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“This is my take on Eclairs ( i use caramel to dip them in)”
READY IN:
1hr 45mins
SERVES:
6-8
YIELD:
12-14 Eclairs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Make Pate a Choux dough: boil water, butter and salt then add flour, mix till it forms a ball then add 1 egg at a time. Pipe dough into "golf ball" sized shape, bake in oven for 10 mins then set oven to 350 degrees and bake for 10- 12 mins until golden brown. let them cool completely. Make Pastry Cream: heat milk and vanilla in medium sauce pan, meanwhile whisk egg yolks and sugar until the mixture becomes a pale yellow. add corn starch to the egg mixture, once milk mixture begins to simmer add it to the egg mixture. whisk until all clumps have dissolved , then put mixture back into the sauce pan and bring to another simmer, or until it becomes thick. Once it has thickened put Pastry Cream into a bowl and cover the surface of the Cream with plastic wrap (prevents a film from forming on the surface) and refrigerate. Make Caramel: Melt butter and brown sugar in sauce pan, boil mixture until sugar granules have dissolved and you begin to smell the mixture caramelizing. add the half and half and vanilla, Make Eclairs: put your pastry cream in a piping bag with a round tip. take the Pate a Choux pastries and fill them with the cream, then dip the tops of them into the caramel. Enjoy.

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