Petite Eclairs
Easier than Eclairs but with all the same luscious ingredients within just a couple of bites! No French Patisserie required - just your own kitchen!
“Pate Choux”, the French eclair and cream puff pastry is known as the only pastry that is cooked twice; first to a boil in a pot, and second, baked in the oven.
Don’t let these delicate puffs intimidate you as they do many bakers. I teethed on eclairs as my mother had conquered the exacting recipe early on and it was a favorite family dessert. She was unique among her friends for having mastered forming the elongated “hotdog bun” shape for the eclair and cooking them until crispy on the outside but still tender in the middle.
But these are a bit easier to make and just the right amount for those how doubt they “could eat a whole eclair” of which I would not be one. I’m sure I could eat several of the “whole” things! This is a mini-version and you can make this most famous of French pastries too. Carefully and exactly follow the recipe, no shortcuts allowed, time precisely and “Voila”! You will puff with the best of them.
French “Creme Patissiere”, “Creme Pate” or smooth vanilla pastry cream is similar to what we use for vanilla cream pie fillings and puddings and not hard to make, but does require stirring and close attention so as not to scorch while cooking. My favorite chocolate topping is a good ole’ american buttercream frosting with plenty of butter. Some prefer to use ganache with is easy to dip the top of each puff into, but the buttercream is easier to pipe or swirl on decoratively with a spatula. Whichever you prefer. So muster up your confidence and give these a try - the smooth vanilla cream in the middle in contrast to the crisp of the puffs, and the buttery chocolate to pull it all together, are certainly worth the effort. I would just ask that you save some for me!
Petite Eclairs
For Choux Pastry Puffs: 1 cup water 1/2 cup butter (1 stick) 1 cup flour ½ teaspoon. salt 4 eggs
For Vanilla Cream: 1 cup sugar 1/2 cup flour 3 1/2 cups whole milk 1/2 teaspoon salt 4 egg yolks 3 tablespoons butter 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup white corn syrup 3/4 cup water dash of salt 1 teaspoon vanilla
For Chocolate Buttercream Frosting:
3/4 cup butter (1 1/2 sticks) softened 1/2 cup unsweetened cocoa powder 1/2 cups powdered sugar 1/4 cup milk 1 teaspoon vanilla extract dash of salt
TO MAKE PASTRY:
-Bring the 1 cup water and butter to a boil in a medium saucepan. Stir in flour and salt with wooden spoon over medium-high heat for about 1 minute, until mixture pulls from the sides of the pan and forms a ball.
-Turn mixture into an electric mixer and mix for 1 minute. Add 1 egg at a time, beating well after each, until mixture is smooth.
-Spoon mixture by teaspoonsful onto an un-greased cookie sheet or pipe mixture from a pastry bag with a round tip into balls about the size of a large walnut.
-Bake in 375 degree oven until puffed and golden, about 30-40 minutes. Remove from oven, poke a small hole in the side with the tip of a small knife and let cool.
TO MAKE VANILLA CREAM (Pastry Cream)
-In a medium saucepan, combine flour, salt and sugar. Gradually stir in milk. Cook and stir frequently over medium heat till thickened and bubbly, about 10 minutes. Reduce heat, and cook and stir 2 minutes more. Remove from heat.
-Separate egg yolks from whites; discard whites or save for another purpose. Beat egg yolks slightly. Gradually whisk 1/2 cup of the hot mixture into yolks. Return egg mixture to saucepan, whisking briskly until it comes to a gentle boil then cook and stir 2 minutes more.
-Remove from heat. Stir in butter and vanilla. Allow to cool 15 - 20 minutes, stirring occasionally. Pour into a plastic or glass bowl and lay a piece of plastic wrap gently on the top of the pudding.
-Chill at least 1 hour. Fill a pastry bag fitted with a long slender tip with cold pastry cream and pipe into cool puffs. (If you don’t have a pastry bag with the correct tip, you can slice the top 1/3 almost off each puff, trying to keep it attached. Fill the puff cavity with a spoonful of pastry cream and replace the lid. Chill until ready to frost.
To make Chocolate Buttercream:
-Place butter into a large mixing bowl and beat on medium speed until smooth and creamy - 2 minutes. In another bowl gently mix flour and cocoa together until all lumps are whisked out of the cocoa Add alternately with milk to the butter, mixing on low speed until the flour/cocoa mixture is well absorbed. Add vanilla and salt and mix on high speed until smooth and creamy.
Place frosting in a pastry bag and using a large star tip, pipe frosting thickly on top of each puff in a decorative fashion, Or place about a tablespoon of frosting on the top of each puff and using a spatula or knife, spread and swirl the frosting to cover the top of the puff. Keep chilled until serving. Remove about 15 minutes before serving to allow to warm up slightly. Makes 20 - 24 Petite Eclairs.
Fill the puffs by piping the pastry cream into the cooked choux pastry.
Baked until golden, cooled puffs are then filled with cooled pastry cream.
Spread and swirl chocolate buttercream on top half of filled puffs.
Serve Petite Eclairs slightly chilled and dust with powdered sugar, if desired.
A petite bit of French Pastries’ Heaven!
Frost by piping chocolate buttercream on top with a star tip, or spread and swirl on with a spatula.
