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Category Archives: custard

Ingredients
Makes about 24 mini eclairs

1 finished batch, cooled to room temperature, Pâte à Choux
**Instead of piping them into small circles you will pipe them into oval shapes about the length and width of your thumb.  Egg wash and bake as directed.

Pastry Cream
2 cups whole milk
4 large egg yolks
1/2 cup sugar
3 1/2 T. cornstarch
1/4 t. salt
2 t. vanilla extract

Chocolate Sauce
1/2 cup chocolate chips
1/4 cup heavy cream

Directions
Pastry Cream
1) Heat the milk and 1/4 cup of the sugar in a sauce pan over medium high heat.

2) Whisk together the egg yolks and remaining 1/4 cup of sugar until the egg yolks become pale in color (see picture above).  Slowly add in cornstarch 1 T. at a time while whisking.

3) Temper the egg yolk mixture to keep your eggs from scrambling.  This is done by slowly pouring 1/4 cup of the hot milk mixture into the egg yolks while whisking.  This brings up the temperature of the yolks so they can be added to the milk mixture.  Continue whisking and add an additional 1/4 cup of the hot milk.

4) Pour the egg yolk mixture into the sauce pan with the remaining milk and whisk continuously over medium heat until the mixture thickens and starts to bubble.  It should become the texture of pudding.  Add in the vanilla and salt, stir, and remove from heat.

5) Pass through a fine mesh strainer or sieve into a glass or plastic bowl and cover with plastic wrap  (the plastic wrap should lay directly on the top of the pastry cream to avoid forming a skin – you can spray the plastic wrap with cooking spray to avoid sticking) and refrigerate at least 2 hours but up to 7 days.

Chocolate Sauce
6) To make the chocolate sauce heat the cream and chocolate chips over barely simmering water stirring as necessary.  Alternatively you can melt them together in the microwave at a medium setting stirring after each 30 second increment until fully melted

Assembly
7) To assemble the salambo carefully slice the each pastry length wise and remove the top.  Fill the center with pastry cream and dip the top into the chocolate sauce before placing back on top of the pastry.