Cookie Butter Eclairs

From the creator

For about 10 éclairs INGREDIENTS For the choux pastry: 2/3 cup of milk 2/3 cup of water 10 tbsp of butter 1 tsp of salt 1 tsp of granulated sugar 1 and 1/3 cup of flour 5 beaten eggs (one more if needed) For the pastry cream: 2 cups of milk 4 egg yolks 1/3 cup + 1 tbsp of granulated sugar 1/3 cup + 1 tbsp of flour 2 tbsp of cornstarch 7 oz of cookie butter For the icing: 1 and 1/2 cup of powdered sugar 4 tbsp of hot water 1 tbsp of cookie butter 4 speculoos cookies The choux pastry: 1. In a medium pan, pour the water, the milk, the diced butter, the sugar, and the salt. Stir until the butter has melted. Once it has melted, bring everything to a boil. 2. Take the pan off the heat and pour in the flour while mixing energetically until all the flour is mixed in and you have a homogenous dough. 3. Put the pan back on the heat, and stir for a few minutes until the dough doesn’t stick to the sides of the pan. 4. Take the pan off the heat and transfer the dough to a large bowl. Stir to cool the dough down. 5. Add half of the beaten eggs and stir energetically. Keep on adding the eggs until you have a very flexible dough. A good way to test it is to lift a spoonful of dough and let it fall back down in the bowl. If the dough breaks immediately, then you must keep on adding a little bit of eggs. If your dough falls down in a continuous ribbon, without breaking, then it’s ready. Don’t hesitate to add one more egg if need be, to get to that stage. 6. Transfer the dough int

Published 2016-09-27 · Watch on YouTube ↗
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