Preparation time: 40mn
Cook time: 35mn
Total time: 1 hour 15mn
Serves: 10 to 12
For the choux pastry
½ cup water
½ stick unsalted butter at room temperature
½ cup flour
1 ts sugar
1/8 ts salt
For the vanilla pastry cream
17oz whole milk
3 Ts cornstarch
6 Ts granulated sugar
1 ts Vanilla extract
1ts vanilla bean paste
1/8 ts salt
4 egg yolks
For the chocolate ganache
4 oz semi sweet Chocolate, coarsely chopped
½ cup heavy cream
1) First prepare the vanilla pastry cream. Please see recipe here https://www.myexcellentdegustations.com/french-pastry-cream/
2) Prepare the choux pastry
Preheat oven to 400 °F.
1- In a sauce pan over medium high heat, put the water, butter, sugar and salt.
2- Once the mixture start to boil, take off the heat.
3- Immediately pour in the flour all at once and mix vigorously until obtain a nice dough.
4- Put the pan back over medium heat and mix constantly to dry out the dough for about one to two minutes.
5- Take out the pan from the heat.
6- Put the hot dough in a bowl.
7- Beat the eggs, and add them gradually to the dough.
8- Mix well with a wooden spoon. The mixture may not look nice, but keep mixing.
9- Mix until you obtain a smooth glossy dough. The dough should be similar to a very thick liquid.
10- Place the dough in a pastry bag fitted with a large plain tip.
11- Pipe onto a baking sheet covered with parchment paper.
12- Make thick line shapes of about 4 inches long, leaving 2 inches of space between them.
13- Bake at 400°F for 15mn then reduce the heat to 350°F and Continue to bake for 20mn or until the shells are golden. You may need to move the baking sheet from the middle rack to the top rack in the last 10mn to obtain golden shells.
14- pock the pastry shells with a toothpick in two or three places to allow vapor to escape.
15- Let cool completely.
3) Prepare the chocolate ganache
In a heatproof bowl, put the chocolate and the heavy cream in a bain marie or water bath. Mix well the ingredients until you obtain a nice shiny ganache. Set aside.
4) Assemble the Eclairs
1- First Put the pastry cream in a pastry bag fitted with a small plain tip.
2- Pipe in each choux pastry shell the pastry cream. You may need to make a little opening in the shells lengthwise.
3- Dip the top of the shells in the chocolate ganache.
4- Chill uncovered to set the ganache.
5- Serve chilled.
Recipe by: LDS’s Mom