Monday, July 16, 2007


I love Eclairs, and have since I was small! This is a pretty straight forward recipe to try and can easily be doubled, as we do in our home. I always make the pastry cream first and refrigerate it so they are edible as soon as possible. =D

Pastry Cream:
1/3 cup sugar
2 tbs flour
2 tbs corn starch
4 egg yolks
1/3 cup milk
4 tbs heavy whipping cream
1 tbs vanilla

Combine the sugar, flour, corn starch and yolks in a bowl and whisk together until thick and pale yellow.
In a small pan bring the milk to a boil and then slowly stream it into the egg mixture while whisking.
Put it back on the heat and bring to a boil for one minute or two then stir in vanilla.
Set aside to cool, or refrigerate.

Choux Paste:
1 cup flour
1/2 cup water
1/2 cup milk
1/2 cup butter
1 tbs sugar
1/2 ts salt
4 eggs lightly beaten and set aside

1 egg beaten with a pinch of salt or sugar

Chocolate Ganache:
3/4 heavy whipping cream
8 oz chocolate

Preheat your oven to 400.
Place the butter, water and milk in saucepan and bring to a boil over medium heat.
Remove from the head and add the flour and sugar quickly and stir with a wooden spoon.
Return to the heat and stir constantly until the dough pulls away from the sides of the pan and forms a nice smooth ball.
Turn off the heat and beat until all the steam has released and you have warm thick dough.\
Spoon or pipe 12 (if undoubled recipe or 24 if doubled) mounds or fingers on a baking sheet lined with parchment paper. Keep them a couple of inches apart to insure that they don't stick.
Brush the glaze gently on top of each one.
Bake 15 minutes then reduce the heat to 350 and bake another 30 - 40 minutes, until they are a nice amber color.
If you made fingers such as I have, poke a hole in each side, turn off the oven and leave the door ajar, not completely open, to let them dry out, this will take between 10 and 15 minutes. If you made rounds split them completely in half do the same.
Remove from the oven and let them cool on a wire rack.
Make the ganache if using by melting the chocolate and cream together and set aside to cool.
Fill them after they have completely cooled. If they are in finger form place the pastry cream in a bag and squeeze it to fill. If in mound form, scoop and top with other half of the eclair.
Dip each one in chocolate ganache or sift powdered sugar on top and serve.

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