Oral Allergy Syndrome Friendly Éclairs
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Learn more →Ingredients
10 servings
For the pastry cream
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar, divided
- 4 large pasteurized egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter, cut into small pieces
- 1 tsp pure vanilla extract
For the choux pastry
- ½ cup water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tsp granulated sugar
- ½ tsp fine salt
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 4 large eggs, at room temperature
For the chocolate glaze
- 4 oz dark chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
- 1 tbsp light corn syrup
Instructions
- 1
Make the pastry cream: Combine the milk, heavy cream, and half the sugar (1/4 cup) in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not boil.
- 2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until smooth and no lumps remain.
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