Cream Puffs or Eclairs With Vanilla Pastry Cream

Step 1

Make vanilla pastry cream:.

Step 2

In 2 quart saucepan, combine sugar, flour and salt; stir in milk.

Step 3

Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.

Step 4

Boil 1 minute.

Step 5

In a small bowl with fork, beat 6 egg yolks slightly.

Step 6

Beat small amount of heated milk mixture into yolks.

Step 7

Slowly pour egg mixture back into milk mixture, stirring.

Step 8

Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).

Step 9

To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.

Step 10

Remove from heat; stir in vanilla.

Step 11

At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.

Step 12

Cover surface with plastic wrap, and chill well, about 2 hours.

Step 13

When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.

Step 14

With a rubber spatula, gently fold whipped cream into custard.

Step 15

Puffs:.

Step 16

Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.

Step 17

In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.

Step 18

Remove from heat.

Step 19

Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.

Step 20

Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.

Step 21

Cool mixture slightly.

Step 22

Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.

Step 23

(for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).

Step 24

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).

Step 25

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.

Step 26

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).

Step 27

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.

Step 28

Fill each shell with the chilled pastry cream.

Step 29

Replace top and sprinkle with powdered sugar.

Step 30

For Eclairs:.

Step 31

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.