Monday, July 28, 2014

Mini Chocolate Eclairs with Vanilla Custard Filling

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!

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