When I was a little girl I hated ballet class. I was never one for intense negative emotion,
not for any virtuous reason, simply because I was, and am, a generally mild
mannered person. But ballet class I
hated. I can’t really recall any other
thing from my childhood that provoked that fierce a dislike. Not even chicken livers nor tennis
lessons…and that is saying a lot.
I was never a coordinated child and most certainly not
one that could ever stretch into gracefulness (sadly these attributes didn’t manifest
themselves in adulthood either). Neither
did I really enjoy physical exertions (that didn’t come with adulthood either),
preferring to burrow with a book and a big bowl of rice and beans liberally
laced with extra virgin olive oil and a spattering of red wine vinegar. I was round and soft and white with a mass of
wild curly hair (those attributes did decide to stay on into adulthood I am
sorry to report despite semi-starvation, scorching hair-straightening, and truly
death-defying tanning). Slap that into a
pink leotard in the middle of a flock of twirling, shiny-haired,
lighter-than-air little ballerinas and that, my dear friends, is my version of
hell.
one that could ever stretch into gracefulness (sadly these attributes didn’t manifest
themselves in adulthood either). Neither
did I really enjoy physical exertions (that didn’t come with adulthood either),
preferring to burrow with a book and a big bowl of rice and beans liberally
laced with extra virgin olive oil and a spattering of red wine vinegar. I was round and soft and white with a mass of
wild curly hair (those attributes did decide to stay on into adulthood I am
sorry to report despite semi-starvation, scorching hair-straightening, and truly
death-defying tanning). Slap that into a
pink leotard in the middle of a flock of twirling, shiny-haired,
lighter-than-air little ballerinas and that, my dear friends, is my version of
hell.
Not that the little ballerinas where bad people (now, wouldn’t
that have been horrid? You might as well
have thrown in the chicken livers!). Not
at all, in fact they were all quite nice and relatively harmless. I actually like ballerinas a lot – they are
lovely to watch! It’s just that,
heavy-footed and heavy-handed, I knew, even in my young and immature heart,
that I was in a place I so totally was not meant to be. And in my inexperienced youth, all I could helplessly
think was “why am I here??”
that have been horrid? You might as well
have thrown in the chicken livers!). Not
at all, in fact they were all quite nice and relatively harmless. I actually like ballerinas a lot – they are
lovely to watch! It’s just that,
heavy-footed and heavy-handed, I knew, even in my young and immature heart,
that I was in a place I so totally was not meant to be. And in my inexperienced youth, all I could helplessly
think was “why am I here??”
It’s been a very long time since ballet class, and I have
learned quite a few things about trying to stick a curly peg into a straight
hole. I have since learned to embrace
most things about myself (my hair and I, I fear, are still fated to remain frenemies). I am also learning to pay more
attention when I hear that voice plaintively ask “why am I here??” And realize that, no longer a child, I can
actually do something about it.
learned quite a few things about trying to stick a curly peg into a straight
hole. I have since learned to embrace
most things about myself (my hair and I, I fear, are still fated to remain frenemies). I am also learning to pay more
attention when I hear that voice plaintively ask “why am I here??” And realize that, no longer a child, I can
actually do something about it.
I am still heavy-handed however, which is why I can never
quite pull off delicate confections like éclairs. Unlike ballet class though, I love desserts, so I
do my best anyway.
quite pull off delicate confections like éclairs. Unlike ballet class though, I love desserts, so I
do my best anyway.
Vanilla Bean Éclairs
(pâte à choux and crème pâtissière slightly adapted from
Martha Stewart’s Baking Handbook, glaze slightly adapted from Sweetapolita)
Martha Stewart’s Baking Handbook, glaze slightly adapted from Sweetapolita)
For the vanilla bean crème pâtissière (pastry cream)
- 2 cups whole milk
- 1/2 cup sugar, divided in two
- 1 vanilla bean, split lengthways, seeds scraped
- A pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
For the pâte à choux (cream puff and éclair pastry)
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all purpose flour
- 4 large eggs, plus 1 large egg white if needed
For the vanilla bean glaze
- 1 vanilla bean, split lengthways, seeds scraped
- 1/4 cup whole milk
- 3 cups confectioners’ sugar
– Make your crème pâtissière. In a saucepan, combine the milk, 1/4 cup
sugar, vanilla bean and seeds, and salt.
