Incredible Eclairs with Peach Filling and Vanilla Cream

Ingredients

• 125 ml Water (For the dough)
• Salt (A pinch; for the dough)
• 50 g Butter (For the dough)
• 100 g Flour (For the dough)
• 2 Eggs (For the dough)
• 200 g Peaches (Pitted and finely chopped)
• 40 g Sugar (For the peach filling)
• 1 tsp Lemon juice (For the peach filling)
• 10 g Cornstarch (Combine with water)
• 30 ml Water (For dissolving the cornstarch)
• 1 Egg yolk (For the pastry cream)
• 40 g Sugar (For the cream; mix 20 g with the yolk and add the rest to the milk)
• Salt (A pinch; for the cream)
• 5 g Vanilla sugar (For the cream)
• 125 ml Milk (For the cream)
• 10 g Flour (For the cream)
• 15 g Butter (Add to the finished cream)
• 100 g Chocolate (Approximately; melt for the glaze)
• Nuts (Amount not specified; for sprinkling)

Steps

1. 1

   Bring the water to a boil in a saucepan. Add a pinch of salt and 50 g of butter, and stir until the butter has completely melted.

2. 2

   Add 100 g of flour to the boiling mixture and cook the dough, stirring, until smooth.

3. 3

   Cool the dough slightly so the eggs do not curdle. Add the first egg and mix until smooth using a spatula or mixer.

4. 4

   Add the second egg and mix again until smooth.

5. 5

   Transfer the dough to a piping bag. Pipe eclairs approximately 11 cm long onto a baking sheet lined with parchment paper.

6. 6

   Bake in an oven preheated to 190 °C for 30–35 minutes. Do not open the oven door while baking.

7. 7

   Allow the finished pastries to cool completely.

8. 8

   For the peach filling, finely chop the peaches. Combine them with the sugar and lemon juice.

9. 9

   Separately combine the cornstarch with 30 ml of water, add it to the peach mixture, and cook until thickened.

10. 10

    Remove the peach filling from the heat and allow it to cool.

11. 11

    For the cream, combine the egg yolk with 20 g of sugar, a pinch of salt, and the flour.

12. 12

    In a separate saucepan, add the remaining 20 g of sugar and the vanilla sugar to the milk. Bring the mixture to a boil.

13. 13

    While stirring constantly, pour the hot milk into the egg mixture.

14. 14

    Pour the mixture into a saucepan and cook, stirring constantly, until thickened.

15. 15

    Turn off the heat, add 15 g of butter, and stir.

16. 16

    Strain the cream through a sieve, cover with plastic wrap directly on the surface, and allow it to cool completely.

17. 17

    Fill the cooled eclairs with the pastry cream and peach filling.

18. 18

    Dip the tops of the eclairs into the melted chocolate and sprinkle with nuts.

19. 19

    Refrigerate the eclairs until the chocolate has set.

Notes

The amount of nuts was not specified in the source. For the cream, the granulated sugar is divided into two equal portions of 20 g each. The cooling and setting times were not specified in the source.

Nutrition per serving

• dessert
• baking
• eclairs
• French cuisine
• pastry cream
• peach filling
• chocolate glaze