Normally, I have no issues baking anything. After watching the Great British Baking Show, I was inspired to try to make eclairs. I have time to try, now that I am not driving two kids around all over the place.
BUT no, I found that the pastry shells were the easy part. The pastry cream took a few tries.
Here is the end result:
Ingredients for Pastry Shells from King Arthur Baking:
1 cup (227g) water
8 tablespoons (113g) unsalted butter
3/8 teaspoon salt
1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
4 large eggs
How to make the shells:
Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.
Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.
Bake the pastries for 14 minutes, then reduce the oven temperature to 350°F and bake for an additional175 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
Pastry Cream - Recipe from Delphin Gomes
2 cups whole milk
6 egg yolks (can use pasteurized yolks) ( 3 ounces yolks)
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
1 tablespoon vanilla extract
Instructions:
In a medium saucepan, heat the milk over medium heat.
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Remove from the heat and stir in the butter and vanilla. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Icing
1 cup (170g) chocolate chips or chopped semisweet chocolate
1/2 cup (113g) heavy or whipping cream
To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
Heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
