Eclairs

By Mirella

Ingredients

• Eclair Dough (Pate a Choux):
• 1/3 cup unsalted butter
• 1/8 teaspoon salt
• 1 1/3 cup water
• 1 1/3 cup all purpose flour
• 4 large eggs
• Eclair Filling:
• 1 cup milk
• 3 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup chilled heavy cream (35%)
• 2 tablespoon icing sugar
• 1/2 teaspoon vanilla
• Chocolate Topping:
• 3/4 cup heavy cream (35%)
• 6 oz. bittersweet chocolate chips
• 1 1/2 teaspoon corn syrup

Details

Servings 16

Preparation

Step 1

Eclairs (Pate a Choux):

Preheat oven to 375 degrees.

Place butter and water in a medium saucepan and bring to a boil. Reduce heat and add four, stirring constantly until mixture forms a ball. Remove from heat and cool around 10 minutes.

Put dough in a bowl and mix a few minutes on low speed of an electric mixer. Add eggs one at a time, mixing after each addition. After eggs are mixed in, blend around 1 minute on medium speed.

Spoon dough on bottom of each cup in the pan. Bake 40-45 minutes, until golden brown. Cool completely. Before filling, bake shells around 10 minutes @ 350 degrees to make them crisp.

Eclair Filling:

Warm milk in a medium saucepan. Do not boil.

In medium bowl whisk egg yolks and sugar. Add cornstarch and salt and whisk well. While whisking constantly, add warm milk to egg mixture, 1/2 cup at a time. When completely mixed, retun to the saucepan. Cook and stir over medium het until the mixture thickens. Remove from heat.

Place in a medium bowl and cover with plastic wrap that is placed directly on the cream. Chill at least one hour.

Combine cream, sugar, in a chilled bowl, add vanilla. Whip until cream form soft peaks. Whisk whipped cream mixture into chilled cream. Mix well. Cover with plastic wrap directly on cream until ready to use.

Chocolate Topping:

Heat cream in sauce pan until cream begins to simmer. remove from heat and add chocolate and corn syrup. Stir until chocolate melts and mixture is smooth.

To Assemble:

Slice shells in half with a serrated knife. Scoop out "doughy" insides of both halves (as necessary) with fingers or small spoon. Mound 2-3 tablepoons of filling into the bottom half of the shell. Loosley place the top shell over the top. Whan all shells are filled, warm the chocolate enough to stir. Spoon chocolate over the entire length of the top. Chill.

For best results, fill 3 hours or less before serving