Eclairs

Hello lively bakers, lets make some eclairs today. This is a basic chop pastry dough recipes filled with cream diplomat (Pastry cream mix with whipping cream). Instead of filling it up with pastry cream, cream diplomat gives a lighter taste, much appreciated in Asia regions. Hope you all enjoy it. The same recipes can be used for Paris Breast, Religious and choir puff. Hope you all enjoy it.

Recipes:

This recipes makes 26 pcs of 9cm long x 2.4cm width Eclairs. The piping template available at the end of the page. I am using 9mm diameter star nozzle for piping.

For choux pastry:

Low gluten flour/ cake flour 163g

Eggs 250g

Milk 125g

Unsalted butter 125g

Water 125g

Sugar 5 g

Salt 5g

Pastry cream:

Milk 250g

Sugar 63g

Salt a pinch