1. The dough: Mix water + butter + sugar + salt + vanilla over heat and bring to boil. 2. Add all of the flour one time and mix it with the previous mixture until it forms a firm dough. 3. Let it cool down. 4. Put in the mixer. 5. First mix it at the lowest speed to let it cool down. 6. Raise the speed and start adding the eggs one at a time. (don’t add one until the previous disappears). 7. The dough gets sticky and shiny. 8. fill the dough in pastry bag. 9. shape the dough into 10 cm fingers. 10. leave space between each shaped finger because they will rise during baking. 11. bake at 220C for 20-25 minutes. 12. leave the fingers to cool down then slit open each finger like u open a bun. 13. Crème Pâtissier: mix all the ingredients together then put on stove top and continue stirring to prevent sticking. 14. when the mixture reaches a gooey consistency, turn the heat off and let the cream cool down then chill in the fridge. 15. Using a pastry bag, fill each eclair stick with the cream. 16. Chocolate glaze: over a water bath, mix both chocolate and butter until completely dissolved. 17. dip each eclair finger into chocolate from one side only. 18. put on a rack and leave to cool. 19. chill in the fridge and serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
