Best 8 Pastry Cream For Eclairs Recipes

CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM

Steps:

• Make vanilla pastry cream:.
• In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
• Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
• Boil 1 minute.
• In a small bowl with fork, beat 6 egg yolks slightly.
• Beat small amount of heated milk mixture into yolks.
• Slowly pour egg mixture back into milk mixture, stirring.
• Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
• To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
• Remove from heat; stir in vanilla.
• At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
• Cover surface with plastic wrap, and chill well, about 2 hours.
• When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
• With a rubber spatula, gently fold whipped cream into custard.
• Puffs:.
• Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
• In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
• Remove from heat.
• Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
• Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
• Cool mixture slightly.
• Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
• (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
• Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
• At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
• Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
• When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
• Fill each shell with the chilled pastry cream.
• Replace top and sprinkle with powdered sugar.
• For Eclairs:.
• Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

PASTRY CREAM FOR ECLAIRS

Steps:

• Set aside a rimmed baking sheet for cooling pastry cream. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
• In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Immediately transfer pastry cream to baking sheet, and spread into a thin layer with a large rubber spatula. Cover entire surface with plastic wrap, and transfer to the refrigerator until chilled, about 15 minutes.

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

ECLAIRS

Steps:

• First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
• Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
• When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
• Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
• Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
• To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.

PASTRY CREAM FOR ECLAIRS

Steps:

• Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
• In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
• Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.

HOMEMADE ECLAIRS RECIPE

Steps:

• Combine water, butter, and a pinch of salt in a small pot. Place over medium heat.
• When the mixture comes to a boil, remove from the heat and add the flour all at once. Stir quickly to combine and form a dough.
• Return the pot to medium heat and continue stirring until a thin film develops on the bottom of the pot.
• Transfer mixture to the bowl of a stand mixer. Let cool for 10 minutes.
• Whisk eggs together in a small bowl. With the mixer running, add eggs a little at a time into the flour mixture. Wait until the egg is completely incorporated until adding the next amount.
• As you near the end of the eggs, check the consistency of the dough by lifting the paddle up from the choux pastry. The mixture should fall slowly and form a "V" shape. If it stays stuck to the paddle, add a little more egg and check again.
• Transfer the choux paste to a piping bag fitted with a French star tip. Pipe 3 inch eclairs onto a parchment lined baking sheet.
• Bake at 400°F (200°C) for 20 minutes. Lower the temperature to 325°F (160°C) and bake for another 10-20 minutes or until they are golden brown and feel hollow on the inside.
• After removing the choux from the oven, poke two holes in the bottom of each eclair and return to the tray upside down to allow steam to escape.
• Split a vanilla bean in half leaving the very top intact. Scrape the beans from each half of the pod and place in a small pot along with the whole bean.
• To the pot, add milk, first amount of sugar, and a pinch of salt. Place over medium-low heat.
• While the milk is heating up, add egg yolks, cornstarch and sugar to a heat proof bowl. Whisk to combine.
• When the milk comes to a simmer, remove from the heat. While whisking continuously, add a tablespoon at a time to the yolk mixture. Continue adding the hot milk a tablespoon at a time until half of the milk is added in with the yolks. Then transfer the yolk mixture into the pot with the remaining milk.
• Remove the vanilla bean pod and return the pot to medium heat. Whisk continuously until the cream thickens. Once it starts to bubble, cook for two more minutes. Remove from the heat and pass through a sieve.
• Add softened butter and whisk to combine. Lastly, plastic wrap up against the surface of the cream and refrigerate until cool and ready to use.
• Before using, stir with a spatula to loosen the cream.
• Chop dark chocolate into small pieces and place in a heat proof bowl.
• Pour heavy cream and a pinch of salt into a small pot. Place over medium heat.
• When the cream comes to a simmer, remove from the heat and pour over the chocolate. Let the mixture sit for two minutes undisturbed.
• After two minutes whisk to combine until the ganache is homogenous.
• Fit a piping bag with a round tip and fill with the pastry cream.
• Once the eclair shells are cooled, pipe the pastry cream into the two holes made to allow steam to escape.
• Dip the tops of the eclairs into the chocolate ganache, let the ganache drip off for a few seconds, and carefully place onto a baking tray lined with parchment or serving plate.

ÉCLAIRS

Steps:

• In a medium sauce pot over medium heat, combine the sugar, salt, and 3 cups of the milk, and bring up to a bubble. While the milk is heating up, combine the remaining 1/4 cup of milk with the cornstarch in a bowl and stir until completely dissolved. In another large bowl, break up the egg yolks and whisk them together.
• Using a whisk, add the cornstarch mixture to the simmering milk and stir continuously until thickened, about 2 minutes (it's OK if the mixture comes to a low boil).
• When the mixture has thickened, slowly add a couple ladlefuls of the hot liquid to 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 until thickened, about 2 minutes. Remove the pot from the heat and stir in the vanilla extract.
• Transfer the mixture to a bowl and cover with plastic wrap, pushing the plastic down so that it covers the surface of the cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to overnight.
• Preheat the oven to 400°F.
• In a medium sauce pot over medium-high heat, combine 1 cup water, the butter, and salt. Heat until the butter has melted and the water is boiling.
• Add the flour and cook, stirring constantly with a wooden spoon, 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 pan, about 2 minutes.
• Transfer the mixture to a mixing bowl or the 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).
• Transfer the mixture to a plastic food-storage bag and cut 1/2 inch off of one corner to create a pastry bag. On a baking sheet lined with parchment paper, pipe out about sixteen 4-inch-long lines of dough to make small éclairs. Leave about 2 inches of space between each éclair. Bake until golden brown and puffed, about 40 minutes.
• The pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400°F oven for a couple of minutes until they crisp up again. Allow them to cool before filling.
• Place the chopped chocolate in a small to medium-size stainless-steel or glass mixing bowl and set aside. Heat the cream in a small sauce pot over medium heat and carefully bring to a boil. Be careful; the cream can burn quickly. Remove the cream from the heat and pour it over the chocolate in the bowl. Immediately start stirring to fully incorporate the chocolate. Stir until it is melted. Cool the chocolate slightly before using.
• To assemble the éclairs, give the pastry cream a stir and smooth it out, then transfer it to a plastic food-storage bag. Cut off about 1/4 inch from one corner to make a pastry bag.
• Using a chopstick or the tip of a pair of scissors, poke a hole in one end of each baked pastry. Squeeze the pastry cream into each opening, filling the pastries. To finish, spoon about 1 tablespoon of the warm icing across the top of each éclair or dip the top of each éclair in the icing. Serve immediately or refrigerate until ready to serve. You may spread a simple chocolate frosting on top instead of the melted chocolate if you'd like.