Raspberry & Vanilla Éclairs

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Ingredients:

Pate a Choux Dough:

• ½ c whole milk

• ½ c water

• ½ c unsalted butter

• 1 tsp salt

• 1 tsp granulated sugar

• 1 c all purpose flour

• 3 eggs

Craquelin:

• ½  cup unsalted butter (at room temp)

• ½ cup light brown sugar

• 1 cup all purpose flour

Pastry Cream:

• ½ cup sugar

• ¼ cup cornstarch

• pinch of salt

• 4 egg yolks

• 1 tbsp vanilla extract

• 2 cups whole milk

• 2 tbsp unsalted butter

Garnish:

• 1 cup raspberry jam (optional)

• 1 package raspberries

• 2-3 tbsp powdered sugar
   

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Instructions:

Craquelin:

1. In the bowl of a standing mixer, beat together butter and brown sugar until combined. Add the flour and mix until

   incorporated.

   2. Refrigerate the mixture for 10-15 min

   3. Remove from the refrigerator and sandwich the mixture between two sheets of parchment paper. Use a rolling pin

   to roll out the dough to 1⁄8 in thick. Return to the refrigerator to chill for 10 minutes.

   4. When ready to bake, lift off the top sheet of parchment paper and use a cookie cutter to punch out circles in the

   dough.

   Dough:

   1. In a saucepan, combine milk, water, butter, salt, and sugar and bring to a boil over medium heat.

   2. Turn the heat to low, and add all of the flour at once. Stir vigorously until the dough is smooth and a skin forms on

   the bottom of the pot. Continue stirring for 1-2 minutes.

   3. Transfer the dough to the bowl of a stand mixer/ or to a mixing bowl and mix on medium speed to cool the dough

   until it is slightly warm to the touch.

   4. Add the eggs, one at a time, mixing well after each one before adding the next.

   5. Transfer the dough to a piping bag fitted with a round tip.

   6. Line a baking tray with parchment paper and pipe out the dough into small coins (about 1 1⁄2 inches), at least 2 in

   apart.

   7. Place a cold craquelin disk on top of each one and bake at 350 degrees for 20-25 minutes. Then decrease the

   oven temperature to 300 and continue baking for 10-15 minutes.

   8. Transfer to a cooling rack and cool completely.

   Pastry Cream:

   1. In a mixing bowl, whisk together sugar, cornstarch, and salt.

   2. Add the egg yolks and milk and mix well.

   3. Transfer the mixture to a saucepan and bring to a boil over medium heat.

   4. Boil for about a minute, then remove from the heat and add vanilla extract.

   5. Immediately strain the pastry cream through a fine-mesh sieve into a mixing bowl.

   6. Whisk for a minute to cool down slightly, then mix in the butter, one tablespoon at a time.

   7. Cover with plastic wrap and refrigerate until cooled.

   Assembly:

   1. Use a sharp knife to cut off the top of the eclair shell.

   2. Fill with raspberry jam, fresh raspberries, and piped pastry cream.

   3. Add the eclair cap and dust with powdered sugar.