This is the real deal! These eclairs were so amazing and have such a wow factor. I can’t wait to make them again. I added a layer of berries on these and some I left topped with powdered sugar. My favorites were the ones topped with this rich and silky chocolate glaze.
- 1 cup water
- 8 T. butter
- ½ tsp. kosher salt
- 1 T. sugar
- 5 ounces Bread flour
- 1 tsp. vanilla
- 4 eggs
- powdered sugar in a sifter
- 1½ c. milk
- 1 T. vanilla bean paste
- 3 yolks, plus 1 whole egg
- ⅓ c. sugar
- 3 T. cornstarch
- 2 T. cold unsalted butter
- 2c. heavy cream, whipped
- 2¼ ounces unsalted butter
- 4 ounces semi sweet chocolate (I used Baker's bar)
- 1½ teaspoons light corn syrup
- Preheat oven 400 (I used convection setting at 400)
- Place the water, butter, salt and sugar in a pot and cook over medium, stir occasionally.
- Once it hits a boil, remove the pot from the heat and stir in the flour with a wooden spoon. Once combined and forming a ball (1 min) return the pot to medium heat and cook for 2-3 mins while stirring. (A film on the pot developing is good)
- Place dough in mixer and let run a few minutes to remove all of the steam.
- Slowly add eggs while mixing and continue to run mixer until the dough leaves lines as it spins. When picking up the beater the batter should form a v off of the bottom.
- Place dough in a 14 inch pastry bag with a ½ inch french star tip.
- Pipe slowly at a 45 degree angle touching the silpat or parchment. (I now prefer parchment) This helps keep them wide and not too skinny. Each eclair should about 5 inches.
- Dust with powdered sugar.
- Bake 20-25 mins and check them. You can prick the sides with a toothpick to release steam.
- Continue baking until golden-approx 5-10 more mins but keep eye on them.
- Let cool 10 mins on tray then move to a rack.
- Slice and fill.
- Heat milk in a pot on low until it reaches a simmer.
- In a bowl, add yolks, whole egg, sugar, vanilla paste and mix.
- Add cornstarch to the eggs and whisk smooth.
- Pour ½c. of the warm milk into the eggs and whisk to temper.
- Pour the eggs into the milk, whisking constantly.
- Heat over medium to a boil.
- Continue to whisk while cooking another minute. It should be very thick.
- Remove heat and whisk in cold butter.
- Strain through a fine mesh sieve.
- Press a piece of plastic on the surface and chill in fridge.
- Once cold, fold in equal parts of the cold cream. (This is diplomat cream.)
- Microwave butter and chocolate until smooth.
- Whisk in corn syrup.
- Slice eclairs.
- Pipe in cream.
- Dip tops in chocolate and place on top of the cream.
Eclair shells are adapted from The Flavor Bender-an amazing website!
Pastry Cream inspired from a cooking class!
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