Cook over medium heat until this comes to a simmer.
– In a bowl whisk the egg yolks, cornstarch, and the
remaining 1/4 cup sugar until homogenous.
Whisking constantly, slowly pour about 1/2 cup of the hot milk mixture
into the egg yolk mixture. Continue to
add the milk mixture, about a half cup at a time, whisking, until everything is
incorporated.
remaining 1/4 cup sugar until homogenous.
Whisking constantly, slowly pour about 1/2 cup of the hot milk mixture
into the egg yolk mixture. Continue to
add the milk mixture, about a half cup at a time, whisking, until everything is
incorporated.
– Pour the mixture back in the saucepan and cook over
medium high heat, whisking constantly, until it thickens (or reaches 160F on an
instant read thermometer –I didn’t have one).
Remove from the heat and remove the vanilla bean from the mixture.
medium high heat, whisking constantly, until it thickens (or reaches 160F on an
instant read thermometer –I didn’t have one).
Remove from the heat and remove the vanilla bean from the mixture.
– Transfer the mixture to the bowl of an electric mixer
fitted with a paddle attachment. Add the
butter and beat on medium speed until the butter has melted and the mixture
cools, about 5 minutes.
fitted with a paddle attachment. Add the
butter and beat on medium speed until the butter has melted and the mixture
cools, about 5 minutes.
– When the mixture cools transfer to a bowl and cover
with plastic wrap, pressing it direcly onto the surface of the crème pâtissière
to prevent a skin from forming.
Refrigerate until chilled, for a minimum of 2 hours or a maximum of 2
days.
with plastic wrap, pressing it direcly onto the surface of the crème pâtissière
to prevent a skin from forming.
Refrigerate until chilled, for a minimum of 2 hours or a maximum of 2
days.
– Make your pâte à choux.
In a saucepan combine the butter, sugar, salt, and 1 cup water and bring
to a boil over medium high heat, then immediately remove from the heat. With a wooden spoon, quickly stir in the
flour until combined. Return the pan to
medium-high heat and cook, stirring continuously, until the mixture pulls away
from the sides and a film forms on the bottom of the pan, about 3 minutes.
In a saucepan combine the butter, sugar, salt, and 1 cup water and bring
to a boil over medium high heat, then immediately remove from the heat. With a wooden spoon, quickly stir in the
flour until combined. Return the pan to
medium-high heat and cook, stirring continuously, until the mixture pulls away
from the sides and a film forms on the bottom of the pan, about 3 minutes.
– Transfer the batter to the bowl of an electric mixture
fitted with a paddle attachment and mix on low speed until slightly cooled,
about 1 minute. Increase the speed to
medium and add the whole eggs, one at a time, beating until incorporated before
adding the next egg. Test the batter by
touching it with your finger and lifting to form a soft peak. If it doesn’t form a soft peak then add the
egg white, a little at a time, until a soft peak forms.
fitted with a paddle attachment and mix on low speed until slightly cooled,
about 1 minute. Increase the speed to
medium and add the whole eggs, one at a time, beating until incorporated before
adding the next egg. Test the batter by
touching it with your finger and lifting to form a soft peak. If it doesn’t form a soft peak then add the
egg white, a little at a time, until a soft peak forms.
– Place the batter into a pastry bag fitted with a 1/2
inch plain tip. Pipe the batter onto a
parchment lined baking sheet about 1 1/2 inches apart. Martha instructs to mark lines of about 3 1/2
inches with a pencil and ruler on your parchment to guide you (flipping the
parchment over before piping on the batter) but I didn’t – you may want to though, seeing as how my éclairs came out a tad crooked.
inch plain tip. Pipe the batter onto a
parchment lined baking sheet about 1 1/2 inches apart. Martha instructs to mark lines of about 3 1/2
inches with a pencil and ruler on your parchment to guide you (flipping the
parchment over before piping on the batter) but I didn’t – you may want to though, seeing as how my éclairs came out a tad crooked.
– Place your baking sheet in a pre-heated 425F oven. If you have two racks, place them on the
upper and lower thirds so you can bake two pans at once, if not you will just
have to do it in batches like I did.
