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vanilla  Éclairs

Vanilla Éclairs Recipe

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  • 70Mins
  • Easy
  • Rating: 3
  • 0
  • 0
  • Preparation time: 00:30
  • Cooking time: 00:40
  • Freezing time:
  • 0
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Ingredients for Éclair Dough:

  • 1 cup of Plain flour
  • 1 cup of Water
  • 0.75 teaspoon of Salt
  • 0.5 tablespoon of Sugar
  • 0.25 cup of butter
  • 4 Eggs
  • 1 Egg

Ingredients for Vanilla Crème Patisserie:

  • 2 cups of Milk
  • 1 tin of NESTLÉ Sweetened Condensed Milk
  • 2 teaspoons of Vanilla powder
  • 6 Egg yolks
  • 3 tablespoons of Plain flour
  1. To prepare the dough:

  2. Sift flour in a bowl.

  3. In saucepan heat water, salt, sugar and butter pieces. Bring almost to a boil and set aside.

  4. Add flour all at once. Beat vigorously with a wooden spoon.

  5. Keep beating until the mixture is smooth on low heat for about 30 seconds. Remove from heat.

  6. Beat in two eggs, mix well, and add the remaining eggs one at a time, beating well after each addition.

  7. Using piping bag, pipe éclairs on a greased baking tray. Brush the éclairs with the beaten egg and bake in a 175c oven for 25 to 30 minutes.

  8. To prepare the crème:

  9. In a pan mix milk with NESTLÉ Sweetened Condensed Milk and vanilla powder and bring almost to a boil.

  10. Meanwhile, whisk egg yolks with sugar for 5 minutes until the sugar is completely dissolved and the mixture is creamy. Gradually whisk in flour.

  11. Using a piping bag, pipe éclairs on a greased baking tray. Brush the éclairs with the beaten egg and bake in a 175°C oven for 25 to 30 minutes.

  12. Combine the hot milk with the egg yolk mixture and continue stirring until the cream is smooth.

  13. Return the mixture to the pan and bring to boil on low heat, whisking constantly for 3 minutes until the sauce thickens; then remove and set aside to cool.

  14. To prepare the Éclairs:

  15. Horizontally cut through the éclairs. Remove any soft dough from inside. Fill Éclairs with Crème Patisserie filling.

Per Portion of 300g
Energy (kcal) 728
Protein (g) 22
Carbohydrates(g) of which Sugar 79
Fat (g) of which saturates (g) 36
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