Dulce de Leche eclairs
Matthieu Chamussy
Porto's Bakery & Café, Los Angeles
"
Working with gas for me is a big advantage because you have a lot more flexibility and a lot more control over your heat, over your distribution of heat, over the amount of heat that you need or not.
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Ingredients
Éclair dough
- Whole Milk : 0.87 LBS
- Water : 0.87 LBS
- Salt : 0.02 LBS
- Sugar : 0.03
- Unsalted butter : 0.87 LBS
- AP Flour : 0.98 LBS
- Eggs (beaten and strained) : 1.41 LBS
- Whole Milk : 1.34 LBS
- Sugar #1 : 0.06 LBS
- Cornstarch : 0.09 LBS
- Sugar #2 : 0.26 LBS
- Egg yolks : 0.26 LBS
- Heavy cream : 0.36 LBS
- Dulce de Leche : 0.16 LBS
Directions
Éclair dough
- Sift the flour, set aside
- Boil water, milk, sugar, butter and salt
- 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.
Assembly
- Slice the eclairs in half carefully with a serrated knife, keep the tops separate from the bottoms
- Place in a plate using a very small amount of corn syrup (or honey) to glue the éclair shell
- Place the custard in a piping bag
- With a star tip, pipe consistent rosettes in the éclair
- Slightly dust the tops of the eclairs with powdered sugar
- Place the tops of the eclairs on each filled éclair