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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Do eclares really need a description? lol Ingredients:
choux pastry |
2 cups water |
1 cup butter, cubed |
1/4 tsp. salt |
2 1/2 cups all-purpose flour |
8 eggs |
pastry cream |
3 cups milk |
3 eggs |
3/4 cup granulated sugar |
1/4 cup all-purpose flour |
1 tbsp. cornstarch |
2 tbsp. butter |
1 1/2 tsp. vanilla |
2 cups whipping cream |
chocolate glaze |
6 oz. semi-sweet chocolate |
1 1/3 c. evaporated milk |
1/2 c. butter |
2 c. powdered sugar |
1 tsp. vanilla |
Directions:
1. Line two baking sheets with parchment paper. In heavy saucepan, bring the water, butter and salt to boil over high heat; immediately remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in center.
2. Using electric mixer, beat in the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag, pipe pastry into 6 inch long by 1 1/2 -inch wide mounds on pans.
3. Bake in 425 degree F oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F; bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make about 40 puffs in total.
4. In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
5. Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
6. Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet.
7. Melt chocolate and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.
8. Top eclairs and allow to slightly harden.
9. I don't make these to often because they are so good I just want to keep eating them.
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