Éclairs

I know these are technically the size of cream puffs, but I love these. Every time I make them I wonder why on earth I don’t make them more. Oh, that’s right, they are tons and tons of work. I give them a 9.5 though. Here is the recipe:

Éclairs

SHELLS – a double batch makes 36-40 small cream puffs
http://www.finecooking.com/recipes/eclair-pastry-shells.aspx
First, I measure the flour by weight. Then, you can either pipe them onto parchment for large ones, or use a small cookie scoop for the cream puff size. Anyway, bake those until they are thoroughly browned (don’t be afraid to cook them until they are deep brown—I think it was around 30 minutes on 400 for the small ones), take out the middles, and then fill with the following:
FILLING
Pasty Cream recipe, courtesy of Dad
3/4 cup sugar I cut this down to 1/2 cup
1/2 cup flour
1/4 tsp. salt
3 cups milk use a high fat milk
4 egg yolks
3 Tbs. butter
1 1/2 tsp. vanilla
Combine dry ingredients and stir. Add milk and stir until smooth. Over medium heat, bring nearly to a boil, stirring constantly. Pour 1/3 into bowl of egg yolks, then pour back into pan and cook for two minutes. once it comes to a full boil. Remove from heat and stir in vanilla and butter. Strain and chill.
Once the filling cools, whip 1 3/4 cup of cream, add 2 Tbs. sugar and 1 tsp vanilla. I also through the chilled pastry cream into the Kitchen Aid when the cream is almost done whipping so that it is smooth
GANACHE

4 oz. dark chocolate
pinch salt
1/2 cup cream
1/2 tsp. vanilla
You add the chocolate and cream and melt it in a bowl set over steaming water. Then you add in the salt and vanilla. You could probably just do 75% of the recipe and have enough.