Éclairs

Name: Éclairs
Yield: Makes 8 pastries
Ingredients: 6 tablespoons (80 g) sugar; Scant 1/4 cup (25 g) all-purpose flour; Scant 1/4 cup (25 g) cornstarch; 2 cups (500 ml) milk; 3 egg yolks; 1 egg; 1 vanilla bean; 1/4 cup (55 g) cold unsalted butter, diced; 2 cups (500 ml) water; 3/4 cup plus 2 tablespoons (200 g) unsalted butter, cut into 1/2-inch (12-mm) cubes; Pinch of salt; 2 1/3 cups (300 g) all-purpose flour; 7 or 8 eggs; 1 egg yolk beaten with 1/4 cup (60 ml) milk for egg wash; Filling and topping of choice (recipes follow)

January 24, 2012

We love éclairs, even the soggy ones with a crusty fondant. This is a recipe with many parts: the pâte à choux (dough) and the pastry cream are the constants, and then come the variations of fillings and toppings. It seems confusing, but it’s not; plus if you can handle the variations here, you’re adding a whole new level to your dessert repertoire. In terms of assembly, it’s best to make the pastry cream first, as it needs 2 hours to chill.

Recipe notes

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