Eclairs

Ingredients

• 1 cup or 140 g Flour
• 1 cup Lukewarm water
• 4 tablespoons or 60 g Butter
• 4 Eggs
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla
• 3 cups Milk
• 4.5 tablespoons Custard powder
• 6 tablespoons or 80 g Sugar
• as desired Chocolate for decoration
• 3 cups Milk
• 85 g for each cup of milk Custard powder
• 60 g Sugar
• any chocolate Chocolate for decoration
• preferred by the chef for decoration Nutella
• used to decorate some pieces Powdered sugar

Instructions

1. Prepare the filling in the pot first so it can cool before baking the dough.
2. Place the cold milk in a pot over the heat.
3. Add the sugar to the pot with the milk and stir continuously.
4. Gradually add the custard powder to the pot, stirring continuously until the mixture thickens.
5. If the filling consistency becomes too thin, add an additional amount of sugar to the pot, as mentioned by the chef.
6. Remove the filling from the heat and set it aside to cool.
7. Place the water, butter, salt, and vanilla in a pot over the heat.
8. Heat the water-and-butter mixture in the pot until the butter melts and the mixture comes to a slight boil.
9. Add the flour all at once to the pot, stirring until the dough comes together.
10. Stir the dough over the heat until it becomes firm and no flour granules remain.
11. Transfer the dough to a mixer and mix it briefly until smoother.
12. Add the eggs one at a time to the mixer, mixing until the dough reaches the proper consistency.
13. Fill a pastry bag with the dough.
14. Pipe the eclairs onto a baking tray in the desired shape and size.
15. Preheat the oven to 200°C 10 minutes before baking.
16. Place the baking tray on the middle rack of the oven.
17. Bake the eclairs with top and bottom heat for approximately 15 to 20 minutes; the chef mentioned that they took 25 minutes.
18. Do not open the oven during baking so the eclairs do not collapse.
19. Remove the eclairs from the oven and leave them to cool.
20. Open the eclairs from the side for filling without cutting them from the top, so they retain a beautiful shape.
21. Fill the eclairs with the cooled filling.
22. Melt the chocolate in a suitable bowl with butter over a bain-marie or using hot water, as shown in the video.
23. Dip the eclairs in the melted chocolate for decoration.
24. Leave the eclairs briefly until the chocolate sets.