Strawberry-Topped Eclair Heart |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This original creation looks like it came straight from a gourmet bakery. It's impressive to serve and flavorful as well. Ingredients:
3 tablespoons sugar |
1 tablespoon cornstarch |
1 cup milk |
1 egg yolk, lightly beaten |
2 teaspoons vanilla extract |
5 tablespoons butter, divided |
1/2 cup water |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
1 cup whipped topping |
1 cup sliced fresh strawberries |
3 tablespoons semisweet chocolate chips, melted |
Directions:
1. For filling, combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
2. Remove from the heat. Gently stir in vanilla and 1 tablespoon butter. Transfer to a bowl. Cover and refrigerate for 1 hour or until chilled.
3. Meanwhile, in a large saucepan, bring water and remaining butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
4. Trace an 8-in. heart on parchment paper; place on a baking sheet. Spread batter evenly over heart. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely.
5. Fold whipped topping into chilled filling; spread over pastry. Arrange strawberries over filling. Refrigerate until serving. Just before serving, drizzle melted chocolate over berries. Yield: 4 servings.
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