Maison Patisserie

Eclairs are a yummy french treat that are actually very easy to make. They start with a choux pastry where fat and four and water are cooked together and then eggs are beaten in, this pastry is then piped into eclairs or profiteroles and baked - so it is the only twice cooked pastry! I have chosen to keep these very classic by filling them with creme patissiere which is a lovely french vanilla custard. I have chosen to make a simple chocolate glaze for a glossy finish. Ingred

This is a versitile thick french custard, creme patissiere is very creamy and has a lovely vanilla flavour perfect to pair with any dessert. The consistency of this is best for spreading and filling cakes and pastries with. Find the recipe for creme patissiere eclairs here Ingredients: 500g whole milk 1tsp vanilla extract 4 egg yolks 75 g granulated sugar 20g flour 30g corn flour Method: In a large sauce pan heat the milk over a medium heat until warm and nearly simmering. Me