Homemade Eclairs, Chocolate Glazed Alongside Vanilla Custard

Homemade Eclairs

Yesterday I went downwardly to The School House as well as made tiffin as well as eclairs for the girls. It is fun for me to locomote out to the province 1 time every duet of weeks to pop-in as well as taste the fun function environment. It is likewise fun for me to seat the blue kitchen to work.

Emma as well as I start attempted the eclairs a duet of weeks agone earlier she went dorsum to schoolhouse afterwards Christmas intermission inwards training for the Valentine's Collection. We'd been watching The Great British Baking Show as well as been drooling over the eclairs they'd made. We whipped these upwards as well as they were around of the best things I've had inwards months. The luscious pastry cream filling, the chocolate glaze, the overall gooey-ness. Just thence yummy as well as non every bit heavy every bit our typical treats - brownies as well as cookies.

They hug the business betwixt breakfast as well as dessert, thence would live a smashing alternative on Valentine's Day every bit a especial process inwards the morning. Make the shells as well as custard the 24-hour interval earlier (shells tin live kept inwards a ziplock as well as custard inwards the refrigerator), thence fill upwards as well as glaze them inwards the morning.

Supplies Used :

Large Disposable Pastry Bags

Large Baking Sheet

Parchment Paper

Vanilla Pastry Cream Custard

I brand this first, thence allow it cool inwards the fridge spell I made the eclair shells.

5 egg yolks

3/4 cups of sugar

1/3 loving cup of cornstarch

1 1/2 cups of scalded milk*

1/2 teaspoon of vanilla

In the bowl of a mixer, trounce egg yolks as well as carbohydrate for four minutes, thence add together cornstarch. *Pour milk into a drinking glass mensuration loving cup as well as oestrus inwards the microwave for ii minutes until steaming. With the mixer on low, slow pour inwards the hot milk mixture a petty at a time. Transfer the milk as well as egg mixture to a saucepan as well as ready on depression oestrus for 5-7 minutes until the mixture thickens. It should live bubbly as well as thick. When it thickens, role a whisk to mix as well as ready for ii to a greater extent than minutes spell whisking. Stir inwards the vanilla. Pour into a drinking glass bowl, embrace alongside plastic twine straight onto the custard (so a peel does non develop) as well as seat inwards the fridge to cool for 1 hour.

In the meantime, fix the shells, below.

Pate Choux Dough*

This is a universal dough that tin live used to shape cream puffs or eclairs. It comes together rapidly as well as is fairly fool-proof.

1 loving cup of milk

1 stick of butter

pinch of salt

1 loving cup of flour

4 eggs

Heat the milk, butter, as well as tabular array salt over medium oestrus until scalded. When the butter is melted, add together the flour all similar a shot as well as trounce it alongside a wooden spoon until the mixture comes together as well as forms a dough. Cook, stirring constantly, over depression oestrus for ii minutes. The flour volition start to coat the bottom of the pan.

Dump the hot mixture into the bowl of a mixer fitted alongside the paddle attachment. Add the eggs 1 at a fourth dimension as well as mix until the eggs are incorporated into the dough as well as the mixture is thick.

Spoon the mixture into a Pastry Bag. Pipe 4-6" pieces onto a Large Baking Sheet lined alongside Parchment Paper.

Bake at 425 degrees for twenty minutes, or until lightly browned, thence plough off the oven as well as allow them to sit down for around other 10 minutes, until they audio hollow when tapped on the bottom. Set aside to cool earlier filling.

*adapted from The Barefoot Contessa

When they bring cooled, seat the pastry cream inwards a 18" Pastry Bag with the terminate cutting off.

Carefully separate the eclairs as well as pry opened upwards (this volition live easier than yous shout out back - they are naturally hollow) as well as pipage inwards custard.

Chocolate Glaze

2 tablespoons of butter

2 tablespoons of cocoa powder

2 tablespoons of milk

1-2 cups of powdered sugar

In a pourable drinking glass mensuration cup, microwave butter as well as milk for 1 minute. Add cocoa pulverisation as well as microwave for 1 to a greater extent than infinitesimal until it is bubbling as well as thick. Add powdered sugar, mix good until the carbohydrate is melted in. Add every bit much powdered carbohydrate every bit yous would similar to teach consistency that is pourable/spoonable, exactly thick.