Homemade Eclairs

Homemade Eclairs

homemade eclairs from scratch with Crisp hollow golden brown shell filled with creamy vanilla custard filling, topped with a simple chocolate and made easy with a perfect guide that’s easy to follow! no one will believe these eclairs didn’t come from a bakery. that will wow the crowd at your next gathering!

Homemade Eclairs

For the Dough:

• 1/2 cup unsalted butter
• 1/2 cup water
• 1/2 cup milk
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 5 large eggs
  For the Vanilla Pastry Cream Filling:
  
• 4 cups whole milk
• 8 large egg yolks
• 1 1/2 cups sugar
• 1/2 cup cornstarch
• 1 small pinch salt
• 1 tablespoon vanilla extract
• seeds scraped from 1/2 vanilla bean
• 2 tablespoon unsalted butter , room temperature
  For the Chocolate :
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

for the Dough:

1. Preheat oven to 450 degrees. Melt the butter in a medium saucepan over medium heat.Once the butter is melted, add water and milk and increase to high heat until boiling.
2. Reduce to low heat and add the salt and sugar then add the flour gradually, stirring rapidly. Continue stirring until the dough begins to form a ball, not sticking to the sides of the pan. Remove from the heat.
3. Add eggs, one at a time, whisking until completely mixed in after each egg.on cookie sheet lined with parchment paper, spoon the dough in 1 inch by 3 inch strips.
4. Bake for 15 minutes.Reduce oven heat to 325 degrees and bake for an additional 20 minutes.Allow the eclairs to cool on a wire rack.
   For the Vanilla Pastry Cream Filling:
5. In a medium saucepan, bring the milk to a simmer, stirring regularly to prevent a film from forming.in separate bowl, mix the sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy.
6. Gradually mix in the milk while whisking constantly to prevent the egg from solidifying.Return the filling to the saucepan and bring to a boil for 30 seconds.to reduce to a pudding-like consistency.
7. Stir in 2 tablespoons butter and vanilla until creamy and smooth,cover with plastic wrap and refrigerate until cool.
8. Load the filling into a piping bag. Poke a hole in the bottom of each eclair shell and pipe in the filling.
   For the Chocolate:
9. In a microwave-safe bowl, add cream and chocolate chips. Heat 30 seconds at a time, stirring in between, until melted. Usually only takes 30 seconds to 1 minutes. Don’t over heat.
10. Stir chocolate mixture until cream is fully incorporated into chocolate. Mixture will look rich, smooth and chocolatey when done.Dip top of each filled eclair into chocolate.enjoy.