Eclairs

Instructions

• Pastry Cream Filling:
• In a saucepan, combine the milk and vanilla extract. Bring to a simmer over medium heat, then remove from heat and cover immediately.
• In a large bowl, whisk together the egg yolks and granulated sugar until slightly pale. Add the cornstarch and mix until smooth.
• Slowly pour a third of the hot milk into the egg mixture, whisking continuously to temper the eggs.
• Pour the tempered mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly until the mixture thickens into a custard-like consistency.
• Remove from heat and stir in the unsalted butter until fully incorporated. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until ready to use. The pastry cream can be made up to 2 days in advance.
• When ready to assemble the eclairs, whip some heavy cream and fold it into the chilled pastry cream to create diplomat cream.
• Transfer the filling to a pastry bag and set aside.
• Eclairs:
• Preheat the oven to 425F/ 218C. Line a sheet pan with parchment paper.
• In a large saucepan, bring the water, butter, salt, and sugar to a boil over medium-high heat. Immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir vigorously until all the flour is incorporated, 30 to 60 seconds.
• Return the pan to the heat and cook, stirring, for 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed.
• With the mixer running, add 3 eggs, one at a time, mixing until smooth and glossy. The dough should be thick but should fall slowly and steadily from the beaters.
• Using a pastry bag fitted with a large plain tip, pipe lengths of dough onto the lined baking sheet, leaving 2 inches of space between them. *at the end of the recipe you can find the template that I used for the eclairs*
• Bake for 15 minutes, then reduce the heat to 375F/190C and bake until puffed up and light golden brown, about 25 minutes more. Avoid opening the oven door during baking. Let cool on the baking sheet.
• Using a chopstick, make a hole at the back of each eclair and gently pipe the filling into the eclairs, using just enough to fill the inside.
• Dark and White Chocolate Glaze:
• In a medium bowl, heat the cream in the microwave until it boils. Add the dark chocolate and whisk until melted and smooth. Repeat the same steps for the white chocolate glaze.
• Dip the tops of the eclairs in the warm chocolate glaze and set on a wire rack. Decorate immediately with optional toppings (I used: edible red rose petals, gold leaf flakes and gold sprinkles).
• Chill, uncovered, for at least 1 hour to set the glaze~
• Pink Glaze:
• Melt the white melting wafers in the microwave. Set aside a small portion in a piping bag for decoration. Add a bit of red food coloring to the remaining wafers and mix to achieve a baby pink color.
• Dip the tops of the eclairs in the pink melting wafers and set on a wire rack. Drizzle with the reserved white melting wafers (like in the video).
• Immediately decorate with edible red rose petals and gold leaf flakes.
• Enjoy your delicious pastries!