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| ●Puffs |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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In a saucepan, combine milk, butter, salt and sugar and place it over low heat.
Mix the ingredients well. When the mixture comes to a boil, remove from the heat.
Add flour and stir quickly using a spatula. Blend until no lumps remain. (Photo #1)
Place the saucepan over low heat again. Stir until the dough doesn’t stick to the bottom of the saucepan. (Photo #2)
When the dough becomes stiff enough to form one lump, remove from the heat. While the dough is still hot, add beaten whole eggs, a little at a time, and stir well after each addition, to form a smooth, glossy dough. (Photo #3)
Put the dough in a pastry bag fitted with a 1cm pastry tube. Pipe the dough into 10cm strips. If a pastry bag is not available, cut out one corner of a thick plastic bag and use it as a substitute. (Photo #4)
Using a wet fork, mark lines on top of each dough.
Bake in a preheated oven at 200 °C (392 °F) for about 15 to 20 minutes. Then lower the temperature to 170 °C (338 °F) and continue baking for about 10 more minutes.
After cooling, cut in one side of each puff horizontally.
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| ●Custard Filling |
(Photo #1)
(Photo #2)
(Photo #3)
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In a saucepan, bring milk to a boil.
Cream together egg yolks and sugar.
Add flour to the egg yolk mixture. Beat until pale and creamy. (Photo #1)
Stir in the hot milk to the egg yolk mixture, a little at a time, and blend well.
Place the mixture over low heat. Stir until smooth and creamy, then remove from the heat. (Photo #2)
Let cool until the mixture becomes stiff, then stir again.
Using a pasty bag or a spoon, fill the puffs with the custard. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
10 eclairs |
216kcal |
120 minutes |
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| milk |
100g |
| butter |
40g |
| salt |
2g |
| sugar |
2g |
| cake flour |
60g |
| whole eggs |
100g |
| milk |
100g |
| sugar |
30g |
| egg yolks |
30g |
| cake flour |
10g |
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