For the choux pastry
5g Powdered sugar
1 tbsp. salt
Calories = High
For the vanilla cream
4 egg yolk
1 tbsp. coffee Vanilla beans
For the icing
1 tbsp. coffee vanilla extract
Prepare the cream. Heat the milk. Whiskinng egg yolks with sugar & cornstarch. Add the hot milk and the vanilla beans, whisking constantly. Pour into a saucepan and cook for 5 minutes, stirring. Let cool.
Prepare the choux pastry. Preheat the oven to th. 6-7 (200°C). Heat the milk, 8 cl of water, the butter, the sugar and the salt in a saucepan. When boiling, add the flour and stir briskly out of the heat to obtain a fairly compact paste. Return to the heat for 1 minute to dry out the dough, which should form a ball and pull away from the walls. Add the eggs one by one: the batter should be smooth and homogeneous.
Put the dough in a smooth pastry bag and make sticks 10 to 11 cm long spaced 2 to 3 cm apart on a baking sheet covered with parchment paper. Bake for 20 minutes without opening the oven door during cooking. Take the eclairs out of the oven and let them cool on a wire rack.
Prepare the frosting. Heat the fondant and stir in the vanilla extract.
Make small openings in the center of the eclairs, fill them with cream with a pastry bag and coat with icing. Keep fresh until ready to serve.