Pastry Cream (Custard)Milk: 400 ml (approx. 1 ¾ cups)Vanilla extract: 1 tspButter: 40-50g (at room temperature) for a silky finish.II. The Dough: Choux PastryTo make approx. 12 eclairs:Water: 125 ml (½ cup)Milk: 125 ml (½ cup)Butter: 100gSugar: ½ tspSalt: A pinchFlour: 150g (1 cup, sifted)Eggs: 4 large eggs (added one by one)III. Instructions1. Prepare the Pastry Cream (Must be chilled first)In a bowl, whisk the eggs, sugar, and cornstarch until the mixture is pale and smooth.Heat the milk in a saucepan until it is hot but not boiling.Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly (to temper the eggs).Pour everything back into the saucepan and cook over medium heat, stirring continuously until it thickens and starts to bubble.Remove from heat, stir in the vanilla and butter.Transfer to a bowl and cover with plastic wrap directly touching the surface of the cream to prevent a skin from forming. Refrigerate until cold.2. Prepare the Choux PastryIn a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.Once boiling, add the flour all at once. Stir vigorously with a wooden spoon until a ball forms and pulls away from the sides. Cook for another 1-2 minutes to “dry” the dough.Move the dough to a bowl and let it cool for a few minutes.Add the eggs one at a time, beating thoroughly after each addition. The dough is ready when it is glossy and falls off the spoon in a “V” shape.3. Baking & AssemblyPreheat your oven to 180°C – 190°C (350°F – 375°F).Pipe the dough into logs (about 10 cm long) onto a baking sheet lined with parchment paper.Bake for 30-35 minutes until golden brown and firm. Do not open the oven door during the first 20 minutes!Let them cool completely. Poke a small hole in the bottom or side and pipe in the chilled pastry cream.For the Glaze: Melt 100g of chocolate with a splash of heavy cream or a knob of butter. Dip the tops of the filled eclairs into the chocolate.Pro Tip: If you want your eclairs to stay crispy, make sure the pastry cream is completely cold before filling, and serve them shortly after glazing!
Pastry Cream (Custard)
