CREAM PUFF AND ÉCLAIR

Yield: This recipe will yield – maximum of 4 pcs CREAM PUFF (bite size) and 4 pcs. Éclair of
approximately 3 inches long.

Preheat oven at 375 degrees F. Lightly grease cookie sheet (or you can use your 7x11x1 roll pan for
conveniences in baking). Set aside

I. Preparing the Choux Paste (Dough):

Ingredients:

¼ cup water
1/8 bar unsalted butter
1/8 tsp. Iodized salt
¼ cup All-purpose flour
1pc. Small size beaten egg (or ¼ cup beaten egg)

Procedure:
1. In a sauce pan, combine water, butter and iodized salt. Place over medium heat and cook until it
boils. Lower the flame and add the flour all at once. Stir vigorously until the mixture leaves the
sides of the pot. Remove from heat. Allow to cool for about 5 to 8 mins. Gradually add the
beaten egg, beat well after addition (at about 10-15 mins beating time)
2. Using a pastry bag, fitted with large tip, drop the mixture onto prepared cookie sheet (or roll
pan) leaving at least 2 inches space between dough. Bake for about 20-25 mins until golden
brown. Immediately transfer the baked puff to a wire rack to cool completely. Prepare the
custard filling.

II. Preparing the Custard Filling:

Ingredients:
2pcs egg yolks
1/8 cup white sugar
1tbsp. corn starch
¼ cup fresh milk (in the absence of fresh milk, you can prepare a substitution of 1/8 cup water
and 1/8 cup evaporated milk, combined)
Optional but not required 8(1tsp. Vanilla or lemon essence
Procedure:
1. To prepare the custard filling, combine all the ingredients. Mix well and using a double boiler,
cook over low heat until smooth and creamy (on spreadable consistency). Cool thoroughly
before using, set aside.
2. Using a serrated knife, split each puff horizontally (about ¾ of an inch). Spread a generous
amount of custard filling in each puff (both cream puff and éclair)
 3. Preparing the Glaze:

Caramelized Glazing for Cream Puff:

Ingredients:
¼ cup sugar
2 tbsp. water

Procedure:

then over a medium heat, boil until sugar has dissolved and the mixture has turned light golden brown.
With the aid of spoon, quickly drizzle the caramel over each cream puff.

Chocolate Glazing for Éclair:

Ingredients:
3o g. Regular Sweet Choco Block
½ tbsp. Evaporated Milk
1 tbsp. Butter
Procedure:
In a sauce pan, over a lowest possible heat, combine and melt the chocolate block, milk and butter.
Immediately drizzle the melted chocolate over each Éclair.