Why pay so much for pastries when you can make them at home yourself? An eclair like this one would be so expensive at a bakery or super market. These are really easy to make and of course out of this world delicious! Try them. By the way, you might want to click on this photo for drool mode...but first grab a napkin.
Chocolate Eclairs with Vanilla Custard Filling
1 Cup of whole milk
1 Cup of heavy cream
1/3 Cup sugar
1 tablespoon of corn starch
1 teaspoon of vanilla extract
4 egg yolks
1/2 Cup of butter
1 Cup of water
1 Cup of all purpose flour
4 large eggs
1 1/2 Cup of semi sweet chocolate chips
Combine both the whole milk and the heavy cream in a saucepan and place over low heat for about 5 minutes. Do not allow it to boil or overcook. Remove from heat and set aside.
In a heatproof medium bowl, whisk egg yolks with a tablespoon of cornstarch and the sugar until well blended. Next whisk just a little of the warm milk with the egg mixture to temper the eggs. Then whisk in 1/2 cup and whisk constantly while doing so. Slowly pour the rest of the milk mixture over egg yolk mixture, whisking constantly. Add the mixture to your saucepan and over low heat, cook stirring constantly until sauce thickens and coast the back of a metal spoon. Watch your custard carefully so that it doesn't boil or overcook. Cover custard and set aside in the refrigerator to cool.
Next, make the pastries. Start by putting the cup of water and the 1/2 cup of butter in a medium saucepan and heat up until the butter is completely melted. Add the flour in and mix thoroughly until it becomes a round ball. Next add the dough to a big bowl and with a hand mixer on medium speed, add in the 4 eggs, one at a time until well blended with the dough.
Next, put dough in a piping bag or in a Ziploc bag with the corner snipped out. Line a cookie sheet with parchment paper land pipe your eclairs to whatever size you want. I usually make mine about an inch wide and maybe 4 inches long. Bake in a 400 degree F preheated oven for about 20 to 25 minutes or until golden. Take out of oven and let them cool completely.
In the meantime, melt your chocolate in a small saucepan on low heat, mixing constantly. Pour your melted chocolate in a wide bowl for dipping your eclairs.
With a sharp knife, slice the top of your eclair from end to end, deep enough to be able to stuff it with a lot of custard but not all the way through. Put your custard in a piping bag and pipe your eclairs. Then you are ready to pick them up and dip the tops in chocolate. Place back on your parchment paper and allow them to set before serving. Oh Yum!
Photograph is copyrighted and the property of ©Welcome Home.
Hi Marty! I'm thinking about trying these for my husbands birthday :-) How thick should I pipe the dough? Does it poof up much when its baking? Thanks for the great recipe!ReplyDelete