Ingredient 101 "The Éclair"

OHhhhhhh..... one of my personal faves!
(If they are made properly, of course. ;-)

Step #1
The Choux Pastry

Water, farm fresh eggs, unsalted butter & organic flour.

(Need exact measurements? For a detailed recipe click here.)

Boil the water & butter:
Add to your flour in one go and mix briefly:
Add your eggs one at a time:
Until you have a soft sexy silky smooth dough:
Pipe into Éclair shapes:
Bake until golden brown:
When cool enough to handle,
break apart (or slice if necessary) for filling.

Step #2
The Pastry Cream

Organic milk, eggs, corn starch, sugar & a vanilla bean.

I use:
4 cups milk
3 eggs
2.5 oz. starch
1 vanilla bean
8 oz. sugar

I use turbinado sugar for superior flavour.
Whisk it into your milk and heat until steaming.
Stir your corn starch and eggs together, then add a bit of the hot milk.
Mix until smooth and pour back into the hot milk whisking constantly.
Keep on medium heat, whisking until it suddenly gets lusciously thick,
like this:
Should you desire, at this point, you can fold in some melted chocolate for a double chocolate Éclair!

Step #3
The Chocolate Glaze

It would be at this point I would show you how to fill them.
But 2 things happened.
1) I can't pipe and photograph whilst holding the Éclair all at the same time
and
2) I got all excited because I immediately needed to eat one very very very fast for the foodporniness took hold of a hungry jin.

MMMmmmmm..... Yummy!!! Look:

A small token
to be taken
by a jin
and her Brit
to Stumpjacks
for cappuccino
live music
and a chance to sit.

Time for bed
after a midnight treat
a jin and her Éclair
Isn't that sweet?!