- Preheat oven to 425°F
- Fill a pastry bag (fitted with 1/2 inch tube) with the pâte à choux.
- Lightly grease and flour a baking pan and pipe small éclairs into it.
- Brush egg wash on top and slightly smooth the éclairs.
- Bake in upper third of oven for 15 minutes without opening the oven.
- Reduce the temperature to 375°F.
- Bake for an additional 10 minutes or more if not browned and crisp on all sides.
- For small puffs, turn oven off after the initial 15 minutes and leave them in the oven for another 10 minutes.
- Fill as desired.
Assemble and measure all ingredients before starting. Work quickly. For one cup:
1 1/2 Tbsp of all purpose flour
1 1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac
- Sift flour in 2 quart mixing bowl.
- Add sugar and mix well.
- In a small bowl, beat the egg yolk slightly with a fork.
- Knead 2 Tbsp of butter with the heel of your hand and reserve.
- In a 2 1/2 quart saucepan bring the milk to a boil.
- Pour half the milk in the flour bowl and beat quickly until smooth.
- Add the egg yolks and blend well.
- Pour this mixture into the remaining milk (bring back to the boil if necessary) and cook for 30 seconds or until thick.
- Cool by putting bottom of pan in cold water. Continue beating.
- When just warm, add rum.
- Whisk in the butter and mix until incorporated.
- Cover and refrigerate.
- Bring 1/4 cup of whipping cream to a boil.
- Melt in it 2 oz of bittersweet chocolate (Lindt or Tobler) in small pieces.
- Add rum.
- Put icing in warm plate and dip tops of the éclairs in it. Hold upside down for a few seconds.
- Serve immediately. If you refrigerate the éclairs, they lose their shine.
- If you keep them outside the refrigerator, the crème patissière deteriorates quickly.