Homemade Eclairs with Pastry Cream
I make homemade eclairs with pastry cream with the original amounts and a practical, kitchen-tested rhythm. The steps keep the focus on texture, timing, and the little visual cues that make a homemade batch taste cared for.
- Time: 65 min
- Servings: 16
Source: Recipe Tweets
Ingredients
- large egg yolks, cold or room temperature
- Tablespoons cornstarch
- whole milk
- granulated sugar
- Tablespoon unsalted butter
- teaspoon pure vanilla extract
- scraped seeds from vanilla bean
- small pinch salt
- batch choux pastry
- wash: egg 1 egg beaten with 1 Tablespoon milk or water
- heavy cream
- ounces semi-sweet chocolate, chopped