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French · Baking
Éclairs
Classic French choux pastries with a delicate butter cream filling. A delightful treat to serve with tea at celebrations or family gatherings.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Make the choux pastry using water, butter, salt, flour, and eggs.
2
Pipe the éclairs onto a baking sheet.
3
Bake at 170°C for 25 minutes, then lower the heat to 150°C and bake for another 20–25 minutes.
4
Prepare the cream by whipping butter with sweetened condensed milk and vanilla extract.
5
Fill the baked éclairs with the cream.
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