Eclair Custard Filling Recipe
How to make an eclair custard filling
Yield: 2 cups
Materials
- 1 vanilla bean
- 6 egg yolks
- 2/3 cup sugar granulated
- 1/4 cup cornstarch
- 1 tbsp butter unsalted
- 2 cups milk
Instructions
- Place milk in a medium saucepan on low-medium heat.
- Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
- Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
- In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
- Add sugar and cornstarch to the egg yolks and mix together with a whisk.
- Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
- Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
- Strain the mixture back into the saucepan and heat on medium heat.
- Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
- Cook for 1 more minute after it has started to thicken.
- Remove the eclair custard from the heat and add the butter. Whisk the butter has fully melted into the custard.
- Let the custard cool until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
- Chill the eclair custard for 2 hours before using.