Choux paste is the French name for this tender pastry we've simplified it by using piecrust mix. Variations include Peanut Butter-Chocolate Eclairs, Banana-Chocolate Eclairs, Mocha Eclairs, and Strawberry Cream Eclairs.
| 1-1/3 cups water |
| 1 (11-ounce) package pie crust mix |
| 3 large eggs |
| 2 egg whites |
| Vanilla Pastry Cream: |
| 2 large eggs |
| 2 egg yolk |
| ½ 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 chips |
| ¼ cup whipping cream |
| 2 tablespoons butter, softened |
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 1½-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° 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.
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.
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.
VARIATIONS:
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.
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. Makes 1-1/3 cups.
White Chocolate Glaze: Substitute 4 ounces chopped white chocolate for semisweet cocolate morsels.
VARIATIONS:
Peanut Butter-Chocolate Éclairs: Follow recipe for Vanilla Cream-Filled Éclairs, substituting Peanut Butter Pastry Cream 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 recipe for Vanilla Cream-Filled Éclairs, substituting Coffee Pastry Cream for Vanilla Pastry Cream.
Strawberry Cream Éclairs: Follow recipe for Vanilla Cream-Filled Éclairs, substituting Grand Marnier Pastry Cream for Vanilla Pastry Cream. Slice 1 quart strawberries, and spoon evenly into éclairs before filling with pastry cream. Top with White Chocolate Glaze drizzle with Chocolate Glaze.
