If you are looking for a challenge recipe ..I've got the perfect one
Simply follow the photos and step by step directions ..lets get started
Simple ingredients: Custard: 2 cups whole milk, 2% preferred - 1 teaspoon vanilla extract -
3 eggs - 2/3 cup sugar - 1/4 cup cornstarch. Pastry: 1 cup water - 5 tablespoons butter -
1/2 teaspoon salt - 1 1/2 teaspoons sugar - 1 cup all-purpose flour -
3 eggs, use extra if needed Chocolate Glaze: 1/2 cup heavy cream or whole milk
- 1/2 cup semisweet chocolate
Simply follow the photos and step by step directions ..lets get started
Simple ingredients: Custard: 2 cups whole milk, 2% preferred - 1 teaspoon vanilla extract -
3 eggs - 2/3 cup sugar - 1/4 cup cornstarch. Pastry: 1 cup water - 5 tablespoons butter -
1/2 teaspoon salt - 1 1/2 teaspoons sugar - 1 cup all-purpose flour -
3 eggs, use extra if needed Chocolate Glaze: 1/2 cup heavy cream or whole milk
- 1/2 cup semisweet chocolate
Prep: Custard: In a medium saucepan, heat
milk and vanilla to a boil over
medium heat. Turn off heat and set aside for 15 minutes. In a bowl,
whisk eggs and sugar until light and fluffy. Add the cornstarch and whisk constantly
until no lumps remain (until smooth). Whisk in 1/4 cup of the hot milk mixture
until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture
through a strainer then back into the saucepan (this procedure prevents cooked
eggs from getting in the custard). Cook over medium-high heat, whisking constantly,
medium heat. Turn off heat and set aside for 15 minutes. In a bowl,
whisk eggs and sugar until light and fluffy. Add the cornstarch and whisk constantly
until no lumps remain (until smooth). Whisk in 1/4 cup of the hot milk mixture
until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture
through a strainer then back into the saucepan (this procedure prevents cooked
eggs from getting in the custard). Cook over medium-high heat, whisking constantly,
until thickened and slowly boiling. Remove from the
heat, let cool slightly
Cover with plastic
wrap. Chill for 3 hours until ready to serve
Pastry: Preheat the oven to 425 degrees. Line a sheet pan with a baking mat.
In a large saucepan, bring the water, butter, salt and sugar to a boil over medium-high
heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon
(I like to start out using a whisk), add all the flour at once then stir hard
until all the flour is incorporated, at least 60 seconds. Return to the heat and cook, stirring,
60 seconds. I use the hand mixing method for this recipe ..continue mixing at a
vigorous speed (or use a mixer with a pedal on medium speed), add 1 egg at a time
Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough
is smooth and glossy and the eggs are completely incorporated. The dough
should be thick, but should fall slowly and steadily. If the dough is still clinging to
the beaters, add the remaining 1 egg and mix until incorporated. Using a pastry bag
fitted with a largeplain tip, pipe fat lengths of dough (about the shape of a hot dog
1/2 the size - see photo #2) on the lined baking sheet, leaving 2 inches of
space between them. You should have 8 to 10 lengths
In a large saucepan, bring the water, butter, salt and sugar to a boil over medium-high
heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon
(I like to start out using a whisk), add all the flour at once then stir hard
until all the flour is incorporated, at least 60 seconds. Return to the heat and cook, stirring,
60 seconds. I use the hand mixing method for this recipe ..continue mixing at a
vigorous speed (or use a mixer with a pedal on medium speed), add 1 egg at a time
Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough
is smooth and glossy and the eggs are completely incorporated. The dough
should be thick, but should fall slowly and steadily. If the dough is still clinging to
the beaters, add the remaining 1 egg and mix until incorporated. Using a pastry bag
fitted with a largeplain tip, pipe fat lengths of dough (about the shape of a hot dog
1/2 the size - see photo #2) on the lined baking sheet, leaving 2 inches of
space between them. You should have 8 to 10 lengths
Glaze: In a small saucepan, heat the cream over medium heat just until it boils.
Turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream
over the chocolate and whisk until melted and smooth. Set aside and keep warm
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan.
Chill for 1 hour to set the glaze. Serve after refrigeration, enjoy
Turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream
over the chocolate and whisk until melted and smooth. Set aside and keep warm
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan.
Chill for 1 hour to set the glaze. Serve after refrigeration, enjoy
