Where do Eclairs come from?

Cooking the Comments | Éclair 🫶🏼

For the eclairs
60 g (¼ cups) Unsalted butter 82% European style butter at room temperature, in chunks.
60 g (¼ cups) Water
60 g (¼ cups) Whole milk
¼ teaspoon Salt
1 teaspoon Granulated sugar
70 g (½ cups) Bread flour high protein content flour, eg. 13%
110 g Egg Approx. 2 eggs at room temperature. Might need slightly more or less, see the tips below.
Pastry cream filling
240 g (1 cups) Whole milk 3% fat
50 g (¼ cups) Granulated sugar
40 g Egg yolk approx. yolk of 2 eggs
12 g (1½ tablespoon) Corn starch
12 g (1½ tablespoon) All purpose flour
1 teaspoon Vanilla extract
28 g (2 tablespoons) Unsalted butter 82% fat, at room temperature
Chocolate ganache glaze
170 g (1 cups) Semi sweet chocolate use high quality chocolate e.g., Callebaut or Lindt
77 g (⅓ cups) Heavy Cream 36% fat
15 g (1 tablespoon) Unsalted butter 82% fat, at room temperature

#cooking #recipe #cookingtiktok #france #eclair