Vanilla Eclairs
30 servings
120 minutes
Recipe from Alexandra Lamm, owner of Lamm's confectionery.
1
Mix cream and 750 grams of milk in a pot.
- Milk: 900 ml
- Whipping cream 33%: 180 ml
2
Cut the vanilla pods, scrape the seeds into the milk and cream mixture, and add the pods as well. Pour in the vanilla essence and add powdered sugar with vanilla.
- Vanilla pod: 6 pieces
- Vanilla essence: 15 ml
- Vanilla icing sugar: 36 g
3
Heat the liquid to a hot state (60–70 degrees), cover with film, and place in the refrigerator for 24 hours.
4
Mix water and 150 grams of milk in a pot, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot on medium heat and bring everything to a boil.
- Water: 350 ml
- Milk: 900 ml
- Salt: 7 g
- Sugar: 155 g
- Butter: 420 g
5
Pour all the flour into the boiling liquid at once. Immediately reduce the heat to low.
- Wheat flour: 275 g
6
Mix everything with a wooden spoon until homogeneous. The dough will turn into a ball and start to pull away from the walls.
7
Dry the dough for 2 minutes. Once a crust appears at the bottom of the pot, it means the dough has released enough moisture to start absorbing new.
8
Cool the dough to 55 degrees. To do this, transfer the dough to a bowl and stir methodically. You can measure with a thermometer or test with your finger. If it doesn't burn - it's ready.
9
Slowly pour in the mélange in portions. Cover the dough with plastic wrap and refrigerate for an hour.
- Pasteurised whole egg: 400 ml
10
Transfer the dough to a pastry bag with a 15-16 mm 'French star' nozzle and pipe the éclairs onto a perforated mat or baking sheet.
11
Bake in an oven preheated to 150–160 degrees for 1.5 hours. Cool for 2 hours.
12
Take the vanilla milk and remove the pods. Heat the liquid to 60–70 degrees.
- Milk: 900 ml
13
Mix the yolks and 135 grams of sugar. Add starch and mix everything.
- Egg yolk: 150 g
- Sugar: 155 g
- Cornstarch: 60 g
14
Pour half of the liquid into the sugar with yolks and starch, stirring constantly, then add the second half. Return everything to the pot and heat to 82 degrees. Once the cream thickens significantly and bubbles start to appear and burst, keep the cream on medium heat for 2-3 minutes.
15
Pour the cream into a bowl and add 195 g of softened butter, mix well. Cover with plastic wrap directly on the surface and refrigerate for 12 hours.
- Butter: 420 g
16
Puncture the bottoms of the éclairs in three places. Fill the éclairs with cream, starting from the edges. Decorate to taste.
- Vanilla icing sugar: 36 g