While a plane ticket to Paris may not be in the cards right now, a delicious French pastry could be yours in less time than an international flight, no passport required!
PATE A CHOUX
- 1 cup water
- ½ cup (1 stick) unsalted butter
- ⅜ tsp salt
- 1¼ cups flour
- 4 large eggs
- 1 cup chocolate chips
- ½ cup heavy cream
PATE A CHOUX
- In a sauce pan, combine 2½ cups milk, sugar, and salt. Simmer over medium heat to dissolve the sugar.
- In a separate bowl, whisk together the remaining ½ cup milk, cornstarch, flour, and egg yolks.
- Whisk some of the hot milk mixture in with the egg mixture to temper the eggs.
- Pour through a strainer (this will help get out egg clumps) into the rest of the simmering milk.
- Bring to a boil, stirring constantly until mixture thickens.
- Remove from heat and stir in the butter, Madagascar Bourbon Vanilla, and Vanilla Bean Syrup.
- Cover with plastic wrap (touching the surface of the cream so it doesn't get a film) and chill until COMPLETLEY cooled.
- Once cooled, whip the cream to stiff peaks and fold into the chilled pastry cream. Refrigerate until ready to use.
- Preheat oven to 350°F.
- In a saucepan over medium heat, combine water, butter, and salt.
- Heat until butter is melted and bring to a rolling boil.
- Remove pan from heat and add the flour all at once, stirring vigorously.
- Return to medium heat for less than a minute, stirring the whole time, until smooth and all lumps are gone.
- Remove from heat and let cool for 5-10 minutes.
- Transfer dough to a mixer and add 1 egg at a time, scraping the bowl as needed. Once last egg is added, mixture will become smooth.
- Put dough into piping bag and pipe a line of dough (about 2-2½ in. long, 1 in. wide). Dough will grow to about 2-3 times the size of the unbaked piped dough.
- Bake about 20-30 minutes or until medium golden brown. Rotate only if browning is uneven. Leave the oven door closed if possible to keep the shells from falling.
- Make a small incision in each puff and bake for an additional 5 minutes to let moisture out.
- Remove from oven and let cool.
- Once they are cooled, cut in half (leaving connected like a clam shell, if desired). This will help them from becoming soggy.
- Cool shells completely before filling with pastry cream.
- Heat cream and pour over chocolate.
- Let sit for 1 minute then stir until smooth.
- Spoon warm ganache over tops of filled eclairs.