Eclairs with vanilla cream

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Eclairs

55 ml water
55 ml milk
45 g butter
½ tsp salt
1 tsp sugar
65 g plain flour
2 eggs
Bring the water, milk, butter, salt and sugar to the boil. Shoot in the flour and stir over a moderate heat until the mixture comes away from the sides of the pan. Cook the mixture until it thickens and a white film should form in the bottom of the pan. Transfer the mixture to a mixing bowl. Allow the mixture to cool briefly, then beat in the eggs one at a time. Beat the dough until smooth and elastic. Spoon the dough into a piping bag with a star nozzle.
(Pre-)heat cooking space to 200°C with Top/bottom heat
Pipe about 20 strips of dough, each about 8 cm long, onto two lined baking trays. Put the baking trays one after the other into the preheated cooking space. Bake.
Put the pastry in
Top/bottom heat 200°C for 10 Mins

Vanilla cream

250 ml cream
½ vanilla pod
2 eggs
25 g plain flour
60 g sugar
Scrape the vanilla seeds out of the pod. Put the cream, vanilla pod and vanilla seeds in a pan and bring to the boil. Mix the flour and sugar in a bowl, add the eggs. Stir ⅓ of the cream into the egg mixture. Gently stir the egg mixture into the cream. Stir the mixture over a moderate heat until it thickens. Pour the custard into a bowl, cover the surface with cling film and place in the refrigerator to chill.
250 ml cream
Lightly whisk the chilled custard with a balloon whisk to loosen it up. Whip the cream until soft peaks form, then fold it into the custard. Spoon the mixture into a piping bag with a star nozzle.
Cut the eclairs in half lengthways, pipe the vanilla cream into the bottom halves, then put the tops on.

2 baking trays

Quantity Ingredient
45 g butter
4 eggs
60 g sugar
90 g plain flour
55 ml water
½ tsp salt
500 ml cream
1 tsp sugar
55 ml milk
½ vanilla pod

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