven for 15 min beforehand) for 15 min.
  • Filling the choux pastries or éclairs
  • Make a tiny hole underneath each choux pastry bite.
  • Squeeze the cream (pastry or light cream) into the pastry using the piping bag.
  • Ice the pastries with fondant at room temperature.

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