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Cream Puffs and Eclairs
~Make the Choux paste
In 4 qt saucepan over medium heat combine: 8 oz unsalted butter 2 c water 1 t salt Bring to a boil. Remove from heat. Add all at once: 2 c white flour Stir vigorously with silicone scraper until it forms a ball and cleans sides of pan. One at a time add and beat: 8 eggs Beat until smooth. Cool slightly. Lightly grease TWO 2/3 large size baking sheets. ~For Cream Puffs Drop into 24 large mounds 3 inches apart, swirling top of each. ~For Eclairs Put paste into large piping bag with a 'coupler' which makes a round opening. Pipe the paste into 20 5 inch x 1 inch rectangles. You can pour them from a silicone measuring pitcher and smooth the tops. This made more like 5 in x 2 in. Bake both sheets 25 minutes at convection bake 375*. Switch racks and bake another 20 minutes. If they seem to be browning too much, turn down to convection bake 350* when you switch racks. Remove and slit side of each puff. Bake another 10 minutes. Turn off oven and keep in another 10 minutes to dry them. Cool thoroughly before assembling them. ~Make Vanilla Pastry Cream
In 2 qt saucepan combine: 3/4 c sugar 1/4 c white flour 1/2 t salt Whisk in: 1 1/2 c milk Cook and stir over medium heat until mixture thickens and boils. Boil 1 full minute. In another bowl beat 6 egg yolks slightly. Stir in a small amount of milk mixture into the yolks. Slowly pour and stir egg mixture into the saucepan. Cook and stir again until it thickens and coats a spoon well. DO NOT BOIL. Remove from heat and stir in: 2 t vanilla Cover and cool. Chill well. Beat: 2 c heavy cream into stiff peaks With silicone spatula gently fold cream into the well chilled custard.
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