Giant éclair with silky pastry cream recipe | WW TASTE
Bigger means better when it comes to this giant éclair, stuffed with silky pastry cream and topped with glossy chocolate for the ultimate indulgence ever.
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Ingredients
- 115 g butter
- 1 cup water
- 1 t salt
- 120 g flour
- 4 large free-range eggs
- 2 T For the custard filling:
- 3 cups milk
- ½ cup cream
- 4 T large free-range egg yolks
- 100 g sugar
- 6 T cornflour
- 2 T flour
- salt, a pinch
- 1 T vanilla extract
- 1 T butter
- 150 g Woolworths dark chocolate drops
- Easter eggs, to decorate
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