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Vanilla eclair

Vanilla eclair
Course: Pastry

Cuisine: French

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Vanilla eclair ingredients

  • 1⁄2 Pâte à choux
  • 1⁄2 pastry cream
  • 1 dl Cream 35% (whipping, etc.)
  • 150 g Apricoture (Apricot glaze)
  • 200 g Fondant (White, sweet pastry paste)
  • 50 g almond flakes

Cooking Vanilla eclair

1. PIPE THE PATE A CHOUX ONTO A GREASED BAKING TRAY WITH A STAR NOZZLE NR 14. BAKE AT 210°C.
2. FOR 15-20 MIN. MIX THE CREME PATISSIER WITH THE WHIPPED CREAM.
3. CUT THE PATE A CHOUX LENGTHWAYS AND FILL THE BASE WITH THE PREPARED CREAM.
4. BRUSH THE TOP WITH BOILING APRICOTURE AND GLAZE WITH THE WARM FONDANT, SPINKLE WITH ALMOND FLAKES.
5. REPLACE THE GLAZED TOP.


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