Chocolate Eclairs & Cream Puffs recipe

Chocolate Eclairs and Cream Puffs

Here’s a great recipe that I found online:

eclair

Makes about 12 small eclairs or about 18 cream puffs

Dough
6 tbsp (¾ stick) unsalted butter, cut into small pieces
2 tsp sugar
½ tsp kosher salt
¾ cup water
¾ cup all-purpose flour
3 large eggs

Cream
4 large egg yolks
⅓ cup sugar
4 tbsp cornstarch
One pinch kosher salt
1 cup whole milk
1 ½ cup heavy cream, divided
½ tsp almond extract
2 tbsp (¼ stick) unsalted butter

NOTE: ice cream, custard or chocolate mousse can be substituted for cream filling

Glaze
¾ cup heavy cream
½ tsp kosher salt
6 ounces bittersweet chocolate, chopped (1½ cups)
Toasted sliced almonds for topping

NOTE: Almonds are optional or top with any crushed nuts, sprinkles or other decorations

Instructions
1. Prepare dough: bring the butter, sugar, salt, and water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon to encourage the butter to melt. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally. (You don’t want the eggs to scramble in the next step.)

2. Add eggs, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a round tip.

3. Line two baking sheets with parchment paper. Pipe the dough into 3-inch lengths about 3 inches apart. (For cream puffs, drop the dough in 2-tablespoon scoops about 3 inches apart on the prepared sheets. )With damp fingertip, flatten any points. Preheat to 450°F and bake until deep golden brown and puffed, rotating the sheets halfway through, 22 to
 26 minutes. Let cool completely on a rack.

4. Prepare the cream: stir together the egg yolks, sugar, and cornstarch in a medium bowl until smooth. Set a fine-mesh sieve over a large bowl.

5. In medium saucepan, bring the milk and 1 cup of the heavy cream to a simmer over medium heat. Add a little bit of the warm milk mixture to the yolk mixture and whisk to combine. Repeat this process a few times until all of the milk mixture has been incorporated into the yolk mixture. Return the mixture to the pan.

6. Cook at medium-low heat, stirring constantly and making sure to get the edges, until the mixture begins to thicken, 2 to 4 minutes. (It’s helpful to have both a spatula and a whisk handy while making the custard. Switch between the two.) Let it come up to a very slow boil and cook for 1 minute more. Strain the custard through the sieve into a clean bowl, and stir in the butter and the almond extract. Press plastic wrap onto the surface of the cream and refrigerate until cooled completely.

7. Prepare the glaze: bring the cream and salt to a simmer over medium heat. Remove from the heat and stir in the chocolate and salt. Let the mixture stand for 1 minute and then whisk to make a smooth sauce.

8. Whip remaining ½ cup cream to soft peaks. Whisk the cooled almond cream to loosen it, then fold in the whipped cream. Transfer the cream to a pastry bag fitted with a fluted tip. Slice the top third off of each éclair and fill with cream. Dip the top of the top half in the glaze and replace it. (For cream puffs, insert the tip of the pastry bag into the bottom of each puff and fill. Dip the filled puffs in the glaze.) Top with almonds to serve.

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07-JUN-13: National Donut Day!

Today is National Donut Day!

Time to eat the Donuts! (copyright 2012 JoshWillTravel)

Time to eat the Donuts! (copyright 2012 JoshWillTravel)

WHAT’S YOUR FAVORITE KIND OF DONUT?

IMG04344-20130520-1038

My favorite is a chocolate custard filled, raspberry jelly donut or a cinnamon roll.

More Donuts!

More Donuts!

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