And the final, and much-awaited dish for Oster Kitchen Conversations with Patty Laurel-Filart and Sinfully Sabrina, Sweetheart Eclairs!
To be honest, this was my first go at making eclairs so I know it doesn't look perfect but it tasted really good!
Our eclairs baking away in the Oster Oven Toaster.
I let the girls pipe out the eclairs and they got creative! We tried out different shapes and it came out lovely too! We waited quite a bit for the eclairs to bake but we were patient enough and it gave us the chance to chat some more. When we were done assembling them, we took photos as quick as we could. And then we devoured them!
For the Pastry Cream:
- 1 1/2 cups whole milk, heavy cream, or a mix
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 C water
- 1 stick unsalted butter
- 1 C all-purpose flour
- 4 large eggs
- pinch of salt
- 1 t sugar
- 1 cup strawberry slices
- 1 cup Melting chocolate buttons (I used Goya Dark Chocolate)
For the Pastry Cream:
- Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
- In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
- Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's ok to switch back and forth between pouring milk and whisking if you can't manage both at the same time.
- When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
- Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
- Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.
- Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
For the dough:
- Preheat oven to 400 degrees. In a heavy-bottomed sauce pan over medium heat, melt the butter then add the water.
- Make your pate a choux: Sift in the all-purpose flour, add the salt and sugar, and stir all ingredients together. Pull off the heat. Let cool for a minute or so.
- Add in the eggs one at a time until incorporated and whisk together until thoroughly combined.
- Fill a large piping bag with the warm dough. Pipe the dough onto a parchment-lined cookie sheet in about 3 inch logs about 1 inch away from each other.
- Bake for about 15-20 minutes in the oven - check them to see if they're cooked through. When they're golden brown, and the center is cooked through, remove from oven and let cool.
- Once éclairs have cooled cut them in half and pipe the pastry cream on the bottom side of the éclair and lay the strawberry slices on top.
- Melt chocolate buttons in the microwave, 30 seconds at a time.
- Place the top slices of your éclairs on a baking rack and spoon melted chocolate over each of them.
- Once chocolate has set, place the on top of the strawberry slices and serve.