*** Please refer to the TIP at the bottom of the expected questions.
The outside has a light texture of pastry, and the inside is filled with soft cream.
I filled it with a mixture of cream cheese and whipped cream, giving it a cheesecake-like taste.
It is delicious to eat as is, and it tastes like ice cheesecake when frozen.
I like to make a lot of it, freeze it and eat it one at a time.
*** Measurements are on a scale (g), rice spoon (Tbsp), and teaspoon (tsp) (not a measuring spoon)
[16 12cm]
✤ Pastry
- 95g Soft flour (all-purpose flour available)
- 95g Unsalted butter
- 2 Pinches of salt
- 120ml Water
- 189g, 3 Room temperature eggs
- 2g(1tsp) Vanilla essence
✤ Peeling
- 120g Room temperature cream cheese
- 20g (2Tbsp) Sugar (for cream cheese)
- 200g Heavy cream
- 20g (2Tbsp) Sugar (for whipped cream)
✤ TIP
- Can be stored for 3 days in the refrigerator and 1 month in the freezer
- It is better to squeeze the dough into the pan while it is warm (minimize cracking)
- If the dough is not well mixed, it may crack.
- The pan for frying the dough needs to have a low coating power or use a stainless steel pen to mix it well.
(For example, a pan that sticks together when frying eggs)
#Eclair
#CreamCheeseEclair
#Choux
#CheesecakeEclair
#DessertRecipe
🍑 I N S T A G R A M
/ __delicious_day
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