Éclairs with Pastry Cream

1. 1 Butterpack 180 g ≈ $1.58 15 g
2. 2 Wheat flour 20 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.8 pcs
4. 4 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
5. 5 Sugar 15 g
6. 6 Starch 4 g
7. 7 Dark chocolatepack 90 g ≈ $2.50 15 g
8. 8 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 40 ml water, 10 g butter¹, and a pinch of salt to a boil, then quickly stir in 30 g flour until smooth.

2. Cook the dough on low heat for 1–2 minutes until dry, then let it cool slightly.

3. Whisk in 1 egg yolk at a time until the dough is thick and stretchy.

4. Pipe 2 small éclairs onto a baking sheet and bake at 200 °C (400 °F) for 25–30 minutes until golden and crisp.

5. Heat milk⁴, the remaining egg, 50 g sugar, and 10 g cornstarch until thickened (5–7 minutes), then stir in 20 g softened butter¹.

6. Cool the éclairs, slice open, and fill with the custard cream.

7. Melt 20 g dark⁷ chocolate over a double boiler and drizzle a thin layer over the tops.