Eclaire shells ingredients:
1 stick unsalted butter
1 cup water
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
In a medium sized saucepan, add the water, unsalted butter, and salt, and bring to a boil over high heat. Reduce the heat to medium and add the flour all at once. Stir rapidly and vigorously with a wooden spoon until blended.
The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left. The mixture will form a dough ball that will pull away from the sides of the pan. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Continue to cook for a couple minutes.
Remove the pan from the heat and let cool. Add eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. Wait until eggs are completely absorbed before adding more The dough should become rather creamy a little soft and a little sticky, but be able to hold its shape.
Preheat oven to 425*F.
Spoon out small balls of the dough onto parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and bake for 10 minutes at 425*F. Reduce the oven heat to 350*F. Bake for 30 to 40 minutes or until the shells are a nice golden brown color and when split, are dry inside.
Turn the oven off and, with the oven door slightly open, let the shells dry out for 10 - 15 minutes. Remove from oven and let cool on a wire rack. Cut the pastry shells in half and pull out any strands of soft dough. Fill with vanilla filling.
Replace the top half of the pastry shell on the vanilla filling and dust with powdered sugar.
Vanilla filling ingredients:
1/3 cup granulated sugar
2 tablespoons cornstarch
pinch of salt
2 cups milk
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Mix granulated sugar, cornstarch and salt in medium 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly,until mixture thickens and boil. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in unsalted butter and vanilla extract. Bonn appetite!
Everyone loves vanilla puffs, but most cooks are afraid to try making them since they are considered time consuming and difficult to make. This is actually false, as they are quite easy to prepare and very impressive to serve.
My mother taught me to bake and I use lots of recipes from her abundant collection, including this one. I love to share my recipes with family and friends, and now you are my friends.
This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with anything you like, vanilla ice cream, chocolate filling, vanilla filling, and top with chocolate sauce or just dust with powdered sugar. Voila, a fabulous dessert that looks like you spent hours on.
This is a very easy french recipe and you can have a lot of fun baking it. If you follow my step-by step instructions you will be happy and satisfied about the work you did. It is a recipe for any festive occasions. Awesome recipe and so easy with such elegant results. It's very light and delicious.
The best things come in little packages with these melt-in-your-mouth puffs filled with vanilla filling.
With this recipe you will help to share and create good memories for your family and friends. An easy and impressive way to make a great dessert. Watch them how disappear in no time!"
Enjoy!
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