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Vanilla Cream-Filled Éclairs




Source of Recipe


Penny


List of Ingredients




1-1/3 cups water
1 package piecrust mix - (11 oz)
3 large eggs
2 egg whites

VANILLA PASTRY CREAM:
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter -- softened
2 teaspoons vanilla extract

CHOCOLATE GLAZE:
1 cup semisweet chocolate morsels
1/4 cup whipping cream
2 tablespoons butter -- softened



Recipe



Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-
high heat. Stir in piecrust mix, beating vigorously with a wooden
spoon 1 minute or until mixture leaves sides of pan.

Place dough in bowl of a heavy-duty electric stand mixer; cool 5
minutes. Beat dough at medium speed with electric mixer using
paddle attachment. Add eggs and egg whites, 1 at a time,
beating until blended after each addition. (If desired, eggs and
egg whites may be added 1 at a time and beaten vigorously with
a wooden spoon instead of using the mixer.)

Spoon dough into a large heavy-duty zip-top plastic bag. (A large
pastry bag may also be used.) Cut a 1-1/2-inch opening across
one corner of the bag. Pipe 4-inch-long strips of dough 2 inches
apart onto ungreased baking sheets.

Bake at 425 degrees for 20 to 25 minutes or until puffed and golden.
(Do not under bake.) Remove from oven, and cut a small slit in side
of each éclair to allow steam to escape. Cool on wire racks.

Split éclairs using a serrated knife, starting at 1 long side without
cutting through opposite side. Pull out and discard soft dough
inside.

Carefully spoon about 1/4 cup Vanilla Pastry Cream into each éclair;
close top of each éclair over filling. Top evenly with Chocolate Glaze.
Chill éclairs for 2 hours or freeze up to 1 month.

For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-
quart saucepan. Gradually whisk in half-and-half. Cook over medium
heat, whisking constantly, until mixture comes to a boil. Cook 1
minute or until mixture is thickened and bubbly. Remove from heat;
whisk in butter and vanilla. Cover and chill 4 hours. (Makes 3 cups)

For Chocolate Glaze: Microwave morsels and whipping cream at HIGH in
a 2-cup glass measuring cup 30 seconds to 1 minute or until melted,
stirring twice. Whisk in butter until blended, and spoon immediately over
éclairs. (Makes 1-1/3 cups)

This recipe yields 1 dozen.

Comments: Choux paste is the French name for this tender pastry;
we've simplified it by using piecrust mix.

Peanut Butter-Chocolate Éclairs: Follow recipe for Vanilla Cream-
Filled Éclairs, substituting Peanut Butter Pastry Cream (see below) for
Vanilla Pastry Cream.

Banana-Chocolate Éclairs: Follow recipe for Vanilla Cream-Filled
Éclairs, adding 3 medium bananas, quartered lengthwise and thinly
sliced, to Vanilla Pastry Cream after chilling 4 hours.

Mocha Éclairs: Follow the recipe for Vanilla Cream-Filled Éclairs,
substituting Coffee Pastry Cream (see below) for Vanilla Pastry Cream.

Strawberry Cream Éclairs: Follow recipe for Vanilla Cream-Filled
Éclairs, substituting Grand Marnier Pastry Cream (see below) for

Vanilla Pastry Cream.
Slice 1 quart strawberries, and spoon evenly into éclairs before
filling with pastry cream. Top with White Chocolate Glaze
(see below); drizzle with Chocolate Glaze.

Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in
1/3 cup creamy peanut butter.

Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in
with half-and-half.

Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2
tablespoons orange liqueur.

White Chocolate Glaze: Substitute 4 ounces chopped white chocolate
for semisweet chocolate morsels.