Eclairs
INGREDIENTS
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Makes about 36 three-inch éclairs
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pâte à choux (cream puff dough)
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1/2 cup whole milk
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1/2 cup water
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8 tablespoons (1 stick) unsalted butter, cut into small pieces
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1 tablespoon sugar
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1/2 teaspoon salt
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1 cup all-purpose flour
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4 large eggs, room temperature
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Crème pâtissière (white chocolate pastry cream)
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2 cups whole milk
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6 large egg yolks
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1/2 cup sugar
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1/4 cup corn starch
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Pinch salt
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2 teaspoons pure vanilla extract or a vanilla bean, split and scraped
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4 tablespoons unsalted butter, cut into small pieces
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2 tablespoons rum, optional
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6 ounces white chocolate, chopped finely
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Ganache
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8 ounces heavy whipping cream
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8 ounces bittersweet chocolate, finely chopped
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