Dulce de Leche eclairs | Cooking With Gas

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DULCE DE LECHE ECLAIRS

Ingredients

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  • 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
  • Dulce de Leche custard

    • 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

    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.