Sunday, April 7, 2013



In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Pipe in a pastry bag into eclair shaped on  parchment lined cookie sheets and bake at 400 degrees for about 45 minutes. 

Let cool.  Slice in half.

 Pastry Cream Ingredients:

  • 1 ¼ cups whole milk
  • 2 oz. semi-sweet chocolate, melted
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons cocoa powder
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract


In a small saucepan, warm the milk over low heat until it is just hot.  In a bowl, whisk yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add the melted chocolate to it and whisk until it is fully incorporated. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling eclairs.
Makes about 2 cups flavored cream. 
Recipe adapted from

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