#Recipes #Food #Drink >> HOMEMADE ECLAIRS
OK, first of all, these were incredible. I mean, they taste like they came fresh out of a bakery shop. A couple of notes though. First, if you don't have heavy cream or if you're just trying to reduce some of that calorie intake... replace the cream for 2 beaten egg whites (until it forms peaks), and add 1/2 cup confectioners sugar to it (instead of 1/4 cup that is supposed to be added to the cream). Add the vanilla as well.
When you are done, fold it into the vanilla pudding and you'll have the perfect eclair filling that is creamy and absolutely divine. My second suggestion has to do with the chocolate glaze. What I got when following the recipe was hardly a glaze, it didn't stick to the eclair and was way too thick. So I added about two tablespoons of milk, 1/4 cup confectioners sugar, and 1 more ounce of chocolate. The glaze I made turned out perfect (and tasted amazing as well).
Another suggestion, you should dip the top of the eclair into the chocolate before you cut it open. That way the chocolate is evenly spread over the top, instead of a gunky chocolate mess. Let the chocolate sit for a few minutes before you cut into it, I suggest even putting it into the freezer for a few minutes. That way, when you cut them in half, the chocolate won't get all over the place. All in all, this recipe was a slam dunk. The authenticity of these eclairs was certainly refreshing, and I can guarantee that I will be making these again.
Homemade Eclairs
Ingredients
Filling:
1 cup Sugar
3/4 cup Flour
3/4 tsp Salt
3 cup Milk
3 egg Yolks
2 tsp Vanilla
2 tbsp Butter
1/2 cup Heavy Cream
Pastry Shells:
1/2 cup Butter
1 cup Water
1/4 tsp Salt
1 cup Flour
4 Eggs
Topping:
1 cup Semisweet Chocolate Chips
1 tsp Shortening
Instructions
Beat egg yolks and set aside.
Whisk together sugar, flour and salt in a saucepan.
Slowly add milk while whisking. Then add egg yolks while whisking.
Bring to a boil over medium heat while whisking constantly.
Cook until mixture reached the consistency of pudding.
Remove from heat and add vanilla and butter to pan, whisking until butter is melted and mixture is well blended.
Allow to cool completely.
Whip heavy cream until soft peaks form.
Fold whipped cream into custard mixture. and refrigerate until ready to use.
Preheat oven to 400.
Line a baking sheet with parchment paper. Set aside.
Combine butter, water and salt in a medium pan and bring to a boil.
Add flour to the pan and stir until it forms a ball.
Remove from heat and allow to cool for 5 minutes.
Transfer to mixing bowl and beat in the eggs, one at a time.
Transfer pastry dough to piping bag.
Pipe elongated strips of dough onto prepared sheet.
Bake for 40 minutes or until golden.
Remove from the oven and allow to cool completely.
Transfer pastry cream to a piping bag.
Cut pastries halfway through the center with a knife and pipe in the cream.
Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
Place in a shallow flat dish.
Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.
Get the recipe here >> Homemade Eclairs @ cincyshopper.com
