Eclairs

https://sallysbakingaddiction.com/choux-pastry/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat half-and-half in a medium saucepan over medium heat until simmering. Meanwhile, whisk egg yolks, granulated sugar, and salt together in a bowl until smooth. Add flour and whisk until combined. Mixture will be thick. Whisk about 1/2 cup half-and-half into yolk mixture to temper, then slowly whisk tempered yolk mixture into half-and-half in the saucepan. Reduce heat to medium-low and continue to cook, whisking constantly, for 5 minutes as the mixture thickens.

Step 2

Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in the butter and vanilla extract until combined. Pastry cream will be thick. Strain through a fine-mesh strainer set over a bowl. Press plastic wrap directly on surface of pastry cream and refrigerate until set, at least 2 hours and up to 24 hours.

Step 3

Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.

Step 4

With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.

Step 5

Preheat oven to 204°C. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.

Step 6

Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.

Step 7

Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 177°C and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.

Step 8

Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside.

Step 9

Make the ganache: In a medium saucepan over medium-low heat, bring the cream to a simmer. Remove from the heat and add the chocolate and salt. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm.

Step 10

Assemble the éclair cake: If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. Place the second choux square on top. Spread the chocolate ganache on top. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving.