Éclairs with Almond Pastry Cream
Show up at a party with these chocolate-dipped Éclairs with Almond Pastry Cream, then listen to the oohs and aahs! They only look fancy — they're actually quite simple to prepare with the help of pâte à choux, a thick and sticky pastry dough is typically made from just four ingredients — flour, butter, eggs, and water.
FOR THE PASTRY CREAM, WHISK:
FOR THE GLAZE, HEAT:
For the pastry cream, whisk together ¼ cup sugar, cornstarch, salt, yolks, and 1 egg in a bowl.
Combine remaining ¼ cup sugar and almond paste in a saucepan. Add milk and heat over medium until steam begins to rise from the pan.
Slowly add half of the milk mixture to the egg mixture, whisking constantly. Return egg-milk mixture to pan and bring to a boil; whisk constantly until thickened, about 2 minutes.
Off heat, whisk in 2 Tbsp. butter and almond extract until butter is incorporated. Transfer pastry cream to a bowl and cover surface with plastic wrap to prevent a skin from forming; chill until cold.
For the glaze, heat chocolate, water, and 1 Tbsp. sugar in a saucepan over medium-low until chocolate melts. Off heat, whisk in 1 Tbsp. butter.
Poke two holes into the bottom of pastry shells using a piping tip. Pipe in pastry cream until éclairs feel heavy for their size.
Dip tops of éclairs into chocolate glaze; garnish with sliced almonds.
To thoroughly incorporate the sugar into the almond paste, use your fingers.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 93mg 31%
Sodium 107mg 4%
Carbs 17g 5%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.