Homemade Boston Cream Eclair
July 31, 2015
Homemade Boston Cream Eclair made with simple pate au choux, filled with homemade vanilla bean custard and topped with rich chocolate ganache.
- Prep: 5 hrs
- Cook: 45 mins
5 hrs 45 mins
Custard: (You will need to prepare that the night before or few hours ahead.)
Heat milk, heavy cream, butter and vanilla bean until simmering. Take off heat when the mixture starts to simmer. Cut vanilla bean open and scrape out the seeds. Whisk vanilla seeds back into milk mixture.
In a small sauce pot, over medium heat, add butter, sugar, vanilla extract and water. Bring to simmer and stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily.
Transfer batter into a piping bag and pipe thick lines of pastry that are about 1½ inches in width and 3 inches in length. Don't make them flat, they should be almost an inch high. (Choux pastry is very easy to manipulate in shape and design too, you can play around with that if you want.)
Fill a piping bag, fitted with a long, narrow tip, with prepared cold custard. Gently insert the tip into the slightly cooled pastry and squeeze desired amount of cream into it. (Try not to overfill or it will be difficult to eat.) You should have enough custard to fill all the pastry.