Homemade Eclairs #recipe #food #shorts #foodie #Tinekeyounger #Tiniyounger

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Chocolate chips are often less expensive and easier to find.

Make the pastry cream first as it takes the longest.

In a saucepan, combine 2 cups of milk and 1/2 cup of sugar; turn on medium heat and whisk until it simmers.

In a separate bowl, whisk together 3 tablespoons of cornstarch and some eggs.

Slowly pour the egg mixture into the simmering milk while whisking to prevent scrambled eggs.

Strain the mixture to remove any scrambled eggs and return to medium heat, stirring for about 2 minutes until it thickens.

Add 1 tablespoon of butter and 1 teaspoon of vanilla extract to the thickened mixture.

Prepare an ice bath and place the bowl in it to cool the pastry cream faster; cover with plastic wrap.

In another saucepan, melt 1/2 cup of unsalted butter with 1/2 cup of water, 1/2 cup of milk, 2 tablespoons of sugar, and a pinch of salt until it simmers.

Add 1 cup of flour to the saucepan and mix until it thickens and pulls away from the sides.

Transfer the mixture to a mixing bowl and mix until no steam comes out, about 5 minutes.

Prepare a baking sheet with wet parchment paper.

Use a piping bag to pipe the dough onto the parchment paper, creating eclair shapes.

Bake in the oven at 400°F for 20 minutes, then reduce the temperature to 350°F for an additional 10-15 minutes without opening the oven door.

Once baked, let them cool and poke a hole in the bottom of each eclair with a pairing knife.

Fill the eclairs with the cooled pastry cream using the hole.

Make a chocolate ganache by mixing equal parts chocolate and heavy cream.

Dip the tops of the eclairs into the ganache and allow to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens