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Eclair: Custard Sauce Filling

J U LY 1 1 , 2 0 2 3 • JESSICALEE

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Ingredients

45g butter

50g water

50g milk

1g salt

2g sugar

60g cake Four

110g egg

Notes: By cake Four, I mean low protein Four, which

normally contains 7-9% protein (Mine is around 8%). Not
self-rising Four.

Custard Sauce:

1 egg yolk

15g sugar

12.5g cornstarch

125g milk

10g unsalted butter

Steps:

Eclair

1. Heat and boil water, milk, butter, sugar, and salt.

2. Turn off the heat, add in cake Four; stir hard until
all the ingredients come together. Turn on the heat
(keep it medium), and keep stirring until some thin
Zlm forms on the bottom of the pan.
3. Transfer the dough to a clean bowl, let it cool down
a little bit, and then use a hand mixer, beat while
adding egg into it until it gains a very smooth and
silky texture.
4. Put the batter into a pipping bag with a pipping tip
and start to pipe out eclairs.
5. Dust them with powdered sugar. (3 times)
6. Preheat the oven to 374℉(190℃) and bake for 20
minutes; then set the oven to 347℉(175℃) and bake
for 20 minutes. Take the cream puffs out of the oven;
let them cool down on the cooling rack.

Custard Sauce

1. Add sugar into the egg yolk, whisk until sugar

slightly dissolves. Add in cornstarch and milk, whisk
until smooth.
2. Heat and keep stirring the mixture until thickened.
Add in butter, and stir hard until well combined.
3. Transfer custard sauce into a clean bowl, cover the
sauce with plastic wrap, and set in the fridge to cool
down.
4. Take the sauce out, whisk it smooth, add in 80g
heavy cream and 12g sugar, whisk until form stiff
peaks. Put them all in a piping bag, and Zll the éclairs
or any cream puffs with it.

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3 comments

Love the recipes

NASMYAH • OCTOBER 3, 2023

Eclairs ingridient that is whole egg or only an egg

yolk? Thx u

RANI • SEPTEMBER 21, 2023

You didnt put heavy cream in the ingredients???

SUSANNA WELLS DOMENECH • AUGUST 23, 2023

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