Baking

Mini french éclairs with praline

The best French dessert of all time: delicious mini french éclairs with rich praline and smooth vanilla custard.
mini french éclairs   with praline
24 Item
1H 30M

Ingredients

Praline
Crème pâtissière
Mini french éclairs

Method

1.To make praline; spread nuts over a baking-paper-lined oven tray. Stir sugar and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, until a golden caramel colour. Pour caramel over nuts. Stand until set. Blend or process praline until it resembles fine breadcrumbs.
2.To make crème pâtissière; combine milk and cream in a medium saucepan. Split vanilla bean in half lengthways; scrape seeds into pan, then add bean. Bring mixture almost to the boil; discard bean. Meanwhile, whisk egg yolk, sugar and cornflour in a medium bowl until combined. Gradually whisk hot milk mixture into egg mixture; return custard to pan. Cook over low heat, stirring, until mixture boils and thickens; remove from heat. Transfer custard to a medium bowl; stir in butter. Cover surface with plastic wrap; refrigerate until firm.
3.Preheat oven to 160°C/320°F. Grease oven trays.
4.To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour, beat with wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; beat in two of the eggs, one at a time. Whisk remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but still holds its shape.
5.Spoon mixture into a piping bag fitted with a 1cm (½-inch) plain tube. Pipe 5cm (2-inch) lengths of choux pastry, about 3cm (1¼ inches) apart, onto trays; bake about 15 minutes. Cut a small opening into the base of each éclair; bake a further 5 minutes or until éclairs are dry. Cool on trays.
6.Break chocolate into a medium heatproof bowl, stir over a medium saucepan of simmering water until melted. Dip the top of each éclair into the chocolate; stand on wire racks until set.
7.Cut éclairs in half lengthways. Lightly stir crème pâtissière then spoon 3 teaspoons of custard into each éclair; top with praline to serve.

You need a piping bag fitted with a 1cm (½-inch) plain tube for this recipe.

Note

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