Ekleri malenkie

F / 27

sf bay area,

CALIFORNIA

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Posted: Mar 17, 2005 1:11 AM

the only thing different about bite-sized / mini eclaires ... is piping them shorter with a smaller tip ...

everything else is standard. p.s. i top mine with caramel ....

basic hot stirred pastry

pastry cream

ganache or caramel sauce

wicked easy

wicked fast

hot stirred pastry

1 cup water

8 tablespoons unsalted butter

1/2 teaspoon salt

1 1/2 teaspoons sugar

1 cup all-purpose flour

3 eggs (plus one more just in case)

pastry: preheat the oven to 425 degrees. line a sheet pan with parchment paper (or silpat). in a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. when it boils, immediately take the pan off the heat. stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. return to the heat and cook, stirring, 30 seconds. scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). mix at medium speed. with the mixer running, add 3 eggs, 1 at a time. stop mixing after each addition to scrape down the sides of the bowl. mix until the dough is smooth and glossy and the eggs are completely incorporated. the dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. if the dough still clings to the beaters, add the remaining egg and mix until incorporated.

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pastry cream

2 cups whole milk

1/2 vanilla bean, split lengthwise

6 egg yolks

2/3 cup sugar

1/4 cup cornstarch

1 tablespoon cold unsalted butter

pastry cream: in a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. immediately turn off the heat and set aside to infuse for 15 minutes. in a bowl, whisk the egg yolks and sugar until light and fluffy. add the cornstarch and whisk vigorously until no lumps remain. whisk in 1/4 cup of the hot milk mixture until incorporated. whisk in the remaining hot milk mixture, reserving the saucepan. pour the mixture through a strainer back into the saucepan. cook over medium-high heat, whisking constantly, until thickened and slowly boiling. remove from the heat and stir in the butter. let cool slightly. cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. chill at least 2 hours or until ready to serve. the custard can be made up to 24 hours in advance. refrigerate until 1 hour before using.

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ganache

1/2 cup heavy cream

4 oz bittersweet chocolate

gently bring milk just under the boil, remove from heat and pour over broken up chocolate ... let sit until chocolate softens, whisk until smooth and incorporated. if you want it extra glossy add a dolop of light corn syrup but personally i think it messes with the taste ....

sooo make the cream

bake the shells

fill the shells

dip them

serve / eat

yum

easy easy easy