Delicious Cream Filled Eclair Roll Recipe

In a medium saucepan, bring 500 ml of water and 150 grams of unsalted butter to a boil. Once boiling, add a pinch of salt.

Reduce the heat and gradually mix in 250 grams of all-purpose flour. Stir continuously until the mixture forms a ball and pulls away from the sides of the pan.

Allow the mixture to cool slightly, then add 6 eggs one at a time, mixing well after each addition until the dough is smooth.

Transfer the dough to a piping bag and pipe into a rectangular shape onto a parchment-lined baking sheet.

Bake in a preheated oven at 190°C (375°F) for 35-40 minutes or until golden brown. Remove from the oven and let cool completely.

In a mixing bowl, whisk together 150 grams of sugar, 20 grams of cornstarch, 2 tablespoons of all-purpose flour, and a pinch of salt.

In a saucepan, bring 500 ml of milk to a simmer. Gradually pour the hot milk into the dry mixture while continuously whisking to avoid lumps.

Return the mixture to the saucepan and cook over medium heat, stirring until thick. Once thickened, remove from heat and mix in vanilla extract and 1 egg. Allow to cool.

In a separate bowl, whip 200 ml of heavy cream until stiff peaks form. Gradually fold the cooled pastry cream into the whipped cream until well combined.

Spread the cream mixture evenly over the cooled choux pastry. Starting from one end, carefully roll the pastry into a tight log. You may tie it with kitchen twine to ensure it keeps its shape.

Place the rolled eclair in the refrigerator for at least 2 hours to set before slicing. Serve chilled and enjoy this delightful pastry!