Ingredients:
Pastry Cream
- 2 cups milk
- 1 vanilla bean
- 8 egg yolks
- 1/4 cup sugar
- 5 tbsp cornstarch
- dash salt
- 2 tbsp unsalted butter
- 1 tbsp brandy (optional)
- 1/4 cup whipping cream
Eclairs
- 1/2 cup milk
- 1/2 cup water
- 7 tbsp unsalted butter
- 1 tbsp sugar
- 1 tsp salt
- 1 1/2 cups bread flour
- 5 to 6 eggs, at room temperature
Chocolate Glaze
- 1 1/4 cups icing sugar, sifted
- 4 tsp cocoa powder, sifted
- 1 tsp corn syrup
- 2 tbsp to 3 tbsp milk or water
To Assemble
To prepare éclairs, preheat oven to 400° F. Heat milk, water, butter, sugar and salt and bring up to a simmer. Sift flour and add all at once. Stir mixture over medium heat for 2 minutes. By hand or with a mixer fitted with the paddle attachment, add eggs one at a time, blending completely before adding additional egg. To know if you should add the sixth egg, lift a spoon (or the paddle) from the paste. If it "sheets" or leaves batter as you lift it then it does not need egg. If it still feels tight (is hard to pull away) then add the extra egg.
To fill, fill piping bag with plain tip with chilled pastry cream. Insert tip into a long end of éclair and fill until cream stops at end of éclair. Continue filling all éclairs.
For chocolate glaze, stir together icing sugar and cocoa powder. Stir in corn syrup with milk until a smooth, pourable consistency. Dip éclair tops in glaze and let set on a cooling rack to dry. Keep éclairs chilled until ready to serve
Yield: approximatley 12 eclairs.
* Can't wait to try! I will post some picture of the eclair if I manage to make it.