After 10 minutes at 425F, lower the heat to 350F. Continue to bake for 25-30 minutes more until
the pastries are golden brown. Transfer
pastries to a wire rack to cool completely.
upper and lower thirds so you can bake two pans at once, if not you will just
have to do it in batches like I did.
After 10 minutes at 425F, lower the heat to 350F. Continue to bake for 25-30 minutes more until
the pastries are golden brown. Transfer
pastries to a wire rack to cool completely.
– Make your glaze.
Scrape the vanilla bean seeds into the milk and mix thoroughly. Let this stand for about an hour. Whisk the confectioners’ sugar gradually into
the milk, until you get the desired consistency. It shouldn’t be too runny. It will feel quite thick but still slowly run
down the sides of the éclairs.
Scrape the vanilla bean seeds into the milk and mix thoroughly. Let this stand for about an hour. Whisk the confectioners’ sugar gradually into
the milk, until you get the desired consistency. It shouldn’t be too runny. It will feel quite thick but still slowly run
down the sides of the éclairs.
– Assemble your éclairs.
Poke a hole on the side of one pastry shell. Widen the hole with the pastry tip you will
use for filling. Repeat with the other
pastry shells.
Poke a hole on the side of one pastry shell. Widen the hole with the pastry tip you will
use for filling. Repeat with the other
pastry shells.
– Place your crème pâtissière in a pastry bag fitted with
a 1/4 inch plain tip. Insert the tip
into the hole you’ve made in the pastry shell and pipe to fill it. Repeat with the other pastry shells.
a 1/4 inch plain tip. Insert the tip
into the hole you’ve made in the pastry shell and pipe to fill it. Repeat with the other pastry shells.
– I didn’t have a small pastry tip so I sliced the shells open and filled them that way. Not the tidiest thing but in a pinch it does the job.
– Place the filled éclairs on a wire rack and drizzle,
drape, or pipe on the glaze. Sprinkle
with some gold or silver dragees if you are feeling fancy, and let the glaze
set.
drape, or pipe on the glaze. Sprinkle
with some gold or silver dragees if you are feeling fancy, and let the glaze
set.
This may seem like a very multi-step process, and it is,
but you can break this down over a couple of days so as not to overwhelm. You can make the crème pâtissière up to two
days before, stored in the fridge. The
glaze can be made a day before and stored in the fridge as well. Just give each a good stirring before
using. The pate au choux can be made a
day before and stored in an airtight container at room temperature (note though
that it will soften as it sits). You can
assemble everything before you plan to serve the
éclairs, but make sure to leave enough
time for the glaze to set.
but you can break this down over a couple of days so as not to overwhelm. You can make the crème pâtissière up to two
days before, stored in the fridge. The
glaze can be made a day before and stored in the fridge as well. Just give each a good stirring before
using. The pate au choux can be made a
day before and stored in an airtight container at room temperature (note though
that it will soften as it sits). You can
assemble everything before you plan to serve the
éclairs, but make sure to leave enough
time for the glaze to set.
***Now, a giveaway!!***
I
used some of the vanilla beans I received from the kind folk at The Vanilla Company, who bring these precious beans to our shores. For the crème pâtissière I used a gold label Tahitian bean, plump and moist and headily aromatic. For the glaze I wanted a softer version of
the same so I used the regular Tahitian.
This was my first time baking with real vanilla beans and I so enjoyed it! Now, I’d like to share the joy with one of you (because you’re a fantastic bunch and because I love that you come here and keep
me company!) 🙂 I will be giving away one pack of these vanilla bean beauties!! All you have to do to join
is leave a comment on this post. I will be placing your names in a hat and picking one. This is
open to all readers in the Philippines and beyond.
used some of the vanilla beans I received from the kind folk at The Vanilla Company, who bring these precious beans to our shores. For the crème pâtissière I used a gold label Tahitian bean, plump and moist and headily aromatic. For the glaze I wanted a softer version of
the same so I used the regular Tahitian.
This was my first time baking with real vanilla beans and I so enjoyed it! Now, I’d like to share the joy with one of you (because you’re a fantastic bunch and because I love that you come here and keep
me company!) 🙂 I will be giving away one pack of these vanilla bean beauties!! All you have to do to join
is leave a comment on this post. I will be placing your names in a hat and picking one. This is
open to all readers in the Philippines and beyond.
