Eat More Eclairs Campaign

(recipe below)

Custard Pie Blues (Live)

It’s no secret that I love absolutely everything about éclairs. I was asked the question about the one thing I would choose to eat if it were the last thing on earth…Ding, Ding, Ding! Survey says, “ECLAIRS!”

I just love to make these little French delicacies. I love to eat them, smell them, anticipate eating them and watching others eat them too. I dream about them sometimes. There is something so decadent and sinful. I love to watch people as they relish in the moment and quiver as their knees get weak and threaten to buckle unless they get a bite (or two or three...).

I guarantee that once you have a craving, get the thought in your head or have an éclair in sight, you will just have to have one. People actually seem to feel naughty when they are about to eat them. Their shoulders come up…a devilish grin takes over…a giggle or two even squeaks out. Then, once in hand, they don’t just eat them. They look at this little piece of heaven, study it and almost tease themselves with it. It is an entire event that takes place in the mind, body and spirit.

So when I bake them, knowing what the entire experiece is all about (for both baker and eater), it’s like having a cheering section inside my head. When these creamy and chocolaty pastries are all assembled and lay out on a platter, I get a thunderous stadium applause! I feel famous! Then I look around and realize that I am all-alone in my kitchen (no, I haven’t seen anyone about this).

Whether you make them yourself or share the recipe below and convince someone to make them for you, I say, eat more éclairs. I am absolutely positive that with more of these, the world could be an even better place. They make people happy. Good Energy. Good for the spirit. 

I think I am going to start a movement - now this is something I can really get behind! National Eclair day has passed (June 22). I think we need another one - or how about a campaign to celebrate them all year round?

We can come together with our treats and chant through the streets, "We don't care who stares. Eat more Eclairs!" I bet that a lot of people would show up. Oh, what a peaceful demonstration that would be. Unless of course there is a a shortage and the crowd gets into a tussle over the last one (oh my, what have I started?) 

So, to prevent any shortage, we will all have to make them. I will share a great recipe. They always turn out and people love them! This includes a 5-part process, so you can’t be in a hurry…

I wrote about them back in January, I Am Having An Affair With My Éclairs, where I discuss flirting with custard but, I didn't include the recipe. So based on some recent requests, I thought I would post it here.

I have tried several versions over the years and this is THE one. I adapted this recipe from a magazine I got a year or so ago that focused on desserts. 

I can’t remember the exact magazine - all I have left are the two pages that I tore out and put into the binder. I believe it was a recipe that originally came from The Culinary Institute of America.

This has been broken up into sections with a slideshow for each so you can view the steps as well. The slideshow includes a pause button as well as forward and rewind. Just hover over the image and the control panel will become visible.

Pastry Cream
1. Combine cornstarch with 1/4 cup of the sugar and stir in 1/2 cup of the milk.
2. Blend egg yolks into cornstarch mixture and stir until smooth.
3. Prep ice bath  (ice cubes an cold water) and set aside until later.
4. Combine remaining 1 1/2 cups milk with the rest of the 1/2 cup sugar and pinch of salt in pan over medium heat. Bring to boil. Then remove from heat.
5. Temper egg mixture by gradually adding about a third of hot milk mixture to eggs. Whisk mixture at the same time. . Then add the rest of milk mixture slowly while stirring.
6. Return the combined milk/egg mixture to pan and continue to cook over medium heat. Make sure that you are watching closely and that you continue to whisk quickly.  Bring to boil and it will thicken. You should see marks from your whisk in the cream. This is how you will know it is ready -  Take off heat.
7. Stir in vanilla and butter.
8. Transfer to ice bath for approx 30-40 mins. Stir every 10 minutes until cool.
9. Cover with saran wrap to make sure it doesn’t form skin at top. Place in refrigerator until you are ready to use (you can store for 2-3 days).

Éclair Dough
1. Preheat oven to 375 Degrees Fahrenheit. Line two baking sheets with parchment paper. Create and trace templates with pencil to ensure size is consistent. Make sure that the marked side faces down so you can see outline through paper but not get pencil on the dough.
2. Combine milk, butter, sugar, and salt in saucepan. Bring mixture to a boil over med-high heat.
3. Add the flour all at once. Turn down and cook on medium heat, stirring constantly until dough comes together and pulls away from sides of pan. Should take about 3- 5 minutes. Remove from heat.
4. Transfer to bowl of stand mixer fitted with paddle attachment. Beat on medium speed until reaches 98.6 Fahrenheit.
5. Add eggs one at a time.
6. After each egg, mix thoroughly, and then mix in the egg white last.
7. The dough batter should appear thick, glossy and sticky.
8. Spoon onto parchment paper outline and smooth with small spatula or knife to make even and smooth. If sticking, you can dip knife into water first.
9. Bake éclairs 20 minutes at 375 and then WITHOUT OPENING OVEN door turn down to 325 and cook for another 20 minutes. They should be golden brown. Let cool completely.

Chocolate Glaze
1. Stir together cream and corn syrup in pan and bring to boil over medium heat.
2. Remove from heat and add the semisweet chocolate.
3. Let sit for approximately 3 minutes and then stir until smooth (can make 1-2 weeks ahead).

Diplomat Cream
1. Sprinkle gelatin over the cold water and stir to break up any clumps. Let gelatin soften in water for 2 minutes. Then, heat for 20 seconds in microwave.
2. Stir  microwaved gelatin liquid unto pastry cream. The pastry cream will be thick, so mix well.
3. Whip cream until holds medium peaks.
4. Fold whipped cream (three additions) into pastry cream/gelatin mixture.
5. Use right away - Place in pastry bag to pipe into éclairs.

Assembly
1. Create a hole in both ends of baked éclair – a chopstick or skewer works. I use the end of my candy thermometer.
2. Fit pastry bag with tip the size of the hole and fill bag with diplomat cream.
3. Pipe into éclairs using holes at both ends. Be generous. I like the cream to ooze out of the ends and crevices.
4. Make sure your chocolate glaze is warm.
5. Then slowly pour chocolate glaze over top…I like it to drip over the sides.
6 Repeat until they are all covered.
7. Once cooled and chocolate glaze is firm, lightly drizzle corn syrup over top.
8. Look at them! Take a minute to feel proud of what you just accomplished! Yes, you can talk to them :)

Staten Island Half Marathon finish line treat with my "Buttermates" -
friends Cindy, Elvia and Sally

EAT and run, run and eat, or, eat and lay on the couch – whatever you’d prefer. At one time or another I have done all three :0

Hooray! You did it :) Take time to celebrate every accomplishment.

Love, Butter