Mini whipped cream éclairs and spread
Ingredients :
- For the choux pastry:
- 150g flour
- 100g butter
- 1/2 tbsp salt
- 4 eggs
- 250ml water
- For the whipped cream:
- 1 brick of liquid cream
- 100g icing sugar
- spread
Preparation :
-
1
Prepare the whipped cream:
-
2
Whip the liquid cream into a firm whipped cream with an electric mixer.
-
3
Add the icing sugar in rain, continuing to beat, then set aside in the fridge.
-
4
Prepare the choux pastry:
Technical moves
How to make choux pastry?
-
5
Bring the water to a boil in a saucepan and add the salt.
-
6
When the water begins to simmer, add the butter.
-
7
When the butter is melted, add the flour and mix everything with a wooden spoon until the choux pastry comes away from the edges and forms a ball.
Technical moves
How to make choux pastry?
-
8
Remove from heat.
-
9
Put the dough obtained in a large salad bowl and add the eggs one by one, mixing well.
-
10
Let stand 5 minutes.
-
11
Preheat the oven to 200°C.
-
12
Place the choux pastry in a piping bag.
Technical moves
Fill a piping bag
-
13
On a baking sheet, place a sheet of baking paper.
-
14
Form 5 cm long lightning bolts on it, well spaced out from each other.
-
15
Bake for 20 minutes.
-
16
When your puffs are cooked, take them out of the oven and leave to cool, then split them in half.
-
17
Fill a piping bag with cold whipped cream.
Technical moves
Fill a piping bag
-
18
Garnish each half of the éclairs with whipped cream.
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19
Cover with the other halves.
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20
Spread the spread over the éclairs.
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21
Reserve chilled until service.
Tips
For this recipe for Mini whipped cream éclairs and spread, you can count on 30 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.