These may not at all look like the elegant French pastries that we
press our noses against glass to stare at, but delicious nonetheless, and
proudly my own. The vanilla beans impart
such a deep and encompassing fragrance and flavor that a few uneven edges can
and will be forgiven. I loved the crème
pâtissière! Creamy and vanilla-infused,
I wanted to eat it out of a bowl with a spoon, like a comforting as English custard.
press our noses against glass to stare at, but delicious nonetheless, and
proudly my own. The vanilla beans impart
such a deep and encompassing fragrance and flavor that a few uneven edges can
and will be forgiven. I loved the crème
pâtissière! Creamy and vanilla-infused,
I wanted to eat it out of a bowl with a spoon, like a comforting as English custard.
Many times, unusual and odd parts together make the most
charming wholes. Let’s embrace what
makes us, us, and never let anything keep us from making our éclairs and eating
them too!
charming wholes. Let’s embrace what
makes us, us, and never let anything keep us from making our éclairs and eating
them too!
Gorgeous éclairs and wonderful giveaway!
Cheers,
Rosa
O ha.. I can relate to the heavy handed and – for me- clumsiness. I was never a pretty dainty little girl. I was more of run with the boys type… Lol. Still to this day the fragile and elegant things in life are somehow never meant for me but eclairs such as yours I think I could maybe manage! They look lovely and I totally love vanilla beans! They're expensive here and we onc bought a huge batch when we were in Madagascar as they're so much more affordable there. I still use some of those today!
Those look lovely 🙂 Not everyone is blessed with grace and "dancing genes," but I'd take dessert- making talent anyday over that 🙂
The eclairs look sweet and lovely and kinda like ballerinas too, if ballerinas were food. 🙂
I agree with embracing what we have and dealing with the cards we've been dealt with. For example, I have long, wide feet and have long since given up on ever finding a pair of heels big enough and cleverly made enough for my humongous feet to fit into. The bright side though, is I have a rock solid excuse to always wear flats and sneakers in comfort.
I love this twist on an Eclair – they look beautiful!
Great take on evlairs. Can't wait to try them.
They look lovely! We can't learn unless we try and I have found that practice sometimes is the difference between good & great 🙂
I love using Vanilla Beans on Vanilla Ice cream! You could really taste the difference. 🙂
I have never used vanilla beans in baking only with making homemade vanilla. Those looks amazing by the way!
jessicarwarfield at gmail dot com
I want to try this vanilla! These éclairs look tasty!
Absolutely beautiful! I have never tried one without chocolate on top but you have inspired me to try to make these (I haven't had the courage before even though they are my favs)!
the photo makes me drool! wonderful giveaway!
Hi Joey!
I'm a frequent reader but a rare commenter. I'm a fan of eclairs of any form and kind! ^^,
Oh my goodness!!! Your eclairs still look luscious!
I've never, ever seen or held, or smelled the real thing! And I love thick and rich vanilla custards and vanilla-flavored or vanilla-scented anything!
Your ballerina blues have manifested well in these desserts! :)))
Your relationship with your hair sounds like the one I have with my curls. Luckily you need not worry about your relationship with food as everything you make seems delicious:-) Who would say no to vanilla beans! Crosses fingers and toes and hope I am picked:-)
These sound so lovely! I would love to try the vanilla!!
Thanks Rosa!
Hi Simone! Dainty was never a word you could use to describe me either! I can never seem to get the hang of light and fluffy desserts! Wow, Madagascar!
Hi Anna! Thanks! 🙂
Hi Camz! Thank you! I love your outlook 🙂 Things are always sunnier on the bright-side 😉
Hi Jess! Thanks! 🙂
Thanks Sondra 🙂
Thank you Betsy! So true that about practice!
Hi sweetmnemonic! I can just imagine!
Hi Jessica! They work great in baking too! 🙂
Hi Emma! Maybe you will win a pack and get to try it yourself! 🙂
Hi Baking Biologist! Although eclairs take a bit of steps to make, it is actually not that difficult 🙂 Hope you give these a try!
