Eclairs

Ingredients

• 3 cups whole milk, divided
• ½ cup sugar
• ¼ tsp salt
• ¼ cup corn starch
• 1 tbsp flour
• 4 large egg yolks
• ¼ cup (½ stick) butter
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 2 pumps Amoretti® Madagascar Bourbon Vanilla Bean Syrup
• 2 cups heavy cream

• 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

Directions

1. In a sauce pan, combine 2½ cups milk, sugar, and salt. Simmer over medium heat to dissolve the sugar.
2. In a separate bowl, whisk together the remaining ½ cup milk, cornstarch, flour, and egg yolks.
3. Whisk some of the hot milk mixture in with the egg mixture to temper the eggs.
4. Pour through a strainer (this will help get out egg clumps) into the rest of the simmering milk.
5. Bring to a boil, stirring constantly until mixture thickens.
6. Remove from heat and stir in the butter, Madagascar Bourbon Vanilla, and Vanilla Bean Syrup.
7. Cover with plastic wrap (touching the surface of the cream so it doesn't get a film) and chill until COMPLETLEY cooled.
8. Once cooled, whip the cream to stiff peaks and fold into the chilled pastry cream. Refrigerate until ready to use.

9. Preheat oven to 350°F.
10. In a saucepan over medium heat, combine water, butter, and salt.
11. Heat until butter is melted and bring to a rolling boil.
12. Remove pan from heat and add the flour all at once, stirring vigorously.
13. Return to medium heat for less than a minute, stirring the whole time, until smooth and all lumps are gone.
14. Remove from heat and let cool for 5-10 minutes.
15. 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.
16. 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.
17. 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.
18. Make a small incision in each puff and bake for an additional 5 minutes to let moisture out.
19. Remove from oven and let cool.
20. Once they are cooled, cut in half (leaving connected like a clam shell, if desired). This will help them from becoming soggy.
21. Cool shells completely before filling with pastry cream.

22. Heat cream and pour over chocolate.
23. Let sit for 1 minute then stir until smooth.
24. Spoon warm ganache over tops of filled eclairs.