Pâte à Choux aka Cream Puffs
Farideh Sadeghin
SHARE
"[Classic

Classic Eclairs

Classic Eclairs

Use this basic pastry cream to fill all kinds of cream puffs, layer cakes, and eclairs.

Yield: makes About 4 cups
Time: 30 minutes

Ingredients

  • 1 cup sugar
  • 9 egg yolks
  • 6 tbsp. cornstarch
  • 6 tbsp. unsalted butter
  • 4 tsp. vanilla extract
  • 3 cups milk

Instructions

  1. Whisk sugar, yolks, and cornstarch in a medium saucepan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3 to 5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.

MORE TO READ