Cream Filled Eclairs

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
about 1 dozen

Ingredients
Directions

Preheat the oven to 400 degrees F. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a bowl, of an electric mixer. Beat the dough on medium speed and add the eggs, 1 at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto a parchment lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling. Place the pastry cream in a pastry bag, fitted with a round tip, and fill each shell with the filling. Dip the top of each eclair in the chocolate. Set aside until the topping as set. Place the eclairs on a platter. Garnish with confectioners' sugar

PASTRY CREAM:

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. Yield: about 2 cups


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3.3 13
um... question O.O is it supposed to be kinda soupy? O.O.... cause i made the "dough" just now.... and its freaking me out!!! item not reviewed by moderator and published
3/4 cup Cornstarch was definitely wrong for the filling. Taste like Chalk would be spot on! Gotta remember to look at comments before using recipes. What a waste, was just looking to fill the Pate a Choux I made. Will have to try another recipe for filling. item not reviewed by moderator and published
i have only made this once, but it is a little bit gross... don't enjoy the cream fillng, so next time i will use paula deen's filling instead. item not reviewed by moderator and published
So the pastry part worked and tasted really good, but the cream, o wow, so gross (this could also b because we used potato starch instead of corn) but it was just disgusting and an embarrassment to put my name to. item not reviewed by moderator and published
I've tried other recipes for pate a choux, but Emeril's is the best. I have to hand it to the guy, these eclairs are awesome. You don't have to put chocolate on top if you don't want to, they are still delicious. Also, you can make cream puffs instead of logs. Don't bother piping the cream in with a pastry bag, just carefully cut them in half and fill with a spoon; it's easier and no one will notice or care. item not reviewed by moderator and published
Unfortunately, I read the comments after the fact. Next time I will check with all of you first. Ditto on the cream filling - way too much cornstarch. I tried to lighten with whipped cream, but it still tasted chalky. My dough came out soft also, the puffs didn't rise enough, and the baking time could be shortened. item not reviewed by moderator and published
When I made this, the dough came out really soft. Not sure if that was something I did or part of the recipe, but I wouldn't recommend making this with a larger pastry - no more than 3" long. I didn't try to the custard recipe thanks to some warnings from other reviews, but I will say that, in general, I try to be very minimalist with cornstarch, adding it 1 T at a time until the custard stiffens. item not reviewed by moderator and published
This is a good creme filling except for the fact that it is FAR too sweet. I cut the sugar from 1 1/2 cups to 1/2 cup, I also added 1 tsp of vanilla. item not reviewed by moderator and published
the puff pastry is the best I ever tasted...and I was a pastry chef,,,but the filling was not a good one.... in a hurry? Use French Van. Instant Pudding with 1 1/4 cups of milk, when firm add a couple of TBLS. of Cool Whip and it is the best tasting fast homemade custard,,,no will tell the difference...and then this recipe is a 5 star....... item not reviewed by moderator and published
very good item not reviewed by moderator and published
Mine didn't separate like it said to expect, but it was very thick and had an odd taste - possibly from all that cornstarch. I whipped some cream and folded it in to lighten the texture. I'd try a different recipe next time item not reviewed by moderator and published
the recipe had a mistake in it..but it's 1/4 cup of cornstarch instead of 3/4 cup.. was easy to make and i'll keep this one in my card file. item not reviewed by moderator and published
The dough for the eclairs is GREAT and easy. Just watch the temp and time. However, the cream filing calls for 3/4 cup of cornstarch. This must be a misprint. Filling tasted like chalk. Had to substitue vanilla pudding. Bet the amount of cornstarch should be 3/4 tablespoon or even 1/4 cup. Good luck! item not reviewed by moderator and published

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