Mini 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
Pastry
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
Custard:
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.
Puffed Pastry:
Next, make the pastries. Preheat oven to 400
degrees. 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 1 1/2 inches wide and maybe 3-4 inches long. Bake in a 400
degree 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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.