Cream buns or Chocolate eclairs

Cream buns and eclairs made from puff pastry, filled with vanilla, coffee or chocolate flavoured
pastry cream and finished with fondant icing.
Ingredients for 8 servings
Quantity
Puff Pastry
Water
Fine salt
Caster sugar
Butter
Flour
Whole eggs
Butter for the tray

250ml
5g
10g
80g
125g
4-5 (220g)
10g

Glazing
Whole egg

Pastry Cream
Milk
Egg yolks
Caster sugar
Flour
Vanilla
Butter

750ml
6
150g
100g
Half a pod
10g

Icing
White fondant
(icing sugar and
water)
Syrup at 30
degrees density
Finishing
For cream buns:
Kirsch (optional)
Bigarreau cherry
OR
Mimosa seeds
For Eclairs:
Coffee extract
(liquid)
Cocoa powder
Chocolate
covering
Preparation time
Cooking time

300g

40ml

20ml
20g
Handful
A few drops
40g
80g

1h 20 minutes
30 minutes

Method
1) Prepare the cooking area (weigh and lay out
ingredients, utensils etc)
2) Make the puff pastry 15mins
3) Lie the buns or eclairs down on a buttered tray.
Use a pastry/piping bag with a round tip of 12cm in diameter.
4) Brown the exteriors of the eclairs or buns 5
minutes. Be sure to dry the pastries out by
opening the oura of the oven at the end of
the cooking process to release the vapeur.
5) Make the pastry cream 20 minutes.
- Boil the milk with half a vanilla pod
- Separate the eggs
- Whiten the yolks with the caster sugar
- Add the sifted flour and mix. Progressively
add the boiling milk to the mixture, stirring
gently with a small whisk.
- Put the utensil in the (RUSSE?) and cook
the pastry cream for a few minutes,
constantly stirring.
- Take out the vanilla pod
- Take the cream out and add either a few
drops of vanilla extract or kirsch for buns,
with between 10 and 20ml of coffee
extract or cocoa powder for the eclairs.
- Cover it with clingfilm and chill in the
fridge.
6) Fill the buns or eclairs (15mins)
- Pierce the buns on the underside or on the
side, fill with cream using a piping bag
- Gently make an incision on the side of the
eclairs and carefully fill them
7) Ice the buns or the eclairs (12 minutes)
-Sprinkle buns with icing sugar and decorate
with mimosa seeds or cherries.
-Gently warm the fondant to 35degrees C in 2
small frying pans. Add drops of coffee extract
or sifted cocoa powder. Loosen with a little
syrup if necessary.
-Gently dip the tops of the eclairs in the
fondant. Leave to dry
8) Spread eclairs or buns out onto service plate.