bakekrazy

One of the best selling items at the bakery was our eclairs. Made fresh and filled with a great pastry cream filling and topped with chocolate.

The Shell ( Pate a Choux)

1 cup water
1/2 cup unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups flour
4 large eggs

Add together the butter, sugar, salt and water and bring to a boil in a medium saucepan. Remove from the heat and stir in the flour, stir quickly until the mixture pulls away from the sides of the sauce pan. Transfer the mixture to a electric mixer with a paddle attachment. Mix on low for about 1 minute, raise the speed to medium and continue to mix for 5 minutes, or until the mixture has cooled slightly. Begin to add the eggs one at a time until the batter has formed soft peaks.

Pre-heat the oven to 425 degrees with the rack in the center. Line two sheet pans with parchment paperr

Fill a pastry bag with the Pate a Choux mixture, using a large 1/2″ star tip, pipe out oblong shapes, about 3″ long and 1″ wide onto the prepared baking sheet, keeping them 2″ apart. Bake at 425 for 10 minutes, then reduce the oven to 350 degrees and bake for another 25-30 minutes. Turn off the oven and prop the door open and allow the steam to escape. Allow the shells to remain until the dough in the centers are completely cooked.  ( they will be somewhat damp but not wet)

Pastry Cream

6 large egg yolks
1 large egg
3/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons flour
3 cups milk
3 tablespoons unsalted butter
2 teaspoon vanilla extract

Prepare an ice bath and set aside, In a medium bowl combine the eggs and 2 tablespoons of sugar. Add the corn starch and flour, mix well. In a medium sauce pan add the milk and remaining 3/4 sugar. Stir over a medium heat until the mixture begins to steam. Whisk in half the egg mixture and stir until smooth. Add that mixture back into the remaining ilk mixture in the sauce pan. Bring the combined mixture to a boil. Make sure you whisk rapidly to prevent scorching. The mixture should thicken, remove from the heat and add in the butter and vanilla extract. Strain into a medium bowl and place into the ice bath, stirring frequently untiled cooled. Place a piece of plastic wrap directly over the mixture to help prevent a skin forming, then refrigerate.

Once cooled transfer the pastry cream to an electric mixer and mix with a paddle at a medium speed until smooth. Fill a pastry bag with the pastry cream and a filling tip. Insert into each end of the shells and fill. You can also slice the shells dow the middle and fill from the top.

Chocolate Topping

1/2 heavy wiping cream
4 oz semisweet chocolate

Heat the cream just right to the boiling point. Remove from the heat and add in the chocolate, let stand until the chocolate is melted. Mix will. Dip each eclair into the chocolate and place onto the sheet tray, allow to cool in the refrigerator. Serve or store up to three days in an air tight container in the refrigerator