Eclairs

Salam semua...

Eclairs ni saya buat dah lama ...3 minggu sudah...dok peram sebab apa pun tak taw....saya buat eclairs sebagai upah untuk En Suami sebab sanggup jaga anak-anak sebab saya outing berjimba-jimba dengan BFF ,Nor Insyirah Osman.... lama kami tak outing sesama rasanya dah dekat 9 tahun...jumpa bersama keluarga boleh dikatakan selalu tapi berdua mmg dah lama...

Ok jom layan gambar Eclairs yg pada hemat saya dan suami sgt sedap ni.. ^__^

Saya ambil resepi dari Kak Rima yang sgt fames tu,tapi untuk filling saya guna resepi lain.
Saya malas nak translate... saya copy and paste je...

Vanilla Eclairs
Sumber: Rima ,Bisous A Toi

Ingredients
1 / 3 cup water
1 / 3 cup milk
1 / 2 cup all purpose flour
65gr Salted butter
2 eggs
1 egg yolk( Saya guna 3 biji telur gred B )
pinch of salt
pinch of sugar

Method:
Éclair
1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire.
2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste.
3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked.
4. Remove and let it cool down bef piping vanilla custard. baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it it back into the oven again for abt 10mins - to dry them

Vanilla Pastry Cream
Sumber: Kak Yani Kithen Guardian - which the original recipe from Chef Safura Atan

100g milk
1  teaspoon vanilla essence
55g sugar
20g corn flour
3 egg yolk
pinch of salt
1/2 cup whipping cream- whipped until soft peaks form

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar, salt and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.