How to Make Éclair a La Crème Légère (Light Cream Eclair)

The heart of this recipe is the pâte choux or the shell. You can make éclair, profiterole, choux cream, cruller, croque-en-bouche, St. Honoré, etc. Be creative! I hope you'd like it. Enjoy! 💗💗💗

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How to Make Éclair a La Crème Légère (Light Cream Eclair) Recipe
61 Steps
Ingredients
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1

Make crème pâtisserie (pastry cream) 4 hrs in advance, so it's cooled. You can pipe it right in to éclairs or make Crème Légère (light cream) by folding in some hard peak whipped cream.

2
Separate the eggs, you can reserve the whites for other recipes, like macarons and meringues. Crème pâtissière is one of the custard based most versatile creams.

Separate the eggs, you can reserve the whites for other recipes, like macarons and meringues. Crème pâtissière is one of the custard based most versatile creams.

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3
Add 75g granulate sugar and whisk together until a bit pale. Now put some milk in the pot and on med heat warm up the milk. If you use vanilla seeds add it in with the milk.

Add 75g granulate sugar and whisk together until a bit pale. Now put some milk in the pot and on med heat warm up the milk. If you use vanilla seeds add it in with the milk.

4
Add a little bit of salt.

Add a little bit of salt.

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Sift in 20g or 2 table spoon of plain flour (all purpose) and corn flour (corn starch). Keep one eye on your milk. Stir every now and then.

Sift in 20g or 2 table spoon of plain flour (all purpose) and corn flour (corn starch). Keep one eye on your milk. Stir every now and then.

6
Give it a good whisk.

Give it a good whisk.

7
When the milk starting to release steam and has small bubbles appear (it's called scalding), it's ready. Tempering the egg mixture by adding a bit of hot milk to the mixture whilst whisking

When the milk starting to release steam and has small bubbles appear (it's called scalding), it's ready. Tempering the egg mixture by adding a bit of hot milk to the mixture whilst whisking

8
Add only half. Dont worry if u curd up the eggs a little just run the mixture thru a fine sift.

Add only half. Dont worry if u curd up the eggs a little just run the mixture thru a fine sift.

9
If you have curd anything up just pour everything back into the pot.

If you have curd anything up just pour everything back into the pot.

10
On medium to low heat. Keep stirring. Don't worry if it starts to curd up into little blobs, just keep on stirring quickly.

On medium to low heat. Keep stirring. Don't worry if it starts to curd up into little blobs, just keep on stirring quickly.

11
It will thick up like this

It will thick up like this

12
We want it a bit dense, like so.

We want it a bit dense, like so.

13
Take off the heat. Add vanilla and stir thru to combine.

Take off the heat. Add vanilla and stir thru to combine.

14
Put in ice water to stop everything from cooking and cooling everything down. There you have the pastry cream (crème pâtissière). U can add chocolate, liqueur, etc. here, if u like.

Put in ice water to stop everything from cooking and cooling everything down. There you have the pastry cream (crème pâtissière). U can add chocolate, liqueur, etc. here, if u like.

15
When it's getting warm to the touch, transfer to a bowl. Place cling film over, let it touch the pastry cream so it wont form skins. You can add flavour and use this as macaron filling too.

When it's getting warm to the touch, transfer to a bowl. Place cling film over, let it touch the pastry cream so it wont form skins. You can add flavour and use this as macaron filling too.

16
Keep in a fridge for at least 4 hrs. You can pipe this cooled pastry cream right into your eclair/profiterole, if you like denser texture. It will be called éclair a la crème pâtissière.

Keep in a fridge for at least 4 hrs. You can pipe this cooled pastry cream right into your eclair/profiterole, if you like denser texture. It will be called éclair a la crème pâtissière.

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Choux pastry can be made into many desserts. The key is this has to be cooked twice on the stove top then in the oven. There's no accurate measurement for eggs in choux recipe, so it's an art.

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Put everything out, as it will all happen quickly.

Put everything out, as it will all happen quickly.

19
Put cream and bowl in a freezer

Put cream and bowl in a freezer

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Put water and butter in a pot on med heat. U want the butter to melt before the water boil.

