Makes 15 Eclairs

Ingredients:

1. 250 g white fondant

2. Prepare Choux Pastry with 1/4 litre of water (See Basic Recipe)

3. Prepare Pastry Cream with 1 litre of milk (See Basic Recipe) 

Preparation:

1. Prepare your choux pastry and make éclairs of approximately 12 cm long on a butter-greased sheet with a round piping bag.

2. Brush the éclairs and score slightly with a fork, then place in the oven.

3. Prepare 1 litre of the Pastry Cream and let cool.

4. Make 3 small holes on the side (least smooth side) of each éclair.

5. Fill these éclairs with the Pastry Cream using a piping bag with a round nozzle, then place in the refrigerator. For vanilla-raspberry éclairs, add 3 fresh raspberries inside each éclair.

6. Melt the fondant in a pot with a teaspoon of water. Stir the fondant vigourously over the heat until it reaches a temperature of 37°C (If you do not have any fondant, you can mix icing sugar with a small amout of lemon juice and water until it has the texture of icing)

7. With a small metal spatula, glaze the éclairs by piping out a length of fondant and spreading it evenly. For Vanilla-Raspberry éclairs, you may add a few drops of red colouring to the fondant (at room temperature without stirring too much) so that the upper crust of the éclair looks marbled.

8. Cool before serving

Note:

• To taste the temperature of your fondant, simply bring a small quantity onto your lips. If it feels hot,the temperature is higher than that of your body i.e. higher than 37°C . If it feels cooler, the temperature is lower than 37°C.
• When the choux dough has finished baking, turn the oven off and let it dry out for approximately 10 minutes so that the éclairs are not too soft and difficult to fill in and glaze.
• The Pastry Cream can be flavoured to suit your taste (coffee, pistachio, orange etc.)