Eclair cake

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl eclair cake set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free.

Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins. 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.

You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays. Pipe the choux onto the baking sheet, using the lines as a guide. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat.

Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. For more help, see our how to make choux pastry and eclairs video. RECIPE TIPSTO SERVEThe eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 003eA classic eclair recipe of light choux pastry filled with rich crème pâtissière. A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Put the butter in a saucepan with 450ml water.