Pastry Cream
· 3/4 cup sugar
· 1 pinch of salt
· 3 1/4 cups milk
· 1/4 cup cornstarch
· 3 large egg yolks
· 1 1/2 teaspoons vanilla extract
Pate A Choux
· 6 tablespoons butter
· 1/2 teaspoon salt
· 1 cu flour
· 4 large eggs
Chocolate Icing
· 2 squares semisweet chocolate
· 2 tablespoons butter
· 1 cup confectioners’ sugar
· 1 teaspoon vanilla extract
· Flaky salt (optional)
Steps
1) Make the pastry cream: In a medium saucepot over medium heat, combine the sugar, salt and 3 cups milk, and bring up to a bubble. While the milk is heating up, combine the remaining 1/4 cup of milk with the cornstarch in a bowl and stir until completely dissolved. In another large bowl, break up the egg yolks and whisk them together.
2) Using a whisk, stir while adding the cornstarch mixture into the simmering milk. Stir constantly for about 2 minutes, until thickened (it’s okay if the mixture boils lightly).
3) When the mixture has thickened up, slowly add a couple ladlefuls of the hot liquid into the bowl with the egg yolks while whisking constantly. Add the egg yolk mixture back to the pot, return it to medium heat and simmer until thickened, about 2 minutes. Remove the pot from the heat and stir in the vanilla extract.
4) Transfer the pastry cream to a bowl and cover with plastic wrap, pushing the plastic wrap down so that it covers the surface of the cream. Refrigerate until chilled, at least 4 hours and up to overnight.
5) Make the pastry: preheat the oven to 400°F.
6) In a medium sauce pot over medium-high heat, combine 1 cup water, the butter, and the salt. Heat until the butter has melted and the water is boiling. Add the flour and cook, stirring constantly with a wooden spoon. Stir for about 2 minutes, until the mixture begins to create a dough ball in the center of the pot and the dough is completely pulling away from the sides of the pot.
7) Transfer the pate a choux to a mixing bowl or bowl of a stand mixer fitted with a paddle attachment. On low speed, add the eggs to the mixture one at a time, scraping the sides of the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky)
8) Transfer the pate a choux to a plastic food storage bag and cut 1/2 inch off one corner to create a pastry bag. On a baking sheet, secure parchment paper at the corners with a dot of dough. Squeeze the mixture into about 5-inch lengths and bake for about 35 minutes, until golden brown and puffed. The pastry should look like it is sweating a bit.
9) The pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400°F oven for a couple of minutes until they crisp up again. Allow them to cool to room temp before filling.
10) Give the pastry a cream stir to break it up and smooth it out, then transfer it to a plastic food storage bag. Cut off about 1/2 inch from one corner to make a pastry bag. Use a chopstick or the tip of a pair of kitchen scissors to poke a hole in one end of each baked pastry. Squeeze the pastry cream into each opening to fill the pastries. If this process proves annoying, simply halve the pastry lengthwise and fill the lower half. Then replace or set the top half.
11) Make the icing: In a small saucepan over medium-low heat, melt the chocolate and butter to combine. Stir in the confectioners’ sugar and add 1 to 3 tablespoons of hot water to desired thickness. Add the vanilla and remove the pan from the heat to cool a bit. Slather the eclairs with chocolate glaze and sprinkle with flaky salt.
Makes: 16
From: Rachael Ray 50: Memories and Meals From a Sweet and Savory Life
By: Rachael Ray
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