Custard-Filled Éclair... Everyone loves this light cake. Here's how to make it.

1/2 cup milk

1/2 cup water

1 cup flour

1/2 cup butter or 113 g

a pinch of salt

5 eggs

K custard:

3 tablespoons custard powder 2 cups milk 4 tablespoons sugar

For coating the éclair:

1/2 cup chocolate chips

1/2 cup liquid cream

Combine water, milk, butter, and salt in a pan over medium heat and stir until they come together.
When the mixture boils, remove from heat.
Add the flour and stir quickly until the flour is absorbed and a smooth, cohesive dough forms.
Return the dough to the heat for 2 to 6 minutes, continuing to stir.
Transfer the dough to a bowl and stir until it cools slightly and steam escapes.
Add the eggs one by one, whisking quickly after each addition.
You should obtain a soft batter, not dry.
Pipe the éclair dough onto parchment on a tray and sprinkle the tops with powdered sugar.
Bake the tray in a hot oven at 230°C for about five minutes, then reduce to 180°C and bake for about 15–20 minutes.
Turn off the oven and let them rest inside the oven for about 10 minutes.
Remove from the oven and cool completely on a rack.
Poke two holes in each éclair with a metal or wooden skewer.
Fill the éclairs with custard using a pastry bag through these openings.
Decorate the éclairs as you like.
You can melt the chocolate chips with the cream in a water bath to make a chocolate coating for the éclair.
Chill in the fridge until cold and the filling is set before serving.

Custard preparation:

This Éclair recipe, classic French technique, comes from a chef and friend of Shoutabkhin Today:

Click on Um Taha to visit her page on our site and enjoy her wonderful recipes

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Custard-Filled Éclair

Prep checklist