CookEat Recipe
Chantilly Éclairs
Small golden choux éclairs filled with cold vanilla whipped cream and lightly dusted with powdered sugar.
Method
Steps
Step 1
For the choux paste, put one gill cold pasteurized milk, one gill cold potable water, two ounces butter and one saltspoon salt in a saucepan. Heat, mixing lightly. As soon as it boils, immediately add the quarter pound sifted flour and stir sharply with a spatula on the heat for two minutes.
Step 2
Take the pan off the heat. Beat in five whole eggs, one at a time, stirring sharply for one minute after each egg until incorporated.
Step 3
Preheat a conventional oven to 200°C. Fit a pastry bag with a plain tube one-third of an inch in diameter. Put all the paste in the bag and pipe onto a clean baking sheet in strips three inches long and half an inch wide, leaving room for them to rise.
Step 4
Bake for twenty minutes as a guide, continuing as needed until the shells are puffed, golden, crisp and dry inside, and the thickest shell reaches at least 74°C. Avoid opening the oven while the shells are still rising.
Step 5
Remove the shells and let cool for ten minutes as a guide, then until completely cold before filling. Prepare the cold cream while they cool.
Step 6
For the vanilla cream, put two gills cold pasteurized heavy whipping cream in a clean bowl over a larger bowl containing some broken ice and a little separate cold water. Whip slowly at first, then more briskly until a firm froth forms. Add one and a half ounces fine granulated sugar and one good teaspoon McCormick All Natural Pure Vanilla Extract, beating constantly for two minutes. Remove any separated thin liquid from the bottom of the bowl before using the cream. Keep refrigerated at 40°F or below until filling.
Step 7
Make an incision along one side of each completely cold shell. Fill the openings with the actual amount of cold vanilla whipped cream needed, keeping any clean unused cream refrigerated. Lightly dust the filled éclairs with a little pure finely powdered white sugar without added starch. Serve promptly, or keep at 40°F or below until immediate serving.
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