Cream Puffs/Eclairs

oven temp: 425 degrees F 15 min
375 degrees F 20 min
Puffs
125 ml flour
pinch of salt
10 ml sugar
125 ml water
60 ml butter
2 med eggs

Pastry Cream
2 large egg yolks
60 ml sugar
15 ml flour
5 ml cornstarch
pinch salt
175 ml hot milk (one min in mircowave) (skim milk)
15 ml unsalted butter
5 ml favouring (vanilla or other)

Toppings
125 ml whipping cream
1/2 pkg whip it (7 ml)
15 ml icing sugar
2 ml vanilla

25 ml whipping cream
15 ml butter
2 squares (oz.) chocolate

Pastry Cream
1. Heat up skim milk in microwave for one minute. Add the egg yolks to medium bowl and beat with beaters. Then add the sugar in parts. (beat, sugar, beat, sugar, beat...etc). Then add the salt, flour, cornstarch and whisk together. Slowly add some of the milk while whisking.

2. Turn heat on to med-high (5 -6). Add pastry cream mixture to a pot and put on the element. Whisk continually. Take it off the heat when it looks like vanilla pudding. Add the butter and whisk together. Pour mixture through a sieve into a small bowl. Add vanilla and blend together with a spatula. Put in the fridge to chill for about 30 min.

**tip: DONT TURN UP HEAT TO SPEED UP THE PROCESS
Puffs
1. Add butter and water to pot on high heat. Add salt and sugar and cook in pot till a rolling boil. Add flour and stir with wooden spoon for about one minute. Once the dough is in a ball put in a bowl. Add one egg and blend with beaters. Then add the second egg and beat until a thick dough. Make sure it is nice and thick. Spoon out little balls onto cookie sheet. Put in the oven.

**tip: DONT TAKE EYES OFF DOUGH

Chocolate Sauce
1. Blend whipping cream and whip it together. Then add the icing sugar and blend together. Then add the vanilla and blend.
2. Put chocolate squares in double boiler. Add the butter, whipping cream mixture and put on high heat. Stir until smooth.

Cream Puffs
3. Once the puffs are out of the oven cut each ball in half, but not all the way through, so that it will look like an open book, with serated knife. Scoop out the extra dough. Fill the bottoms with pastry cream and whipping cream. Close the cream puff.

4. Set the puffs in a pyramid. Drizzle choclate sauce over top.

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