Bubble Eclairs Food

ECLAIRS

Steps:

• Preheat your oven to 350 degrees
• In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil. When boiling, add the pastry flour and mix well. Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time. Mix until all ingredients are combined well. Remove the batter from the mixer and pour into a pastry bag. Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper. Bake at 350 for 45 to 50 minutes.
• In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil. In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch. Add the eggs and yolks and mix until well combined. Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk. Bring the pastry cream to a boil. Remove from the heat and strain it through a fine sieve into a medium bowl. Cover with plastic wrap that touches the cream itself. Refrigerate until ready to use. Pastry cream will stay fresh covered and refrigerated for up to 1 week. Yield: approximately 4 cups
• Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.

ECLAIRS

Steps:

• For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.
• Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.
• Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.
• Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.
• For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.
• For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.
• For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.
• Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set.