Vanilla éclairs with vanilla pastry cream and vanilla whipped ganache

Steps:

• Put the milk, water, honey, salt and cubed butter into a saucepan. 
• Bring the mixture to a boil, take it off the heat and add in the flour. 
• Mix in the flour and leave the mixture to soak up any liquid for a few minutes.
• Put the mixture into a bowl and leave it to cool. 
• Gradually add in the beaten eggs, mixing vigorously until they are completely incorporated.
• Use a plain round 18mm nozzle to pipe out evenly sized eclairs and bake them at 355°F (180°C) for approx. 35 minutes (use the conventional rather than fan setting).

Steps:

• Boil the cream, milk and vanilla extract. 
• Beat the egg yolks with the sugar in a bowl until the mixture has blanched, then add the flour and cornstarch and mix them in well. 
• Combine a third of the hot milk with the flour mixture and whisk it in. 
• Put the mixture into the pan with the remaining milk, mix it in and heat it gently, whisking all the while, until it thickens.
• Put the mixture in a bowl and let it cool for approx. 30 minutes before adding the cubed butter. 
• Mix them in until they are completely incorporated. 
• Cover the surface with plastic wrap and leave to set in the refrigerator.

Steps:

• Hydrate the gelatin in a large quantity of cold water. 
• Melt the Ivoire 35% white chocolate in a bain-marie and heat 100g of cream with the vanilla extract and tonka bean. 
• Once the cream is very hot, take it off the heat and leave it to infuse for 20 minutes in the lidded pan. 
• Remove the tonka bean and boil it again before adding the hydrated gelatin (which you have wrung out). 
• Gradually pour over the melted white chocolate while emulsifying with a spatula. 
• Add the 100g portion of cold cream in one go, mix it in thoroughly and cover its surface with plastic wrap. 
• Leave to set overnight in the refrigerator.

*The tonka bean is optional – you can use vanilla only.

About Éclair Pastry:

Éclairs are classic French pastries, characterized by their elongated shape and light, airy texture. Made from choux pastry, they are typically filled with a rich cream and topped with a glossy glaze. This recipe elevates the traditional éclair with a luscious vanilla pastry cream and a decadent vanilla tonka whipped ganache.

Techniques for Success:

Creating perfect éclairs requires mastering a few key techniques. First, achieving the right consistency in your choux pastry is crucial for ensuring the éclairs rise properly and maintain their shape. Secondly, patience and precision in filling the éclairs with pastry cream and ganache will ensure a smooth and even distribution of flavors.

Why Choose Our Ingredients?

• Norohy Organic Bourbon Vanilla Extract: This premium vanilla extract infuses the pastry cream and ganache with a deep, aromatic flavor, enhancing the overall taste profile of the éclairs.

• Valrhona Ivoire 35% White Chocolate: Known for its smooth texture and subtle sweetness, this white chocolate is ideal for creating a creamy and luxurious ganache, perfectly complementing the vanilla notes.

By using these high-quality ingredients, you ensure that each bite of your vanilla éclair is a delightful experience, combining the finest flavors and textures for a truly exquisite dessert.