Eclairs | By Rookpluim

8 persons | Desserts | Vegetarian | Dessert

Prep time

This recipe was created in collaboration with Rookpluim.

• Prepare the YAKINIKU® Kamado for indirect grilling at approximately 220 °C. Place a pizza stone on top of the grill and allow it to heat up slowly.

Cook time

Profiteroles

• Melt the butter with the milk and water and bring to a boil.
• Stir in the flour over low heat until the mixture is dry.
• Add a pinch of salt and add the eggs one at a time. Spoon the batter into a piping bag.
• Place the YAKINIKU baking mat, cut to the size of your pizza stone, on the YAKINIKU® Pizzapeel. If you don't have one, you can also use wrapping paper cut to the size of your pizza stone.
• Pipe long or round éclairs onto the baking mat. Slide the baking mat with the éclairs onto the pizza stone.
• Bake for 20 to 25 minutes, until golden brown. Place a towel between the lid for the last 5 minutes to allow moisture to escape.

Filling (pastry cream)

• Beat the egg yolks with the pudding powder and sugar in a little milk.
• Bring the rest of the milk to a boil with the vanilla seeds and scraped pod.
• Stir a few spoonfuls of warm milk into the cream mixture and then beat this into the warm milk.
• Reduce to a thick porridge. Pour the pudding into a bowl or oven dish, cover with plastic wrap, and place in the refrigerator.

Filling and finishing

• Melt the chocolate in a double boiler with a little cream.
• Remove the pudding from the refrigerator and stir until smooth. Spoon it into a piping bag.
• Make two holes in the bottom of the éclairs and pipe in the pastry cream until the éclair is nicely filled.
• Dip the top of the éclair in the chocolate.
• Allow the chocolate to set for at least an hour.