cakepia recipe japanese      
World Traditional Recipe フランス

French style eclairs with basic eclair dough and custard filling.
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●Preparation Tip

(Photo #1)

(Photo #2)

(Photo #3)

(Photo #4)
In a saucepan, combine milk, butter, salt and sugar and place it over low heat.

Mix the ingredients well. When the mixture comes to a boil, remove from the heat.

Add flour and stir quickly using a spatula. Blend until no lumps remain. (Photo #1)

Place the saucepan over low heat again. Stir until the dough doesn’t stick to the bottom of the saucepan. (Photo #2)

When the dough becomes stiff enough to form one lump, remove from the heat. While the dough is still hot, add beaten whole eggs, a little at a time, and stir well after each addition, to form a smooth, glossy dough. (Photo #3)

Put the dough in a pastry bag fitted with a 1cm pastry tube. Pipe the dough into 10cm strips. If a pastry bag is not available, cut out one corner of a thick plastic bag and use it as a substitute. (Photo #4)

Using a wet fork, mark lines on top of each dough.

Bake in a preheated oven at 200 °C (392 °F) for about 15 to 20 minutes. Then lower the temperature to 170 °C (338 °F) and continue baking for about 10 more minutes.

After cooling, cut in one side of each puff horizontally.

●Custard Filling

(Photo #1)

(Photo #2)

(Photo #3)
In a saucepan, bring milk to a boil.

Cream together egg yolks and sugar.

Add flour to the egg yolk mixture. Beat until pale and creamy. (Photo #1)

Stir in the hot milk to the egg yolk mixture, a little at a time, and blend well.

Place the mixture over low heat. Stir until smooth and creamy, then remove from the heat. (Photo #2)

Let cool until the mixture becomes stiff, then stir again.

Using a pasty bag or a spoon, fill the puffs with the custard. (Photo #3)

Servings per Recipe Calories per Serving Ready In
10 eclairs  216kcal 120 minutes
milk 100g 
butter 40g 
salt 2g 
sugar 2g 
cake flour 60g 
whole eggs 100g 
Custard Filling
milk 100g 
sugar 30g 
egg yolks 30g 
cake flour 10g 
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