Put water and butter in a pot on med heat. U want the butter to melt before the water boil.

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Add 1 tablespoon of sugar and a pinch of salt stir every now and then.

Add 1 tablespoon of sugar and a pinch of salt stir every now and then.

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Beat the eggs

Beat the eggs

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Try to break the butter.

Try to break the butter.

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Bring to rolling boil.

Bring to rolling boil.

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Take off the heat and add flour all at once.

Take off the heat and add flour all at once.

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Stir quickly.

Stir quickly.

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Put back on low heat. Keep stirring.

Put back on low heat. Keep stirring.

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You'll see film at the bottom of the pan, it's ready.

You'll see film at the bottom of the pan, it's ready.

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Put in stand mixer with flat beater put on low to cool everything down. Now preheat ur oven to 400f or 200c

Put in stand mixer with flat beater put on low to cool everything down. Now preheat ur oven to 400f or 200c

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Add 3/4 of the eggs and beat. It will looks curdy, dont worry. Keep on going.

Add 3/4 of the eggs and beat. It will looks curdy, dont worry. Keep on going.

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Keep adding the eggs and testing the dough.

Keep adding the eggs and testing the dough.

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We want dropping consistency.

We want dropping consistency.

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Today i'm using round tip.

Today i'm using round tip.

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Put the batter on the tray and stick the parchment on it.

Put the batter on the tray and stick the parchment on it.

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Pipe oblong shape for eclair and round shape for profiterole. Dip your finger in water and touch up the imperfection.

Pipe oblong shape for eclair and round shape for profiterole. Dip your finger in water and touch up the imperfection.

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You can brush egg wash here if u want, i dont. Bake at 400f or 200c for 20 min and low it down to 350f or 180c for 20 more

You can brush egg wash here if u want, i dont. Bake at 400f or 200c for 20 min and low it down to 350f or 180c for 20 more

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Taa daa! It should be golden and light.

Taa daa! It should be golden and light.

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I broke one for you to see how it should be hollow inside

I broke one for you to see how it should be hollow inside

39

Making light cream by combining whip cream with the pastry cream.

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Put 100 ml whipped cream in the cold bowl add 1 table spoon sugar and whisk

Put 100 ml whipped cream in the cold bowl add 1 table spoon sugar and whisk

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42
This is soft peak. Not ok

This is soft peak. Not ok

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This stiff! No more or you'll get butter.

This stiff! No more or you'll get butter.

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Get the pastry cream out and loose up with spatula

Get the pastry cream out and loose up with spatula

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Add half the whip cream and whisk thru. Yes! Whisk.

Add half the whip cream and whisk thru. Yes! Whisk.

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Add the rest now gently fold.

Add the rest now gently fold.

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Scrape all in and fold.

Scrape all in and fold.

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It will look much like that.

It will look much like that.

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Poke holes at the back of each ones

Poke holes at the back of each ones

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Put 2 holes in the eclair and one in a profiterole.

Put 2 holes in the eclair and one in a profiterole.

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I use this filling tip.

I use this filling tip.

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Fill until it come out the other end.

Fill until it come out the other end.

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Wipe off.

Wipe off.

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Fill the profiterole.

Fill the profiterole.

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I cut one for you to c how it looks like.

I cut one for you to c how it looks like.

56
You can also just cut up

You can also just cut up

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And fill.

And fill.

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As much as u want

As much as u want

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Double up!

Double up!

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Dust with icing or dip in chocolate garnash.

Dust with icing or dip in chocolate garnash.

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U can Keep these in air tight container in the fridge for a week. If u like crunchy assemble them just before serving. Bake share and enjoy! 💗💗💗

U can Keep these in air tight container in the fridge for a week. If u like crunchy assemble them just before serving. Bake share and enjoy! 💗💗💗

Ingredients

150 Grams All purpose flour 
250 Milliliters Water 
100 Grams Butter 
Teaspoons Salt 
1 Teaspoon Sugar 
4 Egg 
300 Milliliters Milk  
1 Teaspoon Vanilla extract 
3 Egg yolk 
75 Grams Sugar 
20 Grams Flour 
20 Grams Corn flour 
100 Milliliters Whipped cream (optional) 
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