Vanilla Cream-Filled Eclairs Recipe

Ingredients
<br>- 1 1/3 cups water
<br>- 1 (11 ounce) package piecrust mix
<br>- 3 eggs
<br>- 2 egg whites
<br>- Vanilla Pastry Cream:
<br>- 2 eggs
<br>- 2 egg yolks
<br>- 1/2 cup sugar
<br>- 1/3 cup cornstarch
<br>- 2 cups half-and-half
<br>- 2 tablespoons butter, softened
<br>- 2 teaspoons vanilla extract
<br>- Chocolate Glaze:
<br>- 1 cup semisweet chocolate morsels
<br>- 1/4 cup whipping cream
<br>- 2 tablespoons butter, softened
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.)
<br>step 3: 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.
<br>step 4: BAKE at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each eclair to allow steam to escape. Cool on wire racks.
<br>step 5: SPLIT eclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
<br>step 6: CAREFULLY spoon about 1/4 cup Vanilla Pastry Cream into each eclair; close top of each eclair over filling. Top evenly with Chocolate Glaze. Chill eclairs for 2 hours or freeze up to 1 month.
<br>step 7: 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.
<br>step 8: 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 eclairs.
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Ingredients
- 1 1/3 cups water
- 1 (11 ounce) package piecrust mix
- 3 eggs
- 2 egg whites
- Vanilla Pastry Cream:
- 2 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

Directions
step 1: 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.
step 2: 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.)
step 3: 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.
step 4: BAKE at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each eclair to allow steam to escape. Cool on wire racks.
step 5: SPLIT eclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
step 6: CAREFULLY spoon about 1/4 cup Vanilla Pastry Cream into each eclair; close top of each eclair over filling. Top evenly with Chocolate Glaze. Chill eclairs for 2 hours or freeze up to 1 month.
step 7: 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.
step 8: 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 eclairs.

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