Éclair recipe

Hi guys, hope you had an amazing week! In this weeks dessert recipe I will show you how to make a french delicacy called Éclair. The recipe it self is made with a dough that is called "pâte à choux". Filled with pastry cream and topped with chocolate ganache, these cream puffs are light and fluffy simply soooooo delicious. Simply follow my steps and enjoy this wonderful dessert.
Also, be sure to Subscribe to my YouTube channel for free online cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1 

Pâte à choux
1 cup milk
1 cup water
1 cup unsalted butter
1 1/2 tsp salt
1 tbsp. granulated sugar
1 1/2 flour
5 eggs (room temperature) 
Pastry cream
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp. all purpose flour
1/4 cup cornstarch
250g Mascarpone

Chocolate ganache
1/2 cup heavy cream
1/2 cup chocolate chips
1/2 tsp vanilla extract

Cream Pastry

Step 1
  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it because light yellow. 
 Step 3 
Add your flour and cornstarch. Whisk until well combined.
Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
Step 6  
Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
  Step 7 
Whip the pastry cream with the mascarpone until well combined and refrigerate until needed.   
Preheat your oven at 350' F
Step 8
Choux puff pastry
Bring to boil milk, water, butter, salt and sugar in a medium size saucepan.
Step 9
Add, flour and whisk. Continuously stir over heat with a spatula and cook for about 1-2 minutes. 
Step 10
Once your mixture looks like dough, transfert it to your electric mixer and mix on low until it cools a bit.
Step 11
Add one egg at the time and beat until it becomes smooth. (at first your dough will not come together but continu beating until it becomes smooth)
Step 12 
Transfert your dough into a piping bag, with a large round nozzle tip. Pipe stripe shapes into desire length onto cookie sheets lined with parchment paper (take note that they will enlarge once baked). Bake 30-40 minutes or until they are golden brown. Transfert them onto a cooling rack. 
 Step 13
 Insert your filing nozzle and fill each puffs with your pastry cream. (filling cream nozzle) https://amzn.to/2JVjtB7
 Step 14
Chocolate ganache
In a medium size saucepan, bring to a boil cream just until bubbles start to appear. Remove from stove and pour hot cream over chocolate through a strainer. Let it set for a few minutes. Add vanilla extract and stir until all the chocolate has melted. Let it cool completely before using it. 
Step 15
Dip your éclairs into the chocolate. Place them on a rack until the chocolate sets. These are best served the day they are baked.

KitchenAid mixer: https://amzn.to/2xa8X3Q
Wilton round plain large nozzle:  https://amzn.to/2lhqP3W
Wilton cream icing piping nozzle: https://amzn.to/2rGfM6X
Cooling rack: https://amzn.to/2tbn70b
Silicone whisk: https://amzn.to/2t5gYT8