Baking time/Day 2 Baking Brown bread and vanilla eclairs/Bhutanesevlogger|bhutan vlog |Thimphu

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste offers a more intense flavor without the cost.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Preheat the oven to 400°F (200°C).

In a saucepan, combine water, butter, and salt; bring to a boil.

Add flour all at once, stirring vigorously until the mixture forms a ball.

Remove from heat and let cool slightly before adding eggs one at a time, mixing well after each addition.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe long strips onto a baking sheet lined with parchment paper.

Bake for 25-30 minutes until puffed and golden brown; do not open the oven during baking.

Remove from the oven and let cool completely on a wire rack.

Prepare the pastry cream by whisking together milk, sugar, and cornstarch in a saucepan over medium heat until thickened.

Remove from heat and stir in vanilla extract; cool completely.

Fill cooled éclairs with pastry cream using a piping bag.

Melt chocolate and dip the tops of the éclairs in the chocolate glaze.

Let the chocolate set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens