Ingredients
FOR THE CUSTARD:
1-1/4 cup Whole Milk
1/2 cups Sugar
3 Tablespoons Flour
3 whole Egg Yolks
1/2 whole Vanilla Bean, Split Lengthwise
1 Tablespoon Butter
FOR THE DOUGH:
1/2 cups Water
1/2 cups Whole Milk
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For the custard: Heat milk in a small pot/saucepan (don't use a nonstick pot unless your whisk isn't metal) until it just comes to a simmer. Right away, in a large mixing bowl, whisk together the sugar and flour. Add egg yolks to the mixing bowl and use an electric mixer to incorporate them into the dry ingredients until it forms a paste. Slowly drizzle all the hot milk into the bowl, mixing the entire time so that you properly homogenize everything together. Pour this mixture back into the pot over medium heat and whisk constantly until it thickens up and the frothiness goes away. It will then start bubbling/boiling and just whisk for a few more seconds before removing the pan from the heat. Scrape the vanilla beans out of the pod and add them into the pot. Add the butter and whisk until it's all melted and incorporated. Cover the custard with plastic wrap, and make sure to make contact with the surface of the custard. Cool at room temperature for a few minutes before placing in the refrigerator to cool completely. For the dough: Preheat oven to 425°F. Line a baking sheet with foil and grease the foil. In a large pot over medium-high heat, add the water, milk, butter, sugar, and salt. Once it comes to a simmering boil, remove it from heat and quickly mix in the flour with a wooden spatula until fully incorporated. Put the pot back over the heat for 2 minutes, mixing the entire time. This is important for removing excess steam. Remove the pot from the heat and mix for another 3 minutes to slightly cool and release more steam. Little by little, add in the whisked eggs, stirring constantly until everything is fully combined and the dough is stretchy and thick. Use two large spoons to make 1 tablespoon-full round dollops of dough on the baking sheet. Give about two inches of space between dollops. Bake for 10 minutes and then reduce temperature to 350°F until golden brown (approximately 20 more minutes). Using a knife or wooden skewer, poke a small hole at the side of
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Silicone mold for uniform eclairs — perfect shape every time
Adjustable stand — hold cookbook or tablet at eye level while cooking
French patisserie encyclopedia — 210 recipes with step-by-step photos
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating