Who wouldn’t appreciate a delicious recipe for a vanilla éclair?
The classic éclair is an all-time favorite with its Choux pastry filled with a not-so-sweet vanilla pastry cream that will surely make you come back for more.
But are you familiar with the recipe?
Did you know that you don’t have to go to expensive pastry shops just to get the taste of these delicious éclairs?
You can just do it at home.
We’re not joking. The procedure is quite easy and we are sure that anyone will enjoy making them.
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YouTube content creator Nino’s Home posted a video recipe and it has since garnered over 2.5M views.
His video wasn’t just informative; it was also an ASMR video, which was very satisfying to watch.
Plus, we love his sense of humor.
As Nino said, his two cats approved his recipe. Listen to them purr at the sight and smell of those éclairs!
We won’t let you wait any longer. Here are the ingredients that you will need:
For the Vanilla Custard:
- 3 egg yolks
- 20 grams of corn starch
- 50 grams of sugar
- 250 ml milk
- 100 grams of whipping cream
- 1 teaspoon of vanilla extract
For the Choux Pastry:
- 130ml of water
- 50 grams of unsalted butter
- ¼ teaspoon of salt
- 70 grams of all-purpose flour
- 2 eggs
Finally, for the Ganache Chocolate:
- 50 grams of dark chocolate
- 50 grams of hot whipping cream
The steps:
Step 1: Separate three egg yolks and mix 20 grams of cornstarch and 50 grams of sugar. Mix until it turns into a pale yellow color, and the texture should be creamy.
Step 2: Put the 250 ml of unsweetened milk in a pot and then add 100 grams of whipping cream for the filling. This gives the filling a creamy taste.
Cook it at medium heat until you see bubbles but don’t wait until it fully boils.
Step 3: Turn off the stove and start pouring the milk into your egg mixture but be very careful. This process is the trickiest part of making éclairs.
Pour the mixture slowly, or else you will have scrambled eggs.
Step 4: Once you’ve completed this task, bring the mixture to the stove (medium heat) and constantly mix/whisk it.
Stop when the mixture boils and the consistency is creamy and thick. Add one teaspoon of vanilla and mix again.
Set aside for a few minutes, then transfer it into a piping bag and refrigerate for two hours.
Step 5: It’s time to create the Choux. Pour 130 ml of water into a pot together with your 50 grams of butter and 1/4 salt. Bring to boil until your butter has melted.
Turn off the stove and add 70 grams of all-purpose flour. Mix it until it becomes smooth.
Step 6: Take the mixture to the stove and turn the heat to low. Cook and mix continuously for 90-120 seconds. We need to make sure the dough cooks.
Set it aside and let it cool for 15 minutes.
Step 7: Add two eggs and mix again until you get a creamy consistency. Put the Choux mixture in a piping bag and start creating your Choux.
Bake at 375℉ for 25 minutes in a pre-heated oven.
Step 8: You know your Choux is perfect once they are golden brown and hollow inside. Poke a small hole at the middle back part and start piping the cream filling.
Step 9: To create your chocolate ganache, which is optional, just add 50 grams of dark chocolate to your 50 grams of boiled whipped cream. Mix, and that’s it.
Dip your éclairs and let cool. Then, enjoy!
View the full, satisfying recipe in the video below!
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