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Ingredientes
- For the Profiteroles:
- 1 cup water
- ½ cup sunflower oil
- 1 cup all purpose flour
- ½ teaspoon salt
- 4 eggs
- 1 teaspoon vanilla extract
- For the cream:
- 1 liter low-fat milk (3 + 1 cups)
- ¾ cup granulated sugar
- 3 tablespoons water
- 2 egg yolks
- ¼ cup granulated sugar
- 5 tablespoons flour
- 2 tablespoons corn (or wheat) starch
- 2 tablespoons unsalted butter
- 2 egg whites
- Pinch of salt
- For the icing (optional):
- ½ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon icing sugar
Direcciones
- Preheat oven to 400 F (200 C).
- Mix in a bowl the flour and salt.
- In a medium saucepan combine 1 cup water and ½ cup sunflower oil and bring to a boil.
- Reduce heat to low and add flour and salt, stirring vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.
- Remove from heat and start adding eggs, one at a time, beating well to incorporate completely after each addition.
- With a spoon or a pastry bag spoon or pipe dough onto cookie sheet, leaving enough space between them, as they almost double their size.
- Bake 15 minutes in the preheated oven to 400 F (about 200 C), then reduce heat to 360 F (about 180 C) and bake 20 minutes more or until eclairs get golden brown.
- Switch off the oven, open it and leave the éclairs inside the oven for another 10 minutes.
- Remove and leave to cool completely on a wire rack
- In the meantime prepare the filling.
- In a medium bowl whisk 2 egg yolks, ¼ cup granulated sugar, 5 tablespoons flour,
- 2 tablespoons corn (or wheat) starch.
- Caramelize ¾ cup sugar with 3 tablespoons water to dark brown.
- Add 3 cups milk and stir until caramel is completely dissolved.
- Remove from the heat and strain into a medium saucepan.
- Get the caramelized milk back to heat and just before bringing to a boil reduce the heat and add the yolks mixture, stirring constantly.
- Continue stirring until the cream thickens.
- Remove from heat, add 2 tablespoons unsalted butter and stir until it is dissolved.
- Leave to cool, stirring from time to time.
- In a separate bowl, whisk with an electric mixer at high speed 2 egg whites and a pinch of salt for about 2-3 minutes or until soft peaks form.
- Fold gently to the cool but not cold cream.
- * Personally, I always get the cream back to low heat after adding raw beaten egg whites â and let it simmer for about a minute.
- Cut the cooled eclairs with a sharp knife and fill with the cream mixture.
- For the icing â caramelize ½ cup granulated sugar and 2 tablespoons water and sprinkle the caramel over the éclairs.
- Sprinkle with the icing sugar.
- Refrigerate until serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 40 servings | |
| Calories 97 | |
| Calories from Fat 41 | 42% |
| Total Fat 4.63g | 6% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 51mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 12.19g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 9.01g | 6% |
| Protein 1.85g | 3% |
