Step 1 :
First, prepare the pastry cream: in a bowl, beat the egg yolks with the sugar to obtain a light and slightly foamy mixture.
Then add the cornstarch and sifted flour and mix well.
Then bring the milk to the boil in a saucepan.
2nd step:
Pour half of the milk into the cream. Mix well to loosen the cream.
Then pour the cream into the saucepan with the remaining half of the milk and return the saucepan to a low heat.
Stir constantly until the cream thickens.
Finally, add the vanilla extract and mix well.
Step 3:
Transfer the cream to a bowl and let it cool for 10 minutes.
After this time, add the butter and mix.
Then cover the cream with cling film and store it in the refrigerator until ready to use.
At this point, prepare the choux pastry: into a bowl, sift the flour. In a saucepan, bring the milk, water, sugar, salt and butter to a boil.
As soon as the mixture boils, remove the pan from the heat and add the flour all at once.
Step 4:
Mix immediately using a spatula until the dough no longer gives off steam.
At this point, transfer the dough to a bowl and let it cool.
Add an egg to the mixture and mix well using a wooden spoon or an electric mixer until the dough is smooth.
Repeat process for all eggs.
Finally, the dough is ready when it is smooth and homogeneous.
step 5:
Fill a piping bag fitted with a round tip or a star-shaped tip (1 cm in diameter).
So create 10-12 cm strips on a baking tray covered with parchment paper.
Sprinkle the éclairs with icing sugar and bake at 170° for 40 minutes.
After 10 minutes of cooking, open the oven door slightly to allow steam to escape.
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Step 6:
Continue cooking for another 30 minutes with the oven door slightly ajar until the éclairs are golden brown.
Remove the éclairs from the oven and let them cool on a rack.
Step 7:
Stir the custard using a spatula until smooth.
Finally, place the pastry cream in a fluted piping bag and garnish the éclairs.
Sprinkle with icing sugar and serve
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