By Christophe Vicente-Folch
for Vanilla or Vanilla Raspberry Éclairs
- 500g whole milk
- 90g caster sugar
- 40g PROVA vanilla sugar
- 100g egg yolks
- 40g corn starch
- 30g butter
- Boil the milk.
- Beat the egg yolks with the sugar + PROVA vanilla sugar and the cornstarch until the mixture is smooth.
- Add half the boiling milk to the blended mixture, stir and pour into the pot, then bring to a boil again while continuing to stir with a whisk. Make sure you stir the bottom of the pot so that the cream does not stick to it.
- Once boiled, cook for four minutes. Remove from the heat, add the butter, smoothen with a whisk and store under film wrap in the refrigerator.