Wales Stick made of choux pastry with cream. WAAAUW what a Wales Stick!! I am so proud of my fine result on a classic!!
Recipe for wales stick
WOW, what an Éclair Cake!! ??
I am so proud of my fine result on a classic!! ????
I really love Éclair Cake, and I think they turned out super beautiful ??
What do you guys think?! ??
Servings: pcs.
Wales Stick
Wales Stick made of choux pastry with cream. WAAAUW what a Wales Stick!! I am so proud of my fine result on a classic!!
Equipment
- Pot
- Deciliter Measure
- Knife
- Cutting Board
- Whisk
- Piping Bag
- Oven
- Immersion Hand Blender
Ingredients
Vanilla Cream
- 0.5 pcs. Vanilla Pod
- 4 pcs. Egg Yolk
- 20 gram Cornstarch
- 250 gram Whole Milk
- 80 gram Sugar
Choux
- 300 gram Water
- 125 gram Butter
- 140 gram Flour
- 4 pcs. Egg
- 1.5 gram Salt
- 4.2 gram Sugar
Filling and decorations
- Vanilla Cream above
- 400 gram Raspberry Jam
- Berry fresh
- Chocolate
- 0.5 l Cream
- 1 handful Macaroons
Instructions
Vanilla Cream:
- Heat the milk in a saucepan.
- Scrape the seeds out of the vanilla pod and mix them with sugar, cornstarch, and egg yolk.
- Whisk until light and airy.
- Pour the hot milk into the egg mixture and whisk well.
- Put the mixture back into the saucepan and bring to a boil while stirring for a couple of minutes.
- Be careful not to let the cream burn.
- Place the cream in the fridge and let it cool completely.
Choux Pastry:
- Put water, sugar, salt, and butter in a saucepan and bring to a boil until all the butter is melted.
- Reduce the temperature, add the flour and stir well for a couple of minutes so the dough "toasts" in the saucepan.
- Let the dough cool slightly before beating in one egg at a time.
- The dough should be thick and heavy - between 3-5 eggs may be needed depending on their size. The dough must not become too thin.
- Put the dough in a piping bag with a star nozzle and pipe two sticks onto the baking sheet.
- Bake at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for about 25-30 minutes. Do not open the oven door meanwhile.
- Let the sticks cool completely before decorating.
Filling and Decoration:
- Whip the cream to stiff peaks.
- Lightly boil the jam in a saucepan for about 2-3 minutes, then let it cool completely.
- Spread a bit of jam in the middle of the bases.
- Whisk the vanilla cream smooth and delicious, then distribute it in the middle of the sticks.
- Optionally, sprinkle with crushed macarons.
- Put the whipped cream in a piping bag with a star nozzle and pipe a pretty pattern over the vanilla cream, covering it completely.
- Decorate with fresh berries and chopped or melted chocolate.
- Enjoy the process.