2 h

Eclairs with Tahitian vanilla and caramelised nuts

We love the eclair with Tahitian vanilla. Composed of a choux pastry, a pastry cream and a perfumed icing, eclairs are one of the French's favorite pastries. Trust me, it is worth it

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Ingredients For

  • x 2
  • 12 cl
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    50 g See the article
  • 75 g
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article
  • 50 cl
  • x 6
  • 75 g
  • 50 g
  • 200 g
  • x 1
  • x 8

Prepare the choux pastry : Break 2 eggs into a bowl. Beat them lightly.  

Melt 12 cl of water, 50 g of butter, cut into pieces, and a pinch of salt, in a small saucepan.  

Remove from the heat and add 75 g of flour all at once. Mix everything together with a wooden spoon until the mixture comes off the sides. Gradually add the beaten eggs.

Fill the piping bag with the mixture. Pipe éclairs on a baking sheet covered with parchment paper.  

Bake for about 12 minutes at 220 °C, then for 5 minutes in the oven with the door kept ajar with a wooden spoon.  

Prepare the vanilla crème pâtissière : Slice the vanilla pod in two, lengthwise, and remove the pulp.

Heat 50 cl of milk in a saucepan with the vanilla pulp. Meanwhile, whisk 6 egg yolks with 100 g of sugar. Incorporate 50 g of flour.  

Pour half of the boiling milk over the eggs while whisking. Return this to the saucepan, stirring all the while. Allow to boil, still stirring, for 1 minute. Transfer the cream to a bowl and leave to cool, covering with cling film.

Prepare the icing: in a bowl, mix 200 g of icing sugar into an egg white. Heat the bowl in a bain-marie while stirring.  

Assembly. Pierce the ends of the éclairs. Fill them with crème pâtissière using a piping bag. Spread the icing on top using a brush. Immediately top with a few nuts.

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