Custard Recipe For Chocolate Eclairs

Easy Chocolate Eclair Recipe (with Custard Filling) Mon Petit Four

WebJan 4, 2020 · Preheat the oven to 425°F. Place the butter in a medium saucepan, then follow with the sugar, salt, and water. Heat this mixture over low heat, stirring to help …

1. To a large bowl, add the eggs, egg yolk, and sugar - whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
2. Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
3. Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don't curdle into scrambled eggs!
4. Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.

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