Cut a circle of Blitz puff pastry

Dock blitz puff pastry

Line with a circle of Pate a Choux around the edge of the pastry circle. Then make a 2nd circle in the center of the blitz puff pastry

Make a second circle in the center

Bake at 400-425°F

Fill Center with Vanilla Diplomat Cream.

Coat eclairs with carmel (wet method) and use carmel as adhesive to stick around the edge of the tart.

Vanilla Diplomat Cream

Modified from source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.

8 oz milk

1/2 vanilla split

2 egg yolks

1 oz granulated sugar

.67 oz cake flour

.5 oz cornstarch

1 oz Orange Liquor (i.e. Grand Marnier)

6.5 oz Creme Chantilly

On stove: add Milk and vanilla bean

In stainless bowl mix:

egg yolk

cornstarch

a little milk

1/2 sugar

Over stove, add milk to pan w/ vanilla bean and 1/2 sugar.

Bring to boil (scorch).

Make a slurry with egg yolk and cornstarch and temper milk into mixture.

Put mixture back on stove and return to a boil. Remove from heat and stir in liqueur.

Chill cream completely.

Fold in the creme chantilly.

Wet Caramel

Water

Sugar

*more sugar than water, but no need to measure

Heat over stove. Don’t stir until slightly brown. When golden brown remove from heat.

Wear gloves!