Sandra Djohan

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Parisien Eclaires

eclaires


CHOUX PASTE

  • 150 g plain flour shifter
  • 1 tbs salt
  • 15 g sugar
  • 100 g unsalted butter
  • 125 ml water + 125 ml milk
  • 4 eggs, beaten

CRÈME PATISSIERE

  • 500 ml milk
  • ½ vanilla pod
  • 5 egg yolks
  • 125 caster sugar
  • 25 g plain flour
  • 25 g cornflour

Instructions

CHOUX PASTE

  1. Shift the flour and salt together then stir in the sugar
  2. Heat the butter and in the mix of water and milk in the large saucepan over small heat until the butter is melt, increase the heat and bring quickly to boil.
  3. Tip in the flour mixture, remove form the heat and stir in the mixture should for a a smooth paste, do not beat the dough, it will become oily, set aside to cool for 15 minutes
  4. When the dough is cooled, then add the beaten egg can be incorporated, keep on mixing until the mixture gain together and holding

CRÈME PATISSIERE

  1. Heat the milk with vanilla pod gently until boiling remove from the heat and cool slightly. Beat the egg yolk with the sugar until pale and thick, then stir in the flour and cornflour
  2. Remove the vanilla pod and gradually stir the milk. Into the egg and flour mixture pour the custard back into the saucepan and heat gently beating continuously until the mixture thickens and boils. Boil for 1 minute, strining continuesly, pour into the large bowl or shallow dish cover and cool for 2 hours.
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