Eggs in ramekins with cream recipe
The choux pastry
1 pinch of salt
1 pinch of sugar
The confectioner’s cream
5 egg yolks
45g custard powder (or flour)
Fleur de sel (salt)
Make the choux pastry
Bring the milk, butter, salt and sugar to the boil.
When boiling, add the flour in one go.
Dry out the choux pastry for a few seconds with a spatula. Remove from heat then add the eggs one by one, stirring continuously.
Roll out the layers of choux pastry and cook for around 20 minutes at 180°C.
Make the cream
Boil the milk. Beat the eggs with the sugar and pastry cream powder. Pour in the boiling milk and cook for around 5 minutes. Put to one side and chill.
Make the caramel
Caramelise the sugar at a low heat.
Once caramelised, us the cream to deglaze, then reduce to the desired volume. Add a few grains of sel de Guérande salt.
Glaze the éclairs with the caramel.
Flavour the cream with the caramel and pour over the choux pastries.
The chef's trick
Drying out the choux pastry removes excess water.
Start on a high heat, working the pastry energetically with a spatula, in a back-and-forth motion.
When you can see it is no longer sticking to the pan, this means it is dried out.
Once this is done, add the eggs one by one.