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Ingredients

• 1 cup Water (for choux base, bring to a boil)
• 100 g Unsalted Butter (for butter‑water mixture)
• 100 g Unsalted Butter (for crumble dough)
• 20 g Unsalted Butter (for pastry cream (adds shine))
• 1 cup All-Purpose Flour (for crumble dough)
• 1 cup All-Purpose Flour (for choux pastry)
• 4 Tbsp All-Purpose Flour (for pastry cream (thickening))
• 0.5 cup Granulated Sugar (for crumble dough)
• 1 Tbsp Granulated Sugar (a pinch for choux pastry)
• 1 tsp Vanilla Sugar (flavor for pastry cream)
• 4 Tbsp Cornstarch (for pastry cream (smooth texture))
• 2 Egg Yolks (for pastry cream)
• 4 Eggs (for egg wash / incorporation into choux dough)
• 4 cups Whole Milk (for pastry cream)
• 50 g White Chocolate (adds sweetness and glossy finish to cream)
• 200 ml Heavy Cream (for final whipped cream topping)
• 1 pinch Salt (enhances flavor of choux dough)

Instructions

1. Make Butter‑Water Mixture

   Combine 1 cup water and 100 g unsalted butter in a saucepan and bring to a gentle boil over medium heat.

   Time: PT5M

   Temperature: medium heat

2. Prepare Crumble Dough

   In a mixing bowl combine 1 cup flour, 0.5 cup granulated sugar and 100 g butter. Rub together until the mixture resembles coarse crumbs.

   Time: PT5M

3. Roll and Chill Crumble Dough

   Place the crumb mixture on parchment, press together, roll out with a rolling pin to a thin sheet, wrap in parchment and refrigerate for at least 15 minutes.

   Time: PT10M

4. Cook Choux Dough

   Add a pinch of salt and 1 cup flour to the boiling butter‑water mixture. Stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball.

   Time: PT5M

   Temperature: medium heat

5. Cool Choux Dough

   Transfer the dough to a clean bowl, cover with a damp cloth and let it cool to lukewarm (about 30 °C).

   Time: PT10M

6. Incorporate Eggs

   Beat 4 eggs in a separate bowl, then gradually whisk the beaten eggs into the lukewarm choux dough until fully incorporated and smooth.

   Time: PT5M

7. Pipe Dough onto Baking Sheet

   Fit a pastry bag with a large round tip, fill with the choux batter, pipe 3‑4 cm long strips onto parchment‑lined baking sheet, spacing them about 2 cm apart.

   Time: PT5M

8. Bake Eclairs

   Place the sheet in a pre‑heated oven at 200 °C and bake for 30 minutes until golden and hollow inside. Do not open the oven for the first 15 minutes.

   Time: PT30M

   Temperature: 200°C

9. Prepare Pastry Cream

   In a saucepan whisk together 4 cups milk, 4 Tbsp flour, 4 Tbsp cornstarch, 2 egg yolks, 1 tsp vanilla sugar and a pinch of salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in 20 g butter, 50 g white chocolate and the vanilla sugar until smooth.

   Time: PT10M

   Temperature: medium heat

10. Cool Pastry Cream

    Transfer the hot cream to a shallow bowl, cover the surface directly with plastic wrap to stop a skin forming, and refrigerate until completely cold (about 15 minutes).

    Time: PT15M

11. Fill Eclairs with Cream

    Fit a clean pastry bag with a small tip, pipe the chilled pastry cream into the center of each cooled eclair through the side opening or bottom tip.

    Time: PT5M

12. Finish and Serve

    Optionally dust the filled eclairs with powdered sugar or drizzle melted white chocolate. Serve immediately or store as indicated.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g