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Le Chaudron recipe
Éclairs monstres verts
Green monster éclairs
⏱ 90 minServes 10Hard290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
250 ml (1 cup)water
100 g (3½ oz)unsalted butter
150 g (5 oz)all-purpose flour
4whole eggs
400 ml (1⅔ cups)whole milk
100 g (3½ oz)superfine sugar- 200 g (7 oz)green fondant
- 20candy eyes
- 250 ml (1 cup) water
- 100 g (3½ oz) unsalted butter
- 150 g (5 oz) all-purpose flour
- 4 whole eggs
- 400 ml (1⅔ cups) whole milk
- 100 g (3½ oz) superfine sugar
- 200 g (7 oz) green fondant
- 20 candy eyes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) on convection. Bring the water and butter to a boil in the saucepan, add the flour all at once and stir to dry out the dough.
- Off the heat, beat in the eggs one at a time until the choux dough is smooth and glossy and falls in a soft ribbon.
- Pipe long logs on the parchment-lined sheet and bake about 30 minutes without opening the oven door, until golden.
- Make pastry cream: bring the milk to a simmer and thicken it with the yolks, sugar and a little flour, then cool with plastic wrap touching the surface.
- Fill the cooled éclairs from underneath with the pastry cream, then cover the top of each with a strip of rolled green fondant.
- Stick two candy eyes on each with a dab of cream and chill until serving.
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