Mini Eclairs

You don’t need to have a tall white hat in your closet to be qualified to make éclairs. I admit, the pastry always seemed out of reach for me as a home baker. I figured I can barely pronounce Pâte à Choux, let alone make a pastry dough.

Then I realized I was allowing the fear of failure to prevent me from trying. That’s not how I want to react to challenges in the kitchen or in any part of my life. After all, what did I have to lose, a few cups of ingredients?

When I finally made my own éclairs, I couldn’t believe I allowed myself to wait so long! The dough came together more easily than most cake recipes. If you have mastered basic baking skills, you can make your own éclairs. Below you will find a step-by-step photo tutorial of my éclair recipe.

For the pastry cream

• 5 egg yolks
• 1/4 cup cornstarch
• 1/2 cup sugar, divided

pinch of salt

• 2 cups half and half
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla

For the ganache

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips or chopped chocolate
• 1/2 teaspoon vanilla

For the Pâte à Choux

• 1/2 cup milk
• 1/2 cup water
• 1/2 cup unsalted butter
• 2 tablespoons sugar
• 1 cup flour
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 2 egg whites

For Decorating

• 1/2 cup melted white chocolate or candy melts

Pastry Cream

1. In medium bowl, whisk together egg yolks, cornstarch, ¼ cup sugar, and salt.
2. In medium saucepan, combine half and half and ¼ cup sugar. Heat until milk simmers. Slowly whisk hot milk into egg yolk mixture. If you do this too quickly you will cook the eggs. Strain mixture back into saucepan. Stir constantly until mixture bubbles. Strain into a clean bowl. Stir in butter and vanilla. Press plastic wrap onto top of cream and refrigerate until cold, at least two hours.

Ganache

1. Place chocolate in a medium bowl. In a small saucepan, heat cream over medium heat just until bubbles start to form. Pour hot cream over chocolate. Let sit five minutes. Add vanilla. Stir until smooth. Let cool while you prepare pastry dough.

Pâte à Choux

1. Preheat oven to 425 degrees. In medium saucepan, combine milk, water, butter, and sugar. Cook over medium heat until the mixture simmers. Add flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat. Let cool for three minutes. Add vanilla. Add eggs and egg whites one at a time. Thoroughly mix between each addition. Use a large round tip or a pastry bag without a tip to pipe two to three inch lines onto parchment-covered baking sheets.

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