Miniature Eclairs with Boston Cream Filling

Directions

1. INGREDIENTS: -For the Pastry: 1/2 C (1 stick) butter 1 C water 1/8 tsp salt 1 C all-purpose flour 4 medium eggs -For the Filling: 1/2 C granulated sugar 1/4 C flour 1 1/2 C milk 6 large egg yolks 2 tsp vanilla extract Pinch of Salt -For the Frosting: 2 tbsp butter 2 tbsp cocoa powder 1 C confectioner’s (powdered) sugar 2 tbsp milk 1 tsp vanilla extract
2. Make the pastry dough first: In a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl, cool for 5 minutes. Stir in eggs 1 at a time, beating well after each addition. Let rest at room temperature while you preheat oven to 400F, prepare a baking sheet. Make the filling next: In another saucepan, mix sugar and flour. Gradually whisk in milk, egg yolks, vanilla and salt. Bring to a boil for 1 minute, whisking constantly. Strain into a bowl, chill for 30 minutes. While the boston cream filling is chilling, drop the pastry dough into 12 mounds, about 5 inches apart on baking sheet(s). Shape each mound into a 4x1/2 inch rectangle and round the corners, piling dough towards the center. Bake until golden, about 35 minutes. Remove from oven, make a 1-inch long slit on the side of each eclair and reduce heat, baking another 10 minutes at 375F. Cool on a wire rack. (HINT if you’re in a bit of a rush, you can place the wire rack on a shelf in the fridge to expedite the cooling process without compromising the integrity of the pastry!) To make the frosting, heat butter and cocoa powder over low heat, stirring until butter is melted. Remove from heat, stir in sugar, milk, and vanilla until smooth. Pipe the cream filling into the center of cool eclairs, and spread the tops with chocolate frosting. Voila! You’ve made some tasty pastries :-)