Eclairs

Ingredients

Filling:

• 2 cups whole milk
• 2 tsp to 1 tbsp vanilla extract
• 6 egg yolks
• 2/3 cups sugar
• 1/4 cup of corn starch
• 1 tbsp of butter

Shells:

• 1 cup of water
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 cup butter
• 1 cup flour
• 3 eggs

Ganache:

• 4 oz semisweet chocolate
• 1/2 cup heavy cream

Directions

Filling:

1. Bring milk to a boil and turn off.
2. In a bowl, mix egg yolks and cugar. Whisk until light and fluffy.
3. Add corn starch. Mix until the mixture has no lumps.
4. Mix egg mix and milk together.
5. Strain the mixture into a pot.
6. Heat mixture on medium heat and whisk constantly until thickened. Basically once the mixture is thick in the middle, take it off the heat and continue whisking. Mixture should resemble soft peak consistency.
7. Add butter and whisk until it melts.
8. Chill the mixture for 2 hours.

Shells:

1. Add water, salt, sugar, and butter into a pot.
2. Measure flour separately.
3. Put pot on medium-high heat and let it reach rolling boil.
4. Take off heat, dump flour in and stir hard.
5. Return pot to heat, stir for 30 seconds.
6. Cool the dough.
7. Mix in eggs. The mixture should fall off the whisk gracefully.
8. Pipe the mixture on to a parchment paper, tuck in spikes with a wet finger.
9. Bake shells 425F for 20 min, 375F for 25 min.
10. Once done, make incisions on the bottom to let steam escape. Let cool.

Ganache:

1. Scald heavy cream on the stovetop and mix with chopped chocolate until smooth.

Assembly:

1. Break the filling with a whisk.
2. Fill shells with the filling through steam incisions.
3. Dip filled shells into ganache.
4. Let eclairs sit for 45 min to an hour in the fridge and serve.