Eclairs

 Love eclairs.  Although this recipe is a little time consuming, it's easy to make.   I like my custard to be light, so I add whipped cream to it, but you can skip that part if you prefer.

ECLAIRS

(makes 10-12)

Custard Ingredients:

*2 cups whole milk

*1 teaspoon pure vanilla extract or a vanilla bean.

*6 large egg yolks

*2/3 cup granulated sugar

*1/4 cup corn starch, sifted

*1 cup cold unsalted butter

Custard Directions: 

(I normally like to make this the night before)

~In a medium saucepan, heat the milk and vanilla extract to a boil over medium heat.

~Remove from heat and set aside and allow to sit for 10-15 minutes.

~In a mixing bowl, whisk egg yolks and sugar until light and fluffy.

~Whisk in cornstarch, until no lumps remain.

~Whisk in 1/4 cup of hot milk into egg mixture until mixed well.

~Whisk the remaining hot milk into the egg mixture.

~Place a strainer over the saucepan and pour the mixture back into the saucepan.

~Cook over medium-high heat, whisking continuously, until mixture thickens and comes to a slow boil.

~Remove from heat and stir in the butter.

~Cool slightly.

~Place plastic wrap directly on custard (this stops a skin from forming on the custard).

~Chill at least 2 hours, before filling shells.

Whipped Cream Ingredients:

*1 cup heavy whipping cream

*2 tablespoons powdered sugar

*1 teaspoon pure vanilla extract

Whipped Cream Directions:

~In a mixing bowl, add heavy cream, vanilla and powdered sugar, beat until soft peaks form.

~Place in a bowl and cover with plastic wrap and refrigerate until ready to use or make right before mixing into custard (I remove the custard from the refrigerator about 1/2 before I mix the whip cream in).

Shell Ingredients:

*1 cup water

*1/2 cup unsalted butter

*1/2 teaspoon salt

*1 1/2 teaspoons granulated sugar

*1 cup all-purpose flour

*3-4 large eggs

*1 egg

*1 1/2 teaspoons water

Shell Directions:

~Preheat oven to 425 degrees.

~Line a cookie sheet with parchment paper.

~In a large saucepan, bring water, butter, salt and sugar to a rolling boil over medium-high heat.

~Remove from burner and using a wooden spoon, add the flour and stir hard until all ingredients are combined well.

~Return to heat and cook for another 30-40 seconds, stirring continuously. 

~In a large mixing bowl using the paddle attachment add 3 eggs, but only one at a time, mixing well between each addition (scrape sides of bowl between each addition (can use an electric hand mixer).

~Mix until dough is smooth and glossy.   If the dough is too thick and does not fall slowly and steadily from the beaters when they are lifted add the 4th egg and beat until mixed.

~Using a large pastry bag with a large tip, pipe fat lengths of dough onto prepared cookie sheet about 6 inches long (around the length of a hot dog).

~Leave at least 2 inches of space between each shell.

~In a small bowl, mix 1 egg and 1 1/2 teaspoons water.

~Using a pastry brush, brush the surface of each eclair.  

~Bake 15 minutes, reduce temperature to 375 degrees.

~Bake another 25, or until shells are puffed up and golden brown (try not to open oven more than necessary).

~Remove from oven and allow to cool on cookie sheet.

Chocolate Glaze Ingredients:

*1/2 cup heavy cream

*1 cup semi-sweet chocolate chips

Chocolate Glaze Directions:

~Heat heavy cream in a saucepan over medium heat or in a microwaveable bowl in the microwave until it just starts to boil.

~Remove from heat and stir in chocolate chips.

~Allow to sit for 3-5 minutes and then stir until smooth.

Assemble the Eclairs:

~Gently stir whip cream into custard until well mixed.

~Fit a filling tip onto a large pastry bag.

~Poke a hole with tip at each end of pastry.

~Gently pipe custard mixture into pasty at both ends (do not overfill).  

~If you don't have a pastry bag or tips, slice pastry lengthwise and fill with desired amount of custard mixture.

~Dip tops of eclairs into chocolate glaze covering the tops.

~Set on cookie sheet and chill for 1 hour. 

Hints:

*Best served once it's filled.  The longer they sit the soggier the pastry will become.  

*You can make the filling before if you want.