Eclair - 3 Pcs Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Fit a pastry bag with a plain 1/2-inch round tip (or use a zip-top bag with corner snipped).

Make the panade

In a small saucepan over medium heat combine 3 fl oz water, 3 fl oz whole milk, 2 tbsp unsalted butter, 1 tsp granulated sugar and a pinch of salt. Bring just to a boil so the butter melts and the mixture is steaming.

Remove the pan from heat, add 3 tbsp all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (a panade). Return to low heat and stir 20–30 seconds to dry slightly.

Incorporate eggs

Transfer the panade to a bowl or stand mixer. Let cool 2 minutes. Beat in eggs one at a time (by hand or with paddle/whisk) until fully incorporated and the dough is smooth, glossy and falls from the spoon in a thick ribbon. You may need a small amount of the second egg; aim for a pipeable but thick batter.

Pipe and bake

Transfer dough to the prepared pastry bag. Pipe three eclairs about 4–5 inches (10–12 cm) long and 1–1.5 inches wide, spacing them 2 inches apart. Smooth any peaks with a damp fingertip. Lightly tap the baking sheet on the counter to settle the dough. Reduce oven temperature to 375°F (190°C) and bake 20 minutes without opening the oven. After 20 minutes, reduce heat to 350°F (175°C) and bake 8–12 minutes more until golden brown and dry. If tops are browning too fast, tent loosely with foil.

Cool: Remove eclairs to a wire rack and let cool completely (30–40 minutes). Do not cut open while hot or they may collapse.

Warm milk and vanilla

In a small saucepan, heat 1 cup whole milk with the scraped seeds of 1 vanilla bean (or 1 tsp vanilla extract) until just simmering. Remove from heat.

Whisk yolks and dry ingredients

In a bowl, whisk together 2 egg yolks, 3 tbsp granulated sugar, and 1 tbsp cornstarch until pale and slightly thickened.

Temper and thicken: Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered mixture back into the saucepan with the remaining milk. Return to medium heat and whisk constantly until the mixture comes to a simmer and thickens to a pudding-like consistency (1–2 minutes).

Finish pastry cream: Remove from heat, whisk in 1 tbsp unsalted butter until smooth. Transfer to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold (at least 1 hour). When chilled, whisk briefly to loosen.

Chop 2 oz semisweet chocolate and place in a small heatproof bowl. In a small saucepan, heat 2 tbsp heavy cream until steaming but not boiling. Pour hot cream over chocolate, let sit 1 minute, then stir until smooth. Stir in 1 tsp corn syrup if using for extra shine. Let glaze cool 5 minutes until slightly thickened but still pourable.

Fill the eclairs

Fit a pastry bag with a small round tip or use a piping bag fitted with a 1/4–3/8 inch plain tip. Poke two small holes in the bottom of each cooled eclair (or slice along the side). Fill the bag with chilled pastry cream and pipe approximately 2–3 tbsp into each eclair until slightly full and you feel gentle resistance. Alternatively, slice each eclair horizontally and spoon the cream inside.

Glaze

Place a wire rack over a sheet of parchment. Dip the top of each filled eclair into the chocolate glaze, letting excess drip off. Return to the rack.

Chill & serve: If desired, dust with a little powdered sugar. Chill the assembled eclairs 15–30 minutes to set the glaze, then serve. Eclairs are best eaten the same day; store refrigerated up to 24 hours.