Making eclairs at home

The French treat I decided to challenge myself with this month is the classic eclair. Without further a due, lets get started:

Ingredients for making eclairs at home:

Chaux Pastry

• 1 cup water
• 6 tablespoons butter
• 1/4 teaspoon salt
• 1 cup sifted all-purpose flour
• 4 eggs

Pastry Custard

• 2 egg yolks
• 1/3 cup white granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 1/2 cups milk
• 1 tablespoon all-purpose flour
• 1 tablespoon of vanilla essence
• 1/4 cup butter, softened.

White chocolate glaze:

• 1 cup white chocolate
• 1/3 cup heavy cream

Method

• Preheat the oven to 200 degrees Celsius and line parchment paper on a baking tray.Bring the  water, butter and salt in medium saucepan and bring to a boil.
• Lower the heat to medium, add the flour all at once while it continues to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball.
• Remove from heat; add eggs one at a time, making sure each egg is well blended into the batter before adding the next.Fill disposable decorating bag fitted with tip of choice with dough.
• Pipe dough into 3 inch lines on prepared cookie sheet. Allow some space between each for spreading.
• Any tip may be used to pipe them and you may choose the one that tickles your fancy the most.
• Bake 20-25 minutes or until puffed and golden brown. Turn off oven and leave éclairs in closed oven for 10 minutes. Remove from oven and cool completely.

CUSTARD

• In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
• In a separate bowl, create a slurry with the cornstarch and water.Add the mixture to the egg yolks and sugar.
• In a sauce pan, combine the milk and flour and heat over medium heat until steaming hot. Add the hot milk to the egg mixture in small amounts, whisking after each additional until all of the milk is added.Transfer the mixture back into the sauce pan and cook over medium heat, whisk constantly, until the mixture thickens into a custard. Once the mixture has thickened, add the vanilla essence.
• Transfer the custard into a large bowl, cover the top with plastic wrap and cool in the refrigerator. Once cooled, use a mixer to whisk air into the custard, then gradually add the butter, 1 tablespoon at a time, until a light cream forms. Transfer the cream into a pastry bag tipped with a filling tip.
• Poke holes into the bottom of the eclair and pipe the custard.

GLAZE

• Heat the heavy cream until steaming hot, then pour over the chocolate chips. Stir until the chocolate glaze is completely smooth.
• Dip the top side of each eclair into the chocolate, tapping off any excess chocolate. Set them down onto a wire rack for storage.
• Go crazy with any decorations you have whether it be sprinkles, strawberries – whatever your heart desires.

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