Ingredients for Cream Puffs Or Eclairs With Vanilla Pastry Cream
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How to Make Cream Puffs Or Eclairs With Vanilla Pastry Cream
- **Vanilla Pastry Cream:**
- In a 2-quart saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and a pinch of salt.
- Gradually whisk in 3 cups whole milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils (about 10 minutes).
- Boil for 1 minute, stirring constantly.
- In a small bowl, whisk 6 large egg yolks slightly.
- Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
- Gradually pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8 minutes).
- To check thickness, lift a metal spoon from the mixture; it should hold its shape for 15 seconds.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 2 hours.
- Once chilled, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chilled custard using a rubber spatula.
- **Cream Puff Shells:**
- Preheat oven to 375°F (190°C). Lightly grease two large baking sheets with nonstick spray.
- In a 2-quart saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup water, and 1/2 teaspoon salt.
- Bring to a rolling boil over medium heat.
- Remove from heat and add 2 cups all-purpose flour all at once.
- Stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly.
- Beat in 4 large eggs, one at a time, beating well after each addition until the batter is smooth.
- Transfer the batter to a large piping bag fitted with a large round tip (or use a spoon).
- Pipe 12 mounds of batter, 3 inches apart, onto the prepared baking sheets.
- Bake for 50 minutes.
- Remove from oven, cut a small slit in the side of each puff to release steam.
- Return to the oven and bake for 10 more minutes.
- Turn off the oven and let the puffs cool in the oven for 5-10 minutes with the door slightly ajar.
- Once cool, slice off the tops of the puffs and carefully remove any soft dough inside to create a hollow shell.
- Fill each shell generously with the chilled pastry cream.
- Replace the tops and dust with powdered sugar.
- **Eclairs:**
- Follow steps 16-29 to make the eclair shells.
- **Chocolate Glaze:** Melt 2 ounces semisweet chocolate and 2 teaspoons butter in a saucepan over low heat, stirring constantly. Stir in 1 cup powdered sugar and 3 teaspoons milk until smooth. Drizzle over cooled eclairs.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
100g
Fat
79g
Carbs
12g
