Eclairs with Caramelized White...Eclairs with Caramelized White Chocolate Pastry Cream

You can never have too many side dish recipes, so give Eclairs with Caramelized White Chocolate Pastry Cream a try. This recipe makes 12 servings with 323 calories, 6g of protein, and 20g of fat each. For 72 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 461 person have made this recipe and would make it again. This recipe from Joanne Eats Well with Others requires water, dulcey blond chocolate chips, salt, and custard powder. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 35%. If you like this recipe, you might also like recipes such as Easy Eclairs, Almond Pastry Cream, and Apple Tart + Spiced Pastry Cream + Cinnamon Shortbread.

Ingredients

Cooking Instructions

1. 01

   To make the pate a choux, combine the flour and sugar in a small bowl. Set aside.In a medium pot, combine the water, butter, and salt over medium heat, stirring as the butter melts. Increase the heat to medium-high and bring to a simmer.

2. 02

   Remove the pan from the heat and stir in all of the flour/sugar mixture. Continue to stir until the texture has a paste-like consistency, about 2 minutes.

3. 03

   Place over medium heat and stir for 1-2 minutes, or until the dough starts to pull away from the sides and bottom of the pan. It should be glossy.

4. 04

   Transfer the dough to the bowl of a stand mixer and mix on low for 30 seconds.

5. 05

   Add the eggs one at a time, only adding the next when the previous one has been totally incorporated. Preheat the oven to 37

6. 06

   Transfer the dough to a pastry bag fitted with a large French star tip. Line two baking pans with parchment paper. Pipe the first eclair in a straight line, onto the parchment-lined baking pan, until it is about 6 inches long. Pipe 5 more eclairs on that pan. Repeat with second pan. Wet your finger and use it to smooth out any raised pieces of dough on the ends.

7. 07

   Put the pans in the oven and reduce the oven temperature to 35

8. 08

   Bake for 40 minutes, rotating the pans halfway. Lower the oven temperature to 325 and bake for another 20 minutes. Lower the temperature to 300 and bake for 10 minutes. Allow to cool completely before filling.To make the pastry cream, melt the white chocolate in the microwave in 30-second increments, stirring after each. Set aside.