Ingredients
Scale
- 45 g butter
- 50 g water
- 50 g milk
- 1 g salt
- 2 g sugar
- 60 g cake flour
- 110 g eggs
- 1 egg yolk
- 15 g sugar
- 12.5 g cornstarch
- 125 g milk
- 10 g unsalted butter
- 80 g heavy cream
Instructions
- Preheat your oven to 190 °C (374 °F). In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil.
- Remove from heat and stir in cake flour until fully incorporated. Return to heat until a film forms on the bottom.
- Cool slightly, then mix in eggs until smooth. Pipe onto a baking sheet and bake for 20 minutes at 190 °C, then reduce temperature to 175 °C (347 °F) and bake for another 20 minutes.
- For the custard sauce, whisk egg yolk and sugar; add cornstarch and milk until smooth. Cook over medium heat until thickened; stir in butter and chill.
- Fill cooled éclairs with chilled custard sauce using a piping bag.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 180
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg