Prep Time 45 minutes
Cook Time 30 minutes
Servings 36 dozen
Pate a Choux
- 2 C water
- 1 C unsalted butter 8 oz.
- 1 tsp salt 1/4 oz.
- 2 C flour sifted (8 oz.)
- 7-8 eggs
Pastry Cream (For eclairs)
- 2 C milk
- 3/4 C sugar 5 oz.
- 7 egg yolks 4 oz.
- 2 Tbsp cake flour 1/2 oz.
- 4 Tbsp corn starch 1 oz.
- 1 tsp vanilla extract
- 2 Tbsp butter 1 oz.
- 2 squares semi sweet chocolate
- 2 Tbsp butter
- 1 C powdered sugar
- 3 Tbsp milk
Pate a Choux
Preheat oven to 400 degrees
Put water, butter and salt in a sauce pan and bring to a boil.
Remove from heat and add the sifted flour.
Beat the dough with a wooden spoon; Put back on heat and beat the dough for one minute or until it pulls away from the sides of the pan and doesn't stick to the spoon.
Transfer the dough to a mixing bowl and add the eggs one at a time while stirring. The dough will be smooth and slightly loose.
Using a 1/2 inch plain tip fill the pastry bag with mixture.
Pipe eclairs onto a cookie sheet lined with parchment paper.
Bake at 400 degrees for 15-20 minutes. Open the door 1-2 times to release the heat. Then lower the heat to 350 degrees and keep door ajar with a wooden spoon until they are golden brown.
Cool completely at room temperature.
Put milk in pan and bring to a boil.
Whisk sugar and yolks together until the mixture whitens.
Add in cornstarch/flour to sugar and eggs
Pour a third of the hot milk into egg mixture and stirring as you add it.
Pour the mixture back into the sauce pan and bring to a boil while whisking vigorously.
Transfer to bowl and add vanilla and butter. Cool.
Put into a pastry bag and pipe into the bottom of the eclairs through two holes you have made with the end of a wooden spoon. Fill the shell 3/4 full of cream.
Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 318IU | Calcium: 29mg | Iron: 1mg