Off stove, add flour, cook for 3 to 4 minutes vigorously mixing with a spatula (or wooden spoon) until the paste sticks slightly to the pot and clears the sides of the pot.
Take off heat, place in a bowl and mix with a paddle until all steam has escaped
Slowly start adding the egg until the paste forms a “V” on the paddle
Pipe consistent eclairs 4″
Slightly brush with egg, use a fork to even out
Set oven at 410f, place tray inside oven, close door and drop oven temperature to 350f — Bake approx 35/40 mn
Cool completely
Dulce de Leche custard
Bring to boil the whole milk and the sugar #1
Mix egg yolks, sugar #2 and cornstarch together vigorously
Draw 1/3 of boiled milk and pour onto the egg yolks, sugar #2 and cornstarch, whisk to combine
Place this mixture back into the pot and cook the custard using a whisk
Whisk consistently to ensure that there is no scorching — bring to boil
Cool custard over an ice bath
Whip the heavy cream to a stiff peak, set aside.
Using a stand mixer with paddle, paddle the dulce de leche to smooth and ensure there are no lumps
With a spatula mix the custard until it looks smooth
Add the dulce de leche to custard and incorporate
Gently fold the whipped cream into the custard, leave in refrigeration 2 hours minimum.
