- To make the filling, soak the gelatine according to packet instructions. Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug and, measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, while keeping a close eye on it. The time depends on the temperature and the fat content of the cream.
- Decant the cream and clean the blender jug. Dissolve the gelatine in a small saucepan on a low heat. Remove the saucepan from the hob. Stir a few tablespoons of cream into the gelatine, then gradually fold this mixture evenly into the remaining cream. Chill in the refrigerator.
- Mix the blancmange powder and sugar in a small bowl, then stir until smooth with 6 tablespoons of cold milk. Reinsert the mixer attachment into the blender jug. Pour the remaining milk into the blender jug and, with the measuring beaker in place, bring to the boil for 4 minutes/speed setting 1/100 °C. Add the stirred blancmange powder and, with the measuring beaker in place, cook for 2 minutes/speed setting 2/100 °C. Remove the measuring beaker and stir until cold for 10 minutes/speed setting 2. Then decant into a large bowl, cover with cling film directly on top of the mixture and chill in the refrigerator. Clean the blender jug.
- To make the dough, put 250 ml room-temperature water, the butter in pieces and 1 pinch of salt into the blender jug and, with the measuring beaker in place, heat for 5 minutes/speed setting 1/100 °C. Add the flour and, with the measuring beaker in place, stir in for 15 seconds/speed setting 4. Allow the blender jug to cool down uncovered for 10 minutes.
- Pre-heat the oven to 200 °C.
- Next, remove the measuring beaker from the lid and set the machine to 40 seconds/speed setting 5. Add the eggs one by one through the lid opening and stir until there is a smooth consistency. Then, with the measuring beaker in place, beat the dough for 25 seconds/speed setting 5. Allow the dough to cool down uncovered for 10 minutes.
- Decant the dough mixture into a piping bag with large nozzle. Keeping a distance between them, pipe 15 strips of dough about 10 cm long on 2 baking sheets lined with greaseproof paper. Bake the sheets one after the other in the oven for 20 minutes until golden. Do not open the oven door during baking.
- In the meantime, stir through the blancmange and cream using a dough scraper, then fold the cream into the blancmange with the dough scraper. Decant the mixture into a piping bag with a large star nozzle and chill again. Remove the golden, risen strips of dough from the oven and let them cool down completely on the baking sheet for at least 30 minutes.
- Carefully cut through the dough strips horizontally. Arrange the lids with the cut side down on a strip of greaseproof paper. For the topping, heat the cake glaze according to packet instructions and brush the pastry lids with it. Pipe a little vanilla cream onto the lower halves of the pastry strips and place the lids on top.
- Arrange the éclairs on a large cake plate and serve.
By covering the blancmange in airtight conditions, it does not develop a skin on the surface.
Bon appétit with Monsieur Cuisine