Elsa’s Stress-Less Eclairs PA S T RY C R E A M
/ MAKES 16 TO 18 ECLAIRS
Stress less. Eat more eclairs.
¾ cup sugar / / /
1 pinch of salt 3¹/₄ cups milk ¹/₄ cup cornstarch 3 large egg yolks 1½ teaspoons vanilla extract PÂT E À C H O U X
6 tablespoons (¾ stick) butter ½ teaspoon salt 1 cup flour 4 large eggs C H O C O L AT E I C I N G
2 (1-ounce) squares semisweet chocolate 2 tablespoons (¹/₄ stick) butter 1 cup confectioners’ sugar 1 teaspoon vanilla extract Flaky salt (optional)
MAKE THE PASTRY CREAM: In a medium sauce pot over medium heat, combine the sugar, salt, and 3 cups of milk and bring to a bubble. While the milk is heating up, combine the remaining ¼ cup of milk with the cornstarch in a small bowl and stir until completely dissolved. In a large bowl, break up the egg yolks and whisk them together. USING A WHISK, stir while adding the cornstarch mixture into the simmering milk. Stir continuously for about 2 minutes, until thickened (it’s okay if the mixture boils lightly). WHEN THE MIXTURE has thickened, slowly add a couple of ladlefuls of the hot liquid into the bowl with the egg yolks while whisking constantly. Add the egg yolk mixture back to the pot, return it to medium heat, and simmer for about 5 minutes, until thickened. Remove the pot from the heat and stir in the vanilla. TRANSFER THE PASTRY CREAM to a bowl and cover with plastic wrap, pushing the plastic wrap down so that it covers the surface of the cream. Refrigerate until chilled, at least 4 hours and up to overnight. MAKE THE PASTRY :
Preheat the oven to 400˚F.
IN A MEDIUM SAUCE POT over medium-high heat, combine 1 cup water, the butter, and the salt. Heat until the butter has melted and the water is boiling. Add the flour and cook, stirring constantly with a wooden spoon. Stir for about 2 minutes, until the mixture begins to create a dough ball in the center of the pot and the dough is completely pulling away from the sides of the pot. TRANSFER THE PÂTE À CHOUX to a mixing bowl or bowl of a stand mixer fitted with a paddle attachment. On low speed, add the eggs to the mixture one at a time, scraping the sides of the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky).
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58 / R A C H A E L R A Y 5 0