Eclairs

Instructions

1. Making the Choux Pastry: In a medium saucepan, combine the water with the butter, sugar and salt. Bring to a boil over medium heayt then remove from heat and stir in 1 cup flour all at once with a wooden spoon. Once flour is incorporated, place back over medium heat about 1 to 2 minutes stirring constantly or until dough comes together into a smooth ball and a thin film forms on the bottom of the pan.
2. Trasfer to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
3. Pipe eclairs over a baking sheet lined with parchment paper. Bake at 425 for 10 minutes. Without opening the oven, reduce temp to 325 and bake 30 minutes longer or until golden brown. Transfer to a wire rack to cool while making pastry cream.
4. Making Pastry Cream: In a medium saucepan bring the milk and vanilla to a boil. Set aside.
5. In a seperate large bowl, whisk together sugar, flour and salt. Add the eggs and whisk until smooth.
6. Gradually, while whisking constantly, add hot milkin a steady strea until all of it is incorporated. Pour mixture back into the saucepan and bring to a boil while whisking constatnly then whisk another 30 second until mixture is thick and pudding- like consistency. Transfer pastry cream to a medium bowl. Cover with plastic wrap and let cool.
7. Making Chocolate Glaze: Place chocolate chips into a glass bowl. Heat 1/2 cup cream then whisk in the chocolate chips.
8. Dip the top half of filled and chilled eclairs into the chocolate sauce. Allowing excess to drip off.

• Recipe Type : Desserts, Pies and Pastries