Eclair cupcakes with French vanilla cream

Ingredients for 1 servings:

• 125 ml water
• 1 pinch of salt
• 25 g butter
• 75 g flour
• 2 eggs
• 1 tsp baking powder
• 100 ml milk
• 40 g sugar
• 1 vanilla pod(s)
• 3 sheets of gelatin
• 300 g cream
• ¾ cup cream
• 250 g dark chocolate
• 2 tbsp butter
• ½ tsp vanilla extract

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for 10 pieces

Bring water, salt, and 25g butter to a boil in a saucepan. Sift in the flour and whisk until a ball forms. Then transfer the batter to a mixing bowl. Beat in the eggs one at a time and then add the baking powder. Using two teaspoons, fill the batter into the cupcake cases and bake at 200°C for about 20 minutes. Do not open the oven! Finally, remove the cupcakes and let them cool. For the French vanilla cream, bring the milk, sugar, and scraped-out vanilla bean seeds to a boil in a small saucepan and transfer to a bowl. Meanwhile, soften the gelatine in cold water, then squeeze out the excess liquid and add it to the vanilla, sugar, and milk mixture. Stir in. Whisk 300g of whipping cream until stiff peaks form and fold it into the cream just before it sets. Now transfer the cream to a piping bag fitted with a filling nozzle and pipe a generous amount of vanilla cream onto the cupcakes. For the chocolate ganache, heat 3/4 cup whipping cream and the dark chocolate in a saucepan until the chocolate is completely melted. Add 2 tablespoons of butter and 1/2 teaspoon of vanilla extract and mix well. Finally, generously cover the cupcakes with the ganache.