- 3 cups whole milk
- ½ cup sugar
- ¼ tsp salt
- 1 tsp Amoretti Madagascar Bourbon Vanilla Extract (2 fold)
- 2 pumps Amoretti Madagascar Bourbon Vanilla Bean Syrup
- ¼ cup corn starch
- 1 Tbsp flour
- 4 large egg yolks
- ¼ cup butter
- 2 cups heavy whipping Cream
Pate a Choux
- 1 cup water
- ½ cup unsalted butter
- ⅜ tsp salt
- 1 ¼ cups flour
- 4 large eggs
- 1 cup chocolate chips
- ½ cup heavy whipping cream
- In a sauce pan, combine 2 ½ cups milk, sugar, and salt. Simmer over medium heat, dissolve the sugar.
- In a separate bowl, whisk together the remaining ½ cup of milk, cornstarch, flour, and egg yolks.
- Whisk some of the hot mixture in with the egg mixture to temper the eggs.
- Pour the egg mixture through a strainer (this will help get out egg clumps) into the rest of the simmering milk. Bring to a boil, stirring constantly until mixture thickens.
- Remove from heat and stir in the butter, vanilla extract and syrup.
- Cover with plastic wrap (touching the surface of the cream so it doesn’t get a film) and chill until completely cooled.
- Once cooled, whip up the whipping cream and fold into the Pastry cream.
Pate a Choux
- In a saucepan over medium heat, combine water, butter, and salt.
- Heat until butter is melted and bring to a rolling boil.
- Remove pan from heat and add the flour all at once stirring vigorously.
- Return to medium heat for less than a minute, stirring the whole time, until smooth.
- Remove from heat and let cool for 5-10 minutes.
- Transfer dough into mixer and add 1 egg at a time, Scraping the bowl as needed. Once last egg is added, mixture will become smooth.
- Put dough into piping bag and pipe a line of dough (about 2- 2 ½ in. long, 1 In wide). Dough will grow to about 2-3 times the size of the unbaked piped dough.
- Bake at 350°F for about 20-30 minutes, or until medium golden brown. Rotate only if browning is uneven. Leave the oven door closed if possible to keep the shells from falling.
- Make a small incision in the top of each puff and bake for an additional 5 minutes to let moisture out.
- Once they are cooled, cut in half (leaving connected like a clam shell, if desired). This will help them from becoming soggy
- Cool shells completely, then fill with pastry cream.
- Heat the heavy cream and pour over chocolate to melt it down into chocolate topping.
- Top eclairs with chocolate, let cool, and enjoy!