Pudding Filled Eclairs

Hello Dear Friends,

I can't remember how many times I've added attachments. So much so that it's been years since we ate even one from outside. Once you try it at home, I'm sure you will regret why I didn't cook it until today.

There is no such thing as exaggerated in its preparation. The important thing is to mix well, I'm not kidding, it really is… Follow the measures, mix the dough well and mix better when adding the eggs.

It's easy to prepare with a hand mixer, but ultra-easy if you have a stand mixer. What you need to do is to add the other egg after feeding the egg into the dough.

I recommend you to try the versions with honey, almond, spit coffee and rose.

Love…

Ingredients for Pudding Filled Eclairs Recipe

• half a glass of water (100 ml)
• half a glass of milk (100 ml)
• 100 g butter
• 1 tablespoon of granulated sugar (15 g)
• 1 cups of flour (115 g)
• 4 medium eggs (220 g)

For the cream:

• 1 pack Pakmaya Vanilla Cinnamon Pudding + 1 glass of milk
• 1 glass of milk 200 ml
• 1 pack of powdered whipped cream 100 g

For the top:

• Half a pack of Pakmaya Chocolate Sauce
• Filet pistachio or almond

How to Make Pudding Filled Eclairs Recipe?

1. Put the water in a medium steel saucepan. Add the butter and granulated sugar and wait for the oil to melt and the water to boil on the lowest heat.
2. When the water and milk boil and the oil melts, add the flour to the pot and start mixing the dough with the help of a spatula.
3. When the dough comes together, mash it with a spatula and continue mixing for 2 more minutes.
4. Take the dough that escapes from the pan and comes together well from the stove. Stir for 1 more minute in this way to get the first temperature.
5. Add 1 egg to the dough that warms up first and mix it with a mixer. When the egg is mixed, add the 2nd egg. Do the same for the other 2 eggs.
6. When you get a soft but non-spreading dough, fill the dough into the cream piping bag and squeeze it to the desired length at 2-cm intervals.
7. Bake in a preheated 220 degree oven for 8 minutes. Lower the oven temperature to 180 degrees and bake for another 10 minutes.
8. At the end of the cooking time, turn off the oven and open the door, let the eclairs rest for 10 minutes without removing them.
9. While the eclairs are resting, cook the pudding with 1 glass of milk and remove from the stove and cool.
10. Add whipped cream and milk to the cooled pudding and whisk until it gets a creamy consistency.
11. After the cream is completely cooled, put it in a cream squeezing bag and put it in the refrigerator.
12. Cut the eclairs crosswise on one side and open it like a lid. Squeeze the cream you have cooled into it.
13. Serve by pouring half a measure of the chocolate sauce you cooked and cooled.