Saturday, March 27, 2010

Day 221: Éclair Sandwiches!

Yield: 6-8 sandwiches
Time (Start to Finish): 2 hours

1 recipe pastry cream

1/3 cup half and half
1/3 cup water
2 oz butter
½ cup flour
3 eggs
1 tsp sugar
pinch salt

coating chocolate

1. Make sure pastry cream is chilled and ready to use
2. Preheat oven to 400F and line 1-2 cookie sheets with parchment. Also make a pastry bag and put a ½ inch star tip in it
3. Make sure to have a mixer bowl in the mixer with a paddle attachment ready to go also
4. In a saucepot, mix the water, milk, butter, sugar and salt and bring to a boil
5. Once it reaches that, take off the heat and add the flour and pinch of salt and stir until it becomes thick
6. Put back on the flame for just 20 sec and then quickly put the ball of dough into the mixing bowl and turn it on. Do not touch the side of the bowl right away, it is hot!
7. When you can finally touch the side of the bowl, so it is still warm but not hot, add the eggs one at a time until combined
8. Put mixture into a piping bag and pipe out any shape you like, I made finger shapes, but thick ones
9. Bake for 20 min until they puff up and are brown (mine fell, but that is ok
10. Take each cooked dough and with a pastry bag fill with pastry cream. Since mine fell, I sandwiched the cream in between 2 doughs.
11. Melt the chocolate with a little cinnamon in it
12. Dip the top of each éclair in the chocolate and let harden before serving. They don’t last, so make them fresh per day

Rating: 4 strawberries
Notes: The taste is great, thanks to my roomies who ate at least 2 each and mac for eating the last one that had been sitting out all day!! I didn’t like that mine fell, and that is because I took them out of the oven too soon, and was excited and kept checking them! Be patient, they will work and be tasty. If they fall, THEY ARE STILL GOOD! Make sammys and no one will know the difference. Use any chocolate you like. If you know about tempering chocolate, feel free to use that, otherwise coating chocolate is just fine.

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