Let’s Get Some Choux II

I broke the eclair recipe into two parts for two reasons; it’ll be easier to navigate and the pastry cream is a separate recipe. Pastry Cream has many applications, but this is one of the most common. In the demonstration, the cream didn’t have enough time to fully set so it was a little on the fluid side, but with a longer chilling time it will be perfect. I would also double the recipe if you plan on filling all the eclairs in one recipe.

Happy Baking Everyone!!!

Pastry Cream

1 Cup of Milk

¼ Cup Sugar

1 ½ Tbsp Cornstarch

Pinch of Salt

2 Egg yolks

2 Tbsp of Unsalted Butter

1 Tsp of Vanilla Paste

Directions:

1. Bring the milk to a simmer in small saucepan.
2. In a mixing bowl combine the ¼ cup of sugar and the cornstarch. Whisk in the egg yolks until and vanilla paste the mixture is smooth.
3. Temper the egg yolks with the hot milk by slowly streaming the liquid into the egg mixture. Once completely combined, return the mixture to the saucepan over medium heat.
4. Stirring the mixture constantly until it begins to thicken or it reaches 170F. Pour the mixture through a strainer and whisk in the butter.
5. Place a piece of plastic wrap flush with the top of the cream and place the bowl in the fridge until completely chilled and thickened, at least 1 hour up to 3 days.

Assembly:

1. Cut a small hole into both ends of the baked shells.
2. Use a cream filling tip and a pastry bag to squeeze a liberal amount of filling into the baked shells.
3. Dip into melted chocolate.
4. Allow to cool and serve.