Eclairs
from ButterYum
makes about 20 (3 to 4-inch eclairs)
Ingredients
Pastry Shells:
1/2 cup water
1/2 cup whole milk
8 tablespoons unsalted butter
1 teaspoon table salt
2 teaspoons granulated sugar
1 cup all purpose flour
5 large eggs, beaten
confectioner's sugar for dusting
Filling:
pastry cream (recipe here)
Ganache Topping:
8 ounces dark chocolate (really good quality)
8 ounces heavy cream
Directions
In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.
Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.
Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes.
Add the eggs
adapted from pastry chef Bruno Albouze