THE PERFECT ECLAIRS
Discover Chef Guillaume Mabilleau’s recipe for éclairs.
This video is rather conceptual. The Chef shares with you the fruit of his research with the idea of making beautiful éclairs in a ventilated oven!
In this video, the chef explains in detail all his practices and tips that will allow you to make perfect éclairs!
To find out more, watch the video!
INGREDIENTS :
The choux pastry :
150g water
150g whole milk
150g butter
12g sugar
8g fine salt
112.5g oatmeal flour
225g whole eggs
Sprinkling :
SQ of neutral oil
SQ icing sugar
The custard :
500g milk or fruit purée
125g sugar
125g egg yolks
50g corn starch
150g butter
The compote :
500g cream or fruit puree (for the raspberry I used 300g puree and 200g broken fruit)
50g sugar
15g cornstarch
