Thursday, January 1, 2009

Is there a correct way to eat an Eclair

Some friends and I were just discussing this the other day. Are you one of those that starts with the filling or one that slowly licks the chocolate sauce on top first? Have a favorite filling? Can you stop with just one?! I know my new friend Chef Chuck says ‘one is just not enough’.You’ll get no argument from me :)

I’ve been wanting to make these for some weeks now, so after reading Chucks post here, and since it’s been years since I have made them (and for lack of locating/unpacking my fave recipes) I gave his pastry recipe a whirl. Excellent choice! They are light and yet still slightly butter flavored and browned up beautifully. The biggest problem I had was piping them onto my cookie sheet and filling. (Yes, my piping bags and tips are also still missing.. ugh!) But I’m certain the Ziplock Storeage Bag Co just knew there would be millions of cooks across America with this same dilemma when they designed their handy little bags.

I used my regular custard filling for the ├ęclairs and whipped cream for the puffs. And as I had some of my delicious chocolate glaze leftover for ice cream stashed, I used this.

Pastry Cream
This is a basic all purpose pastry cream that can be used for a variety of desserts: ├ęclairs, cream puffs, Napoleans, fruit tarts, even layered cakes. And you may use any flavorings such as vanilla, almond or anise extracts to taste.

2 cups milk
2 eggs – room temp
¾ cup sugar
½ cup all purpose flour
1 tsp flavoring – or omit.. it’s yummy enough without

Bring milk to scalding stage in a pan or double boiler (Do not allow it to boil.) Beat the sugar, eggs and flour together with a whisk and pour into the scalded milk. Lower the heat and with a wooden spoon, stir continuously until the pudding has thickened. Remove from heat and add your flavoring. Once your pastry has cooled, fill with pudding and dip or drizzle glaze/frosting topping.

As it’s New Years Day, why don’t you try your hand at making some of these. You won’t be sorry, and if you have a houseful of football fans today, best to make extras.. they are that good! You can be lazy like I am sometimes and use boxed pudding mix for your filling, but only use ¾ liquid called for to thicken it. A quickie chocolate sauce can be made with 1 cup chocolate chips and 1 teaspoon of vegetable oil, warmed until the chips melt. Keep them refrigerated before you serve, and then watch them disappear! Enjoy!


Chef Chuck said...

They look marvelous!!
I feel good inside that I have influenced you into making these irresistible delights.Thanks for mentioning me. I love when people share and enjoy foods together. I guess that's the Italian in me!
Thank You, Jady

YankeeSoaper said...

Thanks so much Chuck, I'm so glad.. they were splendid!!

Anonymous said...

They look beautiful, Jady!

YankeeSoaper said...

Thanks Maryann!

The Food Hunter said...

Yum! said...

Jady, the correct way to eat them is by yourself so you don't have to share! you can share the second one:)
Happy New Year!

YankeeSoaper said...

LOL I took your advice Joe! Worked like a charm :)tyvm

Laurie said...

I have an obsession with eclairs.. anyway you serve them! Although my French friend say's they must be eaten with chocolate cream inside, I prefer a rich egg custard! Yours look very pretty!

YankeeSoaper said...

I think your friend would be correct Laurie, but I also prefer custard filling. If I make chocolate, it's generally a mousse filling. Gotta justify those calories somehow LOL :)

Jamie said...

These not only look really light and delicious but beautiful too. I have been making choux for profiteroles - my son's favorite, but I should gather up the courage and make pastry cream to fill them. Wonderful!

YankeeSoaper said...

Thanks Jamie, do try them! But I'll have to forewarn you.. they are addictive! :)