Cream-filled Éclair with whipped cream

To prepare the cream-filled éclairs with whipped cream, start with the choux pastry. In a saucepan, pour the water and milk 1. Add sugar 2 and salt 3.

Add the butter 4 and heat the mixture until it reaches a boil and the butter is completely melted 5. Now, off the heat, add the flour 6.

Stir with a wooden spoon 7, until it is completely absorbed 8. Now return to the stove and cook the mixture, stirring often, until it pulls away from the sides and looks dry 9, which will take a few minutes.

Pour the resulting dough into a stand mixer fitted with a paddle attachment. Mix quickly 10 to cool it down to 140°F. Now add the eggs one at a time 11, until you get a smooth, shiny, and warm mixture 12. Transfer to a piping bag with a 12 mm plain nozzle.

Now shape the éclairs using the special perforated mat 13, transfer it to the oven rack 14, and bake in a preheated static oven at 365°F for about 30-35 minutes. During the last 5 minutes, open the oven door to release excess moisture. When the éclairs have reached a nice hazelnut color, you can take them out of the oven 15. Let them cool completely and in the meantime prepare the cream.

Pour into a saucepan the milk and 110 g of cream (the remaining 15 g will be used later) 16, add the seeds extracted from the vanilla bean 17, and bring everything to a boil. Meanwhile, in a bowl, combine the sugar with the cornstarch 18.

Add the rice starch, a pinch of salt 20, and mix 20. Then add the egg yolks to the bowl with the dry ingredients 21.

Stir with a spoon or spatula 22 until you obtain a smooth and homogeneous mixture. As soon as the milk starts to boil, take about one ladle and pour it into the egg yolk mixture 23. Stir to temper it 34.

Then pour everything back into the saucepan with the remaining milk 25. Stir continuously with a whisk in a vigorous manner 26. The cream must reach a temperature of 180°F-183°F to be ready 27.

Transfer the cream to a bowl with ice water to cool it quickly 28. Add the remaining 15 g of cream 29 and stir until no longer hot. Transfer to a low wide bowl, cover with plastic wrap in contact, and let cool in the fridge for at least 2 hours.

After two hours, cut the éclairs with scissors, making a cut on the top 31. Transfer the cream to a piping bag without a nozzle and use it to fill the éclairs 32. With a spatula, remove the excess cream 33.

Now pour the cold cream into a bowl, add the sugar 34, and whip it with electric beaters 35. Transfer it to a piping bag with a star nozzle and use it to decorate the éclairs 36.

Finally, decorate with quartered strawberries 37, grated lemon zest 38, currants, and elderflowers. The cream-filled éclairs with whipped cream are ready; store them in the fridge until serving time 39!