Vanilla cream éclairs

Ingredients

• 300 ml of water
• 150 g of flour
• 170 ml of oil
• 5 eggs
• A pinch of salt
• 3 egg yolks
• 150 g of sugar
• 125 g of flour
• 500 ml of milk
• 1/2 package of vanilla pudding mix
• 1 vanilla bean
• 125 g of block margarine
• 1 packet of powdered sugar, for decoration

Bring the water and oil to a boil, then turn off the heat and pour in all the flour at once. Mix well, then, once it’s warm, add the eggs one at a time until the dough pulls away from the sides of the pan.

Place the dough in a piping bag and form 2 x 6 cm sticks on a baking sheet lined with parchment paper. Bake in a preheated oven at approximately 200 °C for about 20 minutes, or until they are puffed up and golden brown.

Beat the yolks with the sugar until light and fluffy, then gradually add the flour, 100 ml of milk, the pudding mix, and the vanilla seeds.

Bring the remaining 400 ml of milk to a boil, then pour in the mixture and cook over very low heat, stirring constantly, for 5 minutes until it thickens. Let it cool.

Beat the margarine with an electric mixer, then gradually add the cooled cream.

Cut the éclairs in half lengthwise, keeping the top, fill them with cream, and sprinkle with powdered sugar.