Hi Meredith M! Thank you!
Hi IX-XVIII-MMIII! Thanks for leaving a comment! 🙂
Hi Mom Friday! The vanilla beans really do give a flavor that regular extracts can't match…I also love the scent of vanilla on anything!
Hi WizzyTheStick! Ah! A co-curly-haired person!! You know how I feel! Curls just have a life of their own sometimes right? 🙂
Thanks Redd! Fingers crossed!
These are gorgeous and that was hysterical. I too still prefer to curl up with a book and was lousy at things like ballet. But unlike you I use product to make my hair curlIER. 🙂
So beautiful! I actually did ballet for 12 years…my hair is not at all straight, and I am sooo uncoordinated. Maybe that's why I've moved on 😉
I would be more than delighted to receive a Vanilla Bean for the simple reason that I have not, yes, I HAVE NOT SEEN one.
Hi Laura! Glad you enjoyed the post! The grass is always greener… 😉
Hi Jaime! 12 years, wow! I don't think you are too uncoordinated if you lasted 12 years 🙂
Hi Edik! They are wonderful to bake with!
I took a decade of ballet and all i got in return would be strangely straight posture and veins :} those eclairs look lovely!
yumm~! I love vanilla!
OMG, we are alike! I hated ballet class as well! Which I totally don't "get" since I like to dance now (and back then). Maybe I just didn't like the structure or the commitment or the discipline??? Now, I wish I had pursued that – hahaha. The other thing I didn't like also – piano lessons. Unfortunately, I studied for at least 10 years. And what do I have to show for now? Nothing.
But back to your eclairs. They are simply stunning! Coincidentally, they look like a ballerina's tiara or tutu 🙂 Freudian baking, you think?
They look gorgeous, you seem to have got a very very good bake on your eclairs. I personally prefer a thicker icing, but to each their own.
Your recipe is beautifully written so I will have to try it out!
Thanks so much for the giveaway!
Ooh! My aunt recently sent me a lot of vanilla beans! I am definitely trying out your recipe. 😀
my father asked me tonight why i am very happy. the reason is that now i know where to buy those vanilla beans.
😀
Wow, those are pretty eclairs! Im envious, Im going to try making them again. Last time, I just made round pate choux and filled them with pastry cream.
i heart vanilla beans!!!
These look really tasty!
It's funny I made some cream puffs with vanilla pastry cream on the same post date. What a coincidence! Very pretty eclairs =)
Thanks. Bookmarked for later
Those eclairs look wonderful for me, and I'm not saying that just because I've come from a week-long fast:)
Thanks for sharing your recipes!
God bless!
,katy
Ballet was not for me either. My ballet teacher actually told my mom so. Hahaha. I had better luck in tap dance but not much. I guess I'm just nor wired out to dance.
Your eclairs look dainty yummy.
I love eclair and vanilla…combined together…Heaven!
Vanilla beans are awesome – they make baked goods worth the work! Thanks for sharing!
I will try this recipe for round puffs! So i can put in more cream per piece!
Hi Nayna! Good posture is a great benefit 🙂
Hi Robin! Me too!
Hi Jen! I actually love to dance too, despite my not-too-great experience with ballet 🙂 Yes, Freudian baking I think…still trying to force myself to be dainty!
Hi Homeandfood! You can adjust the milk and confectioners sugar to thicken the icing 🙂
Hi Stylefriendly! You are welcome 🙂
Hi Midge! Lucky you! Hope you like the eclairs!
Hi Jochebed! Glad to be of service!
Hi Corrine! The round pate choux shapes are nice too 🙂
Hi Pia! Me too!
Hi Ikkinlala! The vanilla beans really make a difference!
Hi Michael Angelo! Coincidence indeed!
Hi Jared! Enjoy!
Hi Katy! Thanks! Hope you reward yourself for your fast 🙂
Hi Ginger! Just because you can't ballet or tap doesn't mean you can't dance 🙂 Just let loose and have fun I say! 🙂
Hi Ava! I really liked how these came out 🙂
Hi LBB! Yes, I'm a believer now!
Hi Val! That's a great idea! 🙂
I'm new to your site–and I'm impressed. Love using Vanilla Beans–nothing better tasting than that!