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Heart-Shaped Chocolate Éclairs

Pastry Cream:
1 vanilla bean
½ cup white sugar
5 tablespoons cornstarch
½ teaspoon kosher salt
giant egg
giant egg yolks
2 cups complete milk
4 tablespoons bloodless unsalted butter, cubed

Pâte à Choux:

4 tablespoons unsalted butter, cubed
½ cup water
½ teaspoon kosher salt
½ cup all-purpose flour
giant eggs



½ cup heavy cream
¾ cup darkish chocolate chips
For Serving:
½ cup sparkling raspberries, or to taste
1 teaspoon cocoa powder, or to taste
1 teaspoon powdered sugar, or to taste

Step 1
Prepare the pastry cream: Cut vanilla bean in 1/2 crosswise, then reduce a slit lengthwise down every half. Use the side of the knife to scrape out all the seeds. Discard the pods or reserve for some other use.

Step 2
Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk tillproperly combined.


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