Snowy Éclairs

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I’ve been a fan of éclairs and cream puffs ever since I was a child. I loved the lightness of the pâte à choux pastry (of course I didn’t know it was called “pâte à choux” back then), the custard or cream filling, and the chocolate glaze or powdered sugar topping.  What kid wouldn’t like that?

I still enjoy éclairs and cream puffs from my local bakeries, but I enjoy making them even more. I find that the bakeries sell really large éclairs and cream puffs, it’s almost overwhelming. Why is this a problem? Because I never go into a bakery to buy just one item. I buy an assortment! So, if I’m full off of one large éclair or cream puff, I won’t be able to enjoy the rest of the goodies. I know, first world problems.

Back to making them. I learned how to make them years ago and I love doing so because I can customize them anyway I want. I can fill them with anything I prefer and top them with anything my heart desires. I can also make them any size and shape I like. My éclairs err on the short side. I think that personal size éclairs are cuter to look at and more attractive to grab.     

Éclairs start with a pâte à choux dough, a paste-like cross between batter and dough. “Choux” is French for “cabbage.” When balls of choux pastry are baked, they form puffs that resemble cabbage balls. The baked puffs are hollow and have very little sugar in them, making them the perfect neutral vessel for all sorts of goodies like mousse, cream, and even cheese! Talk about noms!

Then, the empty puff is filled with a custard and finally, dipped in a chocolate glaze. For a typical cream puff, you’d pipe a dollop of the choux dough, as opposed to a log, fill it with whipped cream and then dust powdered sugar over the top. You can’t go wrong either way!

I made these éclairs for a holiday party I attended last week. I brought 2 dozen to a party of 13 guests, and I came home with zero. Now it’s your turn!

Snowy Éclairs
Yields about 30 éclairs
Printer friendly version

Pate a Choux
Ingredients
1 stick salted butter
1 ½ teaspoons granulated sugar
1 cup water plus 2 teaspoons
1 cup all-purpose flour
3 large eggs, plus 1 for egg wash

Directions

1. Preheat oven to 425°F. Line a baking sheet with silpat or parchment paper.
2. In a small saucepan, add the butter, sugar, and water and heat to boiling. Remove from heat and immediately add the flour. Stir with a wooden spoon until a dough forms. Return to heat and continue stirring for 30 seconds.
3. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. On medium speed, add the eggs one at a time until combined, scraping down the sides as necessary.
4. Transfer the dough to a pastry bag fitted with a large round tip. Pipe logs about 4-inches long onto the prepared baking sheet, spacing about 2 inches apart. Whisk together the remaining egg and 2 teaspoons of water and brush over the dough logs..
5. Bake for 15 minutes. Reduce the oven temperature to 375°F, rotate the pan, and continue baking for 15-20 minutes until golden brown. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to completely cool.

Filling
Ingredients
2 cups milk
6 large egg yolks
⅔ cup granulated sugar
¼ cup cornstarch
1 tablespoon cold salted butter
1 ½ teaspoons vanilla extract

Directions

1. Heat the milk in a medium saucepan over medium heat until steamy*.
2. While the milk is heating, in a large bowl, vigorously whisk the yolks and sugar together the sugar has dissolved and the yolks become lighter in color. Add the cornstarch and whisk until no lumps remain
3. When the milk is ready, add a ladle of milk to the egg mixture and whisk to combine. Pour in the remaining milk, mix thoroughly, and transfer to the saucepan. Heat over medium heat and continuously whisk until thickened.
4. Remove from heat, add the butter and vanilla and stir to combine. Strain the filling through a mesh sieve into a large bowl. Press plastic wrap directly against the surface and refrigerate for at least 2 hours.

Glaze
Ingredients
2 ounces semi-sweet chocolate chips
¼ cup heavy cream
¼ teaspoon vanilla extract
Sprinkles for decorating (optional)

Directions

1. Place the chocolate chips in a small bowl. Set aside. Place the cream in a microwave safe cup and heat for 30-50 seconds, until boiling.
2. Pour hot cream over the chocolate and let sit for about 20 seconds. Add the vanilla and stir until the chocolate is melted and smooth.

Assembly
Using the point of a paring knife, cut two X’s along the length of the top of the pate a choux, being careful not to puncture the bottom. Using a piping bag fitted with a small round tip, pipe the filling into each of the X’s until full**. Dip the top of the éclair into the chocolate glaze and allow the excess to run off into the bowl. Top with sprinkles, if using. Place on a baking sheet until the glaze has set.
Storage
Store the éclairs in an air tight container in the refrigerator for up to 2 days.
Notes
*Do not boil.
**When the éclair feels heavy or when the filling begins to overflow out of the second X.

Adapted from Handle the Heat

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