Taste

FOR 6 PEOPLE :

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.