507711655-Opera-Patisserie-Cedric-Grolet-1

ÉCLAIRS
Makes 10
Preparation time: 1 hour
Cooking time: 30 minutes
Resting time: 1 hour
For the choux paste
⅔ cup (150 g) whole milk
1½ tablespoons (18 g) trimoline (inverted sugar)
1 teaspoon (6 g) salt
½ cup plus 1½ tablespoons
(1 stick plus 1½ tablespoons / 132 g) unsalted butter
1½ cups (180 g) all-purpose flour
5 large (250 g) eggs (1 cup)
For the pastry cream
3¾ cups (900 g) whole milk
⅓ cup plus 1½ tablespoons (100 g) whipping cream
4 vanilla beans, split and scraped
¾ cup plus 3 tablespoons (180 g) superfine sugar
3 tablespoons (50 g) custard powder
⅓ cup plus 1 tablespoon (50 g) all-purpose flour
10½ large (180 g) egg yolks (¾ cup)
¼ cup (60 g) cocoa butter
8 sheets (25 g powdered) gelatin
7 tablespoons (100 g) unsalted butter
¼ cup (60 g) mascarpone cheese