We love a pastry on occasion! So when Ramon Khallauf of Bij Petit restaurant in Bruinisse shared with us his recipe for classic French eclairs with Zeeuwsche Zoute Puur, our mouths watered. With delicious airy choux pastry batter, homemade pastry cream and ganache, this recipe makes a delicious and festive pastry.
10
Average
1 hour
Start making the choux pastry batter. Preheat the oven to 220°C. Melt the butter with the milk and water and bring to a boil. Over low heat, stir in the flour until dry. Add a pinch of Zeeland Salt and add 6 eggs one at a time. Scoop the batter into a piping bag.
Butter a baking sheet and dust with flour. Beat the last egg with a pinch of Zeeland Salt. Pipe long éclairs onto the baking sheet (7cm)and brush them with the egg. Bake in the oven for 20 minutes.
Make the pastry cream:
Mix together sugar, vanilla sugar and the egg yolks in a bowl. Also add the flour and stir until completely incorporated.
In a saucepan heat the milk, as soon as it begins to boil turn off the heat. You can see that it begins to boil because bubbles will form at the edge of the pan.
Add a little milk to the egg mixture and stir until the milk is completely absorbed. Then also add the rest of the milk in parts and stir until it is an even mixture.
Pour the mixture back into the pan and turn the heat back on. Bring to a boil while continuing to stir, including the bottom of the pan well. The cream is good when it has the thickness of a thick custard.
Pour the cream into a clean bowl and cover with foil. Press the foil onto the cream, this will prevent a sheet from forming on your pastry cream.
Let cool for a moment and then place in the refrigerator to cool completely. The cream then also thickens further.
Make the ganache:
Bring the cream with the glucose to a boil and pour over the chocolate. Stir well.
Finish:
Whip the pastry cream until smooth and place in a piping bag. Fill the éclairs with the cream and dip in the ganache.