8 Serves
84 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
195 mg / 4,700 mgSodium
86 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
17 g / 20 gCholesterol
574 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a saucepan, combine water, milk, unsalted butter, and sugar, bringing the mixture to a rolling boil over medium heat.
Remove the saucepan from the heat and stir in the all-purpose flour vigorously until a smooth dough ball forms.
Return the dough to low heat for 2 minutes to dry it out slightly, then transfer to a mixing bowl and beat in the eggs one by one until the mixture is smooth and glossy.
Transfer the choux dough to a piping bag and pipe long strips onto the prepared baking sheet.
Bake the eclairs until they are golden brown and crisp, then remove from the oven to cool completely on a wire rack.
Prepare the pastry cream by whisking milk, sugar, and egg yolks in a saucepan over medium heat until thickened, then stir in the vanilla extract.
Once the pastry shells have cooled, fill them with the pastry cream and dip the tops into a warm chocolate ganache made from heavy cream and baking chocolate.
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Chinese
Indian