Vanilla Cream-Filled Eclairs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Choux paste is the French name for this tender pastry; we've simplified it by using piecrust mix. Ingredients:
2 large eggs |
2 egg yolks |
1/2 cup sugar |
1/3 cup cornstarch |
2 cups half-and-half |
2 tablespoons butter, softened |
2 teaspoons vanilla extract |
Directions:
1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours.
2. Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut Butter.
3. Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-half.
4. Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons orange liqueur.
|
|