Eclairs

    Eclairs are one of my weaknesses.  I try very hard not to look at them in pastry shops because I know I will buy one and eat it and want another.  
     Now I have a recipe that tastes very much like the eclairs I had in France.  I'm typing this with chocolate covered fingers and the taste of sweet white cream, as I take bites out of what is left, in between words.  Tomorrow I diet!...or cook more.  I'm not sure which yet.

     I am offering two fillings for this.  One uses uncooked egg whites and is more labor intensive.  If the thought of raw eggs bothers you, or you just want to hurry up and make the cream so you can start eating, then the second filling is for you.  

For the eclairs, I suggest that you measure all the ingredients first and have them ready.

Mix until glossy

   Eclairs:

1 cup of milk 
1/4 teaspoon of salt 
1/4 teaspoon of sugar 
1 stick of unsalted butter
1 1/4 cups of bread flour
3 large eggs
2 egg whites

Preheat the oven to 375 degrees.  Over medium heat, in a non-reactive pan, combine the milk, salt, sugar and butter and bring to a simmer.  As soon as the butter is melted, quickly add the flour and stir constantly with a wooden spoon for 3 minutes.

Transfer the mixture to a bowl of a stand mixer and mix to cool down with the paddle attachment.  Mix until it stops steaming then add the eggs and whites.  Continue mixing until completely incorporated and glossy.  

Put the batter into a pastry bag or plastic bag with a hole cut out, about the size of a hot dog.  On a silicon-lined sheet, pipe lines about 6 inches long.  Use a wet finger to pat down any peaks.

Bake for 20 minutes, then lower the temperature down to 325 degrees and bake for 20 more minutes.  Slice longways when cooled.

   Filling #1:
  
2 egg whites
2 teaspoons vanilla
4 Tablespoons milk 
4 Tablespoons flour
1 1/2 cups shortening (Crisco)
2 cups powdered sugar

Beat all ingredients except sugar until smooth and fluffy.  Add sugar and beat until smooth.

   Filling #2:

2 cups heavy cream
1/2 cups powdered sugar
1/2 teaspoon extract (vanilla or almond)

Mix all ingredients in a stand mixer with whisk attachment until stiff peaks form.


Put either Filling #1 or Filling #2 into pastry bag or plastic bag with a large hole and pipe into each eclair.

   Glaze:

1 cup heavy cream
8 ounces of milk chocolate, broken into small pieces

Heat the cream in a small pan until simmering.  Pour over the chocolate in a metal bowl and stir until smooth.  If there are still chocolate chunks, reheat on the stove top. 

Let cool slightly and thicken.  Spoon over the eclairs.

Keep eclairs refrigerated, unless you eat them all.