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


Crème pâtissière
Mini french éclairs


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.


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