Eclairs
Eclairs!
I've made these a few times and everyone loves them! Filled with vanilla pastry cream and topped off with a chocolate glaze, you will fall in love with these pastries that are just the right amount of sweet.
1 cup water 1/2 cup butter (cut into small squares) 1 1/4 cup all purpose flour 1/2 tsp salt
1 teaspoon sugar 4 eggs
Pastry cream
2 cups milk
1 1/2 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup sugar
Pinch of salt
4 egg yolks
Chocolate Glaze
1/2 cup chocolate chips
1/2 cup cream
1 teaspoon corn syrup(optional)
Choux Dough
Preheat oven 375f
In a pot, bring the water, butter, salt and sugar to a boil on medium heat. Add the flour all at once and quickly stir it in. The dough will start to form and leave a bit of a skin at the bottom of the pot. This will take about a minute of two.
Take the dough out of the pot and put it into a bowl. Let the dough cool a bit by stiring it with a wooden spoon. When you stop seeing steam you can add the eggs one at a time. You can mix it by hand or with a mixer. Your dough will come out very sticky.
Spoon dough into a large pastry bag and pipe into a oblong shape, keep them 2 inches apart.
Bake for 30 minutes
Pastry Cream
In a pot, let milk, 1/4 cup sugar, vanilla extract and salt come to a simmer.
In a bowl, whisk together egg yolks, cornstarch, and 1/4 cup sugar until smooth.
Then whisk a small amount of the hot milk mixture into the egg mixture. You are going to slowly pour about 1/4 cup of the hot-milk mixture into the egg-yolk mixture at a time. This is to temper the eggs. If you do not do this the eggs will scramble.
Pour mixture back into pot and cook over medium heat, whisking constantly. As soon as it starts to thicken take it off the heat and keep whisking.
Now we need to let it cool. Transfer into a bowl and add 2 tablespoons of butter and ix until it has melted. Cover the pastry cream dierctly on the surface with plastic wrap and put it in the fridge to cool this will take about 20 minutes.
When the eclairs have completely cool insert 1 to 2 small wholes think will make it easier to fill. Spoon pastry cream into a large pastry bag with a small round tip. Now you're ready to fill them.
Chocolate glaze
Heat cream in a small pot until simmers. Then pour cream over chocolate in a small bowl. Stir until chocolate is melted and smooth. Dip top of each eclair into chocolate glaze and transfer them to a wire rack to allow glaze to set.
Now we are all done and we can enjoy!
