Create mini eclairs that will result in big smiles.
- Sheet Pan (Fat Daddio’s SP-QTR, HALF or FULL)
- Medium saucepan
- Electric mixer with paddle attachment
- Mixing bowl
- Measuring spoons/cups
- Wooden spoon
- Fine sieve
- Baker’s Joy spray release
- Cooling Rack (Fat Daddio’s CR-1417)
INGREDIENTS: Pate a Choux
- Unsalted butter, cut into 1/2″ pieces; 1/2 cup
- 1 teaspoon sugar, 1 tsp
- 1/2 teaspoon salt, ½ tsp
- 1 1/4 cups all-purpose flour, 1 ¼ cups
- Large eggs, 4 ct
- Large egg whites, 1 ct
INGREDIENTS: Pastry Cream
- Large egg yolks, 6 ct
- Large egg, 1 ct
- Sugar, ¾ cups plus 2 tbp
- Cornstarch, 3 tbsp
- All-purpose flour, 3 tbsp
- Milk, 3 cups
- Unsalted butter, 3 tbsp
- Pure vanilla extract, 2 tsp
- Heavy cream, ½ cup
- Semisweet chocolate, finely chopped; 4 oz
- Pastry Cream: Prepare an ice bath, set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour, whisk until smooth and pale yellow. Set aside.
- In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth, add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
- Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days. When ready, fill pastry filling set with cream.
- Pate a Choux: Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to mixing bowl. Mix on low speed with paddle attachment, until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
- Éclairs: Preheat oven to 400° F (204° C). Lightly spray your pan with Baker’s Joy (or grease and flour pan). Fill cavities 2/3 full. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
- Bake 10 minutes; reduce oven temperature to 325° F (163° C). Bake until golden brown, 15 to 20 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow Éclair clairs to dry in oven until centers are damp but no wet dough remain (test by cutting into the center of one) about 15 minutes. Transfer to a cooling rack to allow to cool slightly. Raise heat back to 400° F (204° C) and repeat process with remaining batch.
- Fill Éclairs with pastry bag filled with pastry creme while still warm so they can take more cream.
- The ganache: Heat cream in a small saucepan. Pour over chocolate in a small bowl. Let stand until chocolate is melted, stir until smooth. Dip top of each Éclair into glaze, let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.