Cream Filled Éclairs
| Making (and eating éclairs) is so sinful. Homemade ones are even more so. | 1 stick unsalted butter 1 cup milk 2 tablespoons sugar 1 cup flour 1/2 teaspoon baking powder Pinch salt 5 eggs 1 1/2 cups Vanilla Pastry Cream, recipe follows 6 ounces semisweet chocolate, melted in a double boiler with 1 tablespoon shortening Shaker powdered sugar - Preheat the oven to 400 degrees F.
- In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar.
- Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from the heat and turn into a bowl, of an electric mixer. Beat the dough on medium speed and add the eggs, 1 at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool.
- Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto a parchment lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet.
- Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
- Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling.
- Place the pastry cream in a pastry bag, fitted with a round tip, and fill each shell with the filling.
- Dip the top of each éclair in the chocolate. Set aside until the topping as set.
- Place the éclairs on a platter. Garnish with confectioners�?sugar
PASTRY CREAM: Yield: about 2 cups 5 large egg yolks 3/4 cup cornstarch 2 1/2 cups heavy cream 1 1/2 cups sugar - In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
- Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
- Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don’t be alarmed.
- Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
- When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
- Whip until you have a thick and creamy custard.
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