Dulce de Leche eclairs

Éclair dough

1. Sift the flour, set aside
2. Boil water, milk, sugar, butter and salt
3. 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.
4. Take off heat, place in a bowl and mix with a paddle until all steam has escaped
5. Slowly start adding the egg until the paste forms a “V” on the paddle
6. Pipe consistent eclairs 4″
7. Slightly brush with egg, use a fork to even out
8. Set oven at 410f, place tray inside oven, close door and drop oven temperature to 350f — Bake approx 35/40 mn
9. Cool completely

Dulce de Leche custard

1. Bring to boil the whole milk and the sugar #1
2. Mix egg yolks, sugar #2 and cornstarch together vigorously
3. Draw 1/3 of boiled milk and pour onto the egg yolks, sugar #2 and cornstarch, whisk to combine
4. Place this mixture back into the pot and cook the custard using a whisk
5. Whisk consistently to ensure that there is no scorching — bring to boil
6. Cool custard over an ice bath
7. Whip the heavy cream to a stiff peak, set aside.
8. Using a stand mixer with paddle, paddle the dulce de leche to smooth and ensure there are no lumps
9. With a spatula mix the custard until it looks smooth
10. Add the dulce de leche to custard and incorporate
11. Gently fold the whipped cream into the custard, leave in refrigeration 2 hours minimum.

Assembly

1. Slice the eclairs in half carefully with a serrated knife, keep the tops separate from the bottoms
2. Place in a plate using a very small amount of corn syrup (or honey) to glue the éclair shell
3. Place the custard in a piping bag
4. With a star tip, pipe consistent rosettes in the éclair
5. Slightly dust the tops of the eclairs with powdered sugar
6. Place the tops of the eclairs on each filled éclair