Custard Eclairs


Working Method

Units %
Part 1
Water 1000g 0
Margarine New Mrs. J 400g 0
Cake Flour 600g 0
Egg 800g 0
Part 1 total 0
Fondant 875g 0
Sprinkle Nuts 350g 0
Toppings total 0
Water 1333g 0
Instant Custard 533g 0
Ambiante 933g 0
Fillings total 0

Working Method

Part 1
  1. Place water and margarine into pot and bring to boil.
  2. Add the flour and mix into a paste, keep mixing while cooking for 3 minutes.
  3. Remove from the pot and place into a mixer fitted with a flat beater, let the mixture cool down while running the mixer on second speed.
  4. Add all the eggs slowly, scrape the mixer down and mix a further 1 minute.
  5. Pipe onto prepared baking trays with star nozzle.
  6. Bake at 230° C with a little steam for ± 20 minutes with damper closed.
  7. Place under tins or cans for 40 minutes immediately after removing from oven. ( This prevents éclair from collapsing and drying out.)

  1. When cold dip éclair in fondant and each end in nuts and put one side to set.

  1. Mix Water and Instant custard together until clear, add cream and mix through.
  2. Cut éclair 3/4 open and pipe the filling inside.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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