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Éclairs à la chantilly

Tapas, Sweet

Pâte à choux dough pulled as a éclair, and stuffed with chantilly cream.


Recipe for 4 persons

For the éclairs

160 Gr
160 Gr
20 Gr
5 Gr
150 Gr
180 Gr
Wheat flour
7 Unit(s)

For the chantilly

200 Ml
35% whipping cream
20 Gr
Icing sugar

Preparation time: 45.00 min

  • For the éclairs
    In 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 chantilly
    Put 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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