Choux&Eclair

If your friends invite us for lunch or dinner, we are supposed to bring some dessert or/and wine as a sign of politeness in Spain.
This time I decided to bring Eclair which I didn't get to eat in France.

I love Eclair, I don't know what is so special, but I cannot keep myself from buying. When I was child, we used to go Ginza Seigetsudo, which does not exist any more, for lunch, and I was asking my dad to buy all remaining eclairs in the shop. So when the restaurant was reopened as LINTARO, I and my dad were so disappointed and missed the old one.

In Spain I don't see them. Here there are petit choux, which they call Lionesa, normally filled with whipped cream or ganache, but leave something to be desired.
So, I made not only Eclairs but also Choux with Custard cream(Crème pâtissière) and with Whipped cream&strawberry, four each♪

＜Recipe＞

－Choux－

Water　　　　　　　80cc

Milk　　　　　　　100cc

Sugar　　　　　　　  5g

Salt　　　　　　　　　5g（If you use salty butter, do not add.)

Butter　　　　　　　70g

Flour　　　　　　  100g

Egg 　　　 　　　　 　3

1.　Put water, milk, sugar, salt and butter in a pan and heat until it comes to boil.
2.　Remove 1 from the heat, add sifted flour at once in it and mix them.
3.　Once mixed, place the pan over the heat again and keep mixing the dough.
4.　When the dough becomes like a ball and is taken off from the wall of the pan, remove it from the heat.
5.　Add egg one by one and mix them well, until becomes smooth. (When spoon the mixure, the dough should fall slowly)
6.　Put the dough in a piping bag and pipe small amount on a baking tray with baking sheet.
7.　Brush the top with beaten egg and bake them in a oven(200℃, for 20－25min)

8.　You should not take them out when they are done, but leave them in the oven for 10min to prevent choux from collapsing.
9.　Cut it into half and fill them with any cream you like.

－Custard cream(Crème pâtissière)－

Milk　　　　　　　　  350cc

Vanilla beans　　         1pod

Yolk　　　　　　　　 　 4

Sugar　　　　　　　　　70g

Cornstarch　　        　30g

Butter　　　　　　　　  30g

1.　Put yolk, sugar and the seeds taken from vanilla pod, and whisk them until becomes white.
2.　Add cornstarch and mix them roughly.

3.　Put milk and vanilla pod in a pan and heat it until just before starts boiling.
4.　Add the half of 3 into 2 and mix them. Once mixed, put the mixture back into 3, place it over the heat and stir.
5.　Once it comes to boil and the mixture becomes creamy, remove the pan from the heat, remove the pod from the cream and put the cream in a bowl.
6.　Put ice in another bowl and place the bowl with the cream in this with ice.
7.　When the cream becomes lukewarm, add the butter and mix them.

*If you want to have chocolate custard cream, break down 200g of chocolate into a small pieces and add into the hot custard cream(5) and mix them.

This time we visited a French-American couple. The favourite of french husband was eclair(he gave me a passing score♪), the american wife's one was ring choux with ganache and banana(there is no photo of this...), my spanish husband's one was custard cream choux, everyone has own taste!

Anyway

Bon Profit!!!