Éclairs

Recipes are from:
http://www.browneyedbaker.com/2008/06/17/eclairs-and-cream-puffs/
http://ruhlman.com/2009/01/pate-a-choux/

INGREDIENTS:

Pastry Cream:
2 cups half-and-half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract

Pâte a Choux:
1 cup water
2 tablespoons sugar
1/2 cup butter (1 stick)
1 cup flour
1 cup eggs (4 large eggs)

Chocolate Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
4 teaspoons light corn syrup


DIRECTIONS:

Pastry cream:

1. Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

This was my first try at pastry cream, and I screwed it up by leaving it on the stove for about 10 seconds too long, so it curdled a little. I googled “fix curdled pastry cream” and found this tip that says to heat up some heavy cream (I microwaved it) and whisk it, about a tablespoon at a time, into the curdled pastry cream, and it worked like a charm!

Éclairs:

1. Bring the water, sugar, and butter to a simmer over high heat. Reduce the heat to medium, add the flour and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment.

2. Add the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to furry, slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

3. Pipe or spoon onto a baking sheet (press the peaks down with a moistened finger) and bake at 425°F for 10 minutes, then at 350°F for 30 minutes. You can make them any size you want, from cream puffs to éclairs. I made them mini-éclair size.

4. Fill the éclairs with pastry cream and dip the top in the chocolate glaze. Some people slice the éclairs in half and spoon the pastry cream inside, but I prefer to poke a hole in the side and fill them with a pastry bag.