MakerCraft LIVE! Chocolate Eclairs Recipe

Recipe for Chocolate Eclairs from MakerCraft LIVE!



 Day 1

PASTRY FILLING
Ingredients
2 Cups Whole Milk
6 Egg Yolks
1/2 - 2/3 Cup Granulated Sugar (Depending on taste)
1/4 Cup Corn Starch
1 Stick (8 tbs) Unsalted Butter
1/4 tsp Vanilla Extract (or scrapings from 1 vanilla pod)
* 1/8 tsp Lavender Extract Paste (Optional)
1. In a Medium sauce pan, combine milk and stick of butter.  Heat over medium-high heat while stirring constantly until the butter is melted and there is a rolling boil.
2. Remove from Heat and add Vanilla extract (or scraped beans from Vanilla pod) and sit for 15 minutes.
3. Separate 6 egg yolks into a mixing bowl and add the granulated sugar.  Whisk well until the mixture turns light yellow in appearance.
4. Next add the corn starch slowly and whisk carefully until the mixture starts to thicken. 
5. Temper the egg mixture by gradually pouring some of the milk mixture 1/4 cup at a time until both mixtures are combined.
6. Pour the combined ingredients back into the sauce pan and heat on medium-low heat while stirring constantly until the mixture thickens to a custard like consistantcy.
7. Pour the custard-like mixture into a mixing bowl and cover with plastic wrap, pressing against the surface to prevent a film to develop on the surface.
8. Chill overnight to set up.
* Optional 9. Add 1/2 cup of whipped cream to make the filling fluffy in texture.

Day 2

CHOUX PASTRY
Ingredients
1 Cup All Pourpose Flour (1-to-1 Gluten Free Flour used in video)
1 Cup Water (1 1/4 Cup used with Gluten Free Flour)
1 1/2 tsp Sugar
1/2 tsp Salt
1 Stick (8 tbs) Unsalted Butter
4 Large Eggs
Piping Bag with Large Star Piping Tip
(Ziplock Baggie can work in a pinch)

EGG WASH
Ingredients
1 Whole Egg
1/2 tsp Water

9. In a medium sized sauce pan, combine water, butter, sugar and salt.  Cook on Medium-High until a rolling boil and the butter is completely melted.
10. Reduce heat to low and gradually add the flour.  Stir vigorously until the dough forms a small ball.
11. Remove from heat and add eggs one at a time, mixing until the egg is fulling incorporated into the dough before adding the next.  Keep mixing until the dough becomes paste-like in consistency. Let cool for about 10 minutes.
12. Preheat oven to 425°F
13. Once dough is cool, place prepped piping bag in a tall glass and carefully fill the bag with the choux dough.
14. Carefully pipe fat lengths of dough onto a parchment lined baking sheet (around the size of a hot dog) giving enough space between each one for the dough to rise without touching.
15. Egg wash each éclair.  Use the brush to help pat down any sharp points from your piping of smooth out the sides.
16. Bake eclairs at 425°F for 15 minutes
17. Lower oven to 375°F and bake for 25 minutes (turn the eclairs halfway through to make sure each one is evenly brown.
18. Let the eclairs cool for around 45 minutes.
19.  Pre-pucture each eclair to make the filling go in easier.
20. Fill piping bag or pastry injector with filling and slowly and carefully fill each éclair.  once done, chill in the frindge while you prepare the chocolte ganache.

CHOCOLATE GANACHE
Ingredients
4 oz. Semi-Sweet Chocolate Chips
1/2 Cup Heavy Cream

21. Heat the cream on the stovetop until boiling or in the microwave for around 1.5 minutes.
22. Combine the chocolate chips and boiling cream in a dish and mix thoroughly until the cream is comply incorporated.
23. Take the eclairs out of the fridge and carefully dip the top of the éclair into the ganache.  Tip side to side to remove access chocolate.
24. Place the elairs in the fridge to set until ready to serve.
25. ENJOY!

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