- Butter, 1/2 cup
- Water, 500 ml
- Bread Flour, 300 grams
- Eggs, 4 to 5 pieces
- Vanilla, 1 teaspoon
- Salt, 1 pinch
- Sugar, 2 tablespoons
- Custard Powder, 3/4 cup
- Fresh Milk, 1 cup
- Condensed Milk, 1/2 can
- Whipped Cream, 150 grams
Preheat oven to 425 F degrees. Line baking sheet with silicone mat. Set side.
- In a heavy saucepan, combine butter, water, bread flour, salt and sugar.
- Bring to a rolling boil, remove saucepan from heat, stir in bread flour using wooden spoon.
- Return to heat, stir in vigorously until mixture forms into a ball and starts to pull out from the sides of the pan.
- Transfer to a mixing bowl, using paddle attachment, beat to low speed until slightly cooled.
- Add in vanilla and eggs (one at a time) until it reaches a smooth paste consistency.
- Transfer choux paste into a piping bag fitted with big round tip.
- Pipe the paste into approx. 4-5 inches long strip, about 1-inch apart.
- Using fingers or back of the spoon dipped in water to smooth the surface of the piped strips.
- Bake for 15 minutes, do not open oven door, then reduce oven temperature to 375 F degrees, and continue to bake until dry and golden brown, 10-12 minutes more.
- Transfer to wire rack and let cool.
- To make Filling: Combine custard powder and milk into a mixing bowl. Stir until smooth and creamy. Gently fold in the whipped cream to lighten the mixture. Transfer to piping bag.
- Using a paring knife, poke 3 holes under each éclair. Pipe pastry cream to fill eclairs.
- Dip into melted chocolate. Decorate as desired.
- Chill for 10 minutes to set. Serve.