Mini Eclairs

I promised my husband pastry cream and boy did I deliver.  I'm not sure why I don't make this more often.  There are few things in life more pleasurable than pastry cream.  It is just the most creamy, delicious, amazing tasting thing out there.  I decided I didn't want big long eclairs like they are traditionally so instead I made mini eclairs, filled them with pastry cream and dipped them in a chocolate ganache.  These were heaven in every single little delicious bite.   I'd suggest making the pastry cream first as it has to sit for 4 or so hours in the refrigerator before using.  

Mini Eclairs

Dough:

2 large eggs + 1 egg white

5 tbsp. unsalted butter

2 tbsp. whole milk

6 tbsp. water

2 tbsp. sugar

1/4 tsp. salt

1/2 c. all-purpose flour

Pastry Cream, recipe below

Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Use a straight tip again in a pastry bag and fill with the pastry cream.  Poke hole with the tip and fill the eclair up with as much or as little filling as you'd like.  Then dip the tops in the ganache and then allow the chocolate to set.  Enjoy!     

Chocolate Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

Pastry Cream:

2 c. half-and-half
1/2 c. sugar
pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. (1/2 stick) unsallted butter
1 1/2 tsp. vanilla extract


Heat half-and-half, 6 tbsp. sugar and salt in saucepan over medium heat until simmering and sugar is dissolved.  Meanwhile whisk the egg yolks in a medium bowl until combined.  Whisk in the remaining 2 tbsp. sugar until thick and creamy about 30 seconds.  Whisk in the cornstarch until pale yellow, about 30 seconds. Gradually whisk the half-and-half mixture into the yolk mixture to temper.  Be VERY slow so you don't scramble your eggs.  Return the entire mixture ot the saucepan scraping bowl with spatula and return to a simmer over medium heat whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy, like a pudding.  Off the heat whisk in the butter and vanilla.  Strain through a fine mesh sieve over a bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set and cold which is at least 4 hours and up to 2 days.    

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