These Tropezian-style éclairs combine the lightness of choux pastry with the creaminess of an ultra-gourmet diplomat cream.
Perfect for dessert or a snack, they will delight all lovers of sweets.
Ingredients – For 10 éclairs
For the choux pastry
* 150 g water
* 80 g butter
* 1/2 tsp salt
* 120 g flour
* 3 eggs
For the diplomat cream
* 500 g milk
* 3 whole eggs
* 120 g sugar
* Vanilla of your choice
* 160 g mascarpone
* 160 g full-fat
liquid cream * Granulated
sugar * Icing
sugar * 50 g flan powder or 50 g cornflour
Preparation
1. Preparation of the choux pastry
In a saucepan, bring the water, butter and salt to a boil.
Remove from the heat, then add the flour all at once. Mix vigorously until you get a homogeneous dough.
Then return to low heat for 1 to 2 minutes to dry out the dough.
Off the heat, stir in the eggs one at a time, mixing carefully between each addition.
Preheat the oven to 180°C (gas mark 6).
Using a piping bag, form éclairs on a baking sheet lined with parchment paper.
Bake for about 25 minutes, until well puffed and nicely browned.
2. Preparation of the diplomat cream
Heat the milk with the vanilla in a saucepan.
In a bowl, whisk the eggs with the sugar and flan powder (or cornflour) until the mixture whitens.
Gradually pour the hot milk over the mixture while stirring.
Then pour everything back into the saucepan and cook over low heat until thickened.
Let cool, then stir in the mascarpone.
Whip the liquid cream into whipped cream, then gently add it to the preparation.
3. Mounting the lightning bolts
Once the éclairs have cooled, cut them in half lengthwise.
Fill them generously with diplomat cream.
Close the éclairs, then sprinkle with icing sugar and granulated sugar for the final touch.
Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 10 éclairs
An ultra-gourmet, light and melting dessert, which is sure to impress your guests.
