얼그레이 에클레어 만들기｜슈 반죽｜얼그레이 커스터드 크림 Earl Grey Eclair Recipe｜Choux Pastry｜Custard Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds a nutty flavor.

Heat the milk to make milk tea over medium heat until the edges are slightly boiling, then remove from heat and cover to cool.

Whip together 4 egg yolks, 38g of sugar, and 2g of salt until lightly milky.

Mix 100g of lukewarm milk tea with 63g of corn starch until well combined.

Heat the mixture over medium heat, stirring until it becomes viscous, then turn off the heat and continue stirring with the residual heat.

Add 75g of cold unsalted butter to the viscous mixture and allow it to melt with residual heat, then strain through a sieve and refrigerate covered with plastic wrap.

Sift 150g of all-purpose flour and set aside.

In a saucepan, melt 100g of unsalted butter with 250g of water over medium heat, then turn off the heat and add the sifted flour, mixing well.

Turn the heat back on and stir-fry the dough over medium heat until it has a thin membrane on the bottom and is slightly diluted.

Transfer the dough to another bowl to cool until lukewarm, then mix in the eggs one at a time, checking the viscosity after each addition.

Transfer the dough to a piping bag and pipe out 10cm lengths onto a baking sheet.

Before baking, spray enough water on the surface of the eclairs and clean the ends.

Bake at 200ºC for 12 minutes, then reduce to 180ºC and bake for an additional 20-23 minutes without opening the oven door.

Once baked, let the eclairs cool completely before filling them with the Earl Grey custard cream made earlier.

To make the cream, whip 220g of cold fresh cream at high speed to loosen any lumps, then mix it with the prepared Earl Grey custard cream at low speed before whipping again at high speed.

Strain the mixture through a fine sieve to remove any remaining tea leaves and place it in a piping bag to cool until use.

For the Earl Grey icing, brew 20g of Earl Grey tea in 30g of hot water, then mix with 120g of powdered sugar and 15g of melted unsalted butter to create a glaze.

Fill the baked eclairs with the Earl Grey cream and apply the Earl Grey icing on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens