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Candy Frosted Éclairs filled with Crème Patisserie (French pastry cream) Pate A` Chou: Crème Patisserie  

Dessert: Cuisine: French
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Course: Dessert
Cuisine: French
Keyword: Baked, Éclairs, Filled Pastry
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Author: athomewithrebecka

Ingredients

Crème Patisserie (French pastry cream)

  • 5 egg yolks
  • 1 cup powdered sugar
  • 1 ½ tablespoons flour
  • 1 cup milk
  • ½ teaspoon vanilla
  • ⅔ cup heavy cream whipped

Ingredients: Pate A` Chou

  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup flout
  • 4 each eggs

Instructions

Crème Patisserie (French pastry cream)

  • Beat eggs and sugar, in a heavy bottom saucepan cook mixture over medium heat till thick (about 20 minutes), add flour, cook additional 8 minutes stirring constantly
  • Add milk, cook until thick and smooth
  • Cool, add vanilla, and fold in whipped cream, refrigerate until ready to use

Pate A` Chou

  • Bring water, butter and salt to a bowl, add flour all at once, and stir vigorously until mixture pulls away from the sides of the bowl
    Remove from heat and add eggs 1 at a time till well blended
  • Fill a large pastry bag with dough, using a large tip, pipe dough into heart shapes or mini éclairs
  • Place in preheated, 400 degree oven and bake for 30 minutes, reduce heat to 350 and bake additional 5 minutes.