Lightning Puff (Éclair)
An oblong choux pastry filled with rich custard, with its top coated in glossy chocolate fondant.
Story
Widely known as the 'lightning puff' in Chinese for its lightning-fast disappearance from bakery display cases, this iconic treat has been a beloved staple of Chinese bakeries for decades, celebrated for its perfect balance of light, airy texture and rich, decadent sweetness that makes it a favorite for afternoon tea, coffee breaks, and on-the-go sweet cravings.
Ingredients
choux pastry batter
to taste / as needed
custard sauce (see page 217)
to taste / as needed
chocolate fondant (see page 367)
to taste / as needed
Instructions
1
Step 1
Follow the same method as for making cream puffs, but pipe the batter into strips approximately 3/4 inch (2 cm) wide and 3 to 4 inches (8 to 10 cm) long. The baking method is identical to that for cream puffs.
2
Step 2
Fill with custard. There are two methods: a) Poke a small hole at one end, then fill using a piping bag or filling pump; b) Cut lengthwise along the top, then fill using a piping bag.
3
Step 3
Dip the top of the puffs into chocolate fondant.
