Éclairs à la chantilly
Pâte à choux dough pulled as a éclair, and stuffed with chantilly cream.
IngredientsRecipe for 4 persons
For the éclairs
For the chantilly
35% whipping cream
Preparation time: 45 min
- For the éclairsIn 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 chantillyPut 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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