Directions:

CHOUX PASTE

• 1. In a saucepot, bring milk, butter, sugar, and salt to a boil. Remove pan from heat and add flour. Mix vigorously using a rubber spatula until fully incorporated into liquid. Return to heat and dry out choux paste until it comes away from the sides of the pan.
• 2. Transfer choux paste to the bowl of a stand mixer with the paddle attachment. Cool paste on speed 1 until approximately 120°F. Incorporate eggs in several rounds, ensuring addition of egg is fully mixed into paste before adding the next amount.
• 3. Set bakers oven to 350°F with an open vent and prepare a greased tray. Place choux paste in a pastry bag with a #20 pastry tip and pipe out 5 in eclairs, roughly 35 g each. Bake for 15 minutes, or until puffed and golden brown. Set aside until assembly.

VANILLA PASTRY CREAM

• 1. In a saucepan, heat together milk, cream, and vanilla paste. In a separate bowl whisk together yolks, sugar, and pastry cream powder. Temper into hot milk mixture and heat until thickened.
• 2. Remove from heat and slowly incorporate butter. Cover with plastic wrap and refrigerate until cooled completed.

VANILLA FONDANT

• 1. In a saucepot, bring syrup and vanilla paste to a boil. Remove from heat and combine with fondant and glucose.
• 2. Temper mixture to roughly 100°F and add melted cocoa butter. If necessary, adjust consistency with additional syrup. Keep warm for assembly.

ASSEMBLY

• 1. Place pastry cream in a piping bag with a #7 pastry tip and fill eclairs through three holes with roughly 80 g of cream. Dip into fondant to coat evenly.