![]() ![]() Use a damp finger to smooth out the tails on the shells. The shells will puff up significantly in the oven. On a baking sheet lined with parchment paper, pipe the shells about 1" (2.5 cm) wide and 4" (10 cm) long. Move the choux pastry to a piping bag with an open round tip (or a ziplock bag with the corner snipped off).When the batter is smooth and glossy looking, it is ready. Off the heat, add one egg at a time and stir until it is completely absorbed into the batter before adding the next egg.Remove the mixture from the heat and stir until all of the steam has evaporated off.Pull the mixture back and check if there is a thin film on the bottom of the pan. Listen until it starts making a crackling sound. Flatten the mixture to the bottom of the pan and put it back on medium heat.Stir vigorously until the mixture becomes smooth. Take the boiling mixture off the heat and pour all of the flour into the pot all at once.Heat until the butter is melted and the mixture comes to a boil. In a sauce pot over medium/high heat, combine the water, milk, butter, salt, and sugar.Put a piece of plastic wrap directly on top of the custard and refrigerate until cooled, at least 1 hour.Pour the hot pastry cream through a fine mesh sieve to remove any lumps.Pour all of the mixture into the saucepan with the rest of the milk and cook, whisking continuously, until the mixture comes to a boil and thickens.Slowly pour half of the hot milk mixture into the mixing bowl while whisking continuously to temper the egg yolks. Wrap a damp towel around the bottom of the mixing bowl to stabalize it.In a saucepan over medium heat, bring the milk and vanilla to a boil.Whisk the cornstarch and the salt into the egg/sugar mixture.In a large mixing bowl, beat the egg yolks and sugar with a whisk until double in size.You could also flavor the pastry cream in a variety of ways and use a different flavor of glaze if you prefer. Many people prefer the eclair shells to be filled with whipped cream instead of custard. You can treat this as a base recipe to play with the flavors. ![]() Store unfilled shells at room temperature for up to 3 days or in the freezer for up to 3 months. The glaze can be made quickly right before assembling.
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