Crimson Kiss Éclair Cakes

Medium rectangular baking tray

Cup size used: 170 ml

• 800 ml milk
• 1 egg yolk
• 115 g sugar (about ¾ cup, one finger missing)
• 70 g flour (a little more than ½ cup)
• 40 g starch (a little less than ½ cup) → Flour + starch = 1 full cup
• 2 tbsp butter or margarine
• 1 packet vanilla
• 1 small Turkish coffee cup cold milk
• 1 packet whipped cream powder

Instructions

In a saucepan, whisk together the egg yolk, sugar, flour, and starch until smooth. Gradually add the milk, whisking constantly. Cook over medium heat, stirring nonstop, until thick and bubbling. Remove from heat, add butter and vanilla, and mix until glossy. Cover with plastic wrap touching the surface and let cool completely. Whip the whipped cream with the cold milk until fluffy. Gently fold the whipped cream into the cooled pastry cream. Set aside in the fridge.

• 100 g butter or margarine
• 10 g sugar (1 teaspoon)
• 1 pinch salt
• 200 ml water
• 1 packet vanilla
• 125 g flour
• 4 eggs (room temperature)

Instructions

In a saucepan, combine water, butter, sugar, salt, and vanilla. Bring to a boil. Add flour all at once, stirring quickly until the dough forms and pulls away from the pan. Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each addition until smooth and sticky. Spread evenly into a greased baking tray. Bake at 180°C (350°F) for 30–35 minutes, until puffed and golden. Let cool completely before assembling.

• ½–¾ cup (120–180 g) smooth jam (strawberry, raspberry, apricot, or cherry)

Tip: If the jam is thick, warm it slightly so it spreads easily.

• 100 g milk chocolate
• 100 g dark chocolate

Melt together gently using a double boiler or microwave.

1. Slice the cooled choux sheet into individual rectangles — about 2.5–3 in (6–7 cm) long and 1–1.5 in (2.5–4 cm) wide.
2. Spread a thin layer of jam on top of each rectangle.
3. Spoon or pipe vanilla cream over the jam. Smooth gently.
4. Pour or drizzle the chocolate glaze on top of each éclair. Optionally, add a white chocolate drizzle for decoration.
5. Refrigerate at least 2 hours before serving.

🔪 Pro Tip: For super clean layers: Slice choux carefully with a serrated knife. Dip knife in hot water before each cut.

• Do not open the oven while baking the choux — steam is essential.
• Make sure the cream is fully cooled before folding in whipped cream.
• Use tart jam to balance the sweetness of the cream and chocolate.
• For clean slices, wipe your knife between cuts and dip it in hot water.