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!

8 oz heavy cream

1.25 oz confectioners sugar

1/2 tsp vanilla extract

Whip together in mixer until soft peaks form

Ingredients

1 lb water

8 oz butter

.18 oz salt

12 oz bread flour

1 lb 4 oz eggs

Method

In pan over stove, heat water w/ butter and salt.

Add flour and cook untill dough cleans the pan when stirring it.

Put in to mixer with paddle attachment on speed 1.

Slowly add eggs

Scoop into pastry bags to pipe eclairs, profiteroles, carolines, etc

8 oz egg yolks

8 oz sugar

2 lb (1 qt) milk

1/2  vanilla bean scraped

To mixing pan add:

cream

most of milk

1/2 sugar

vanilla bean and scrapings

In mixer, whip together:

1/2 sugar

egg yolk

rest of milk

Temperature is very important. Sugar increases the boiling point of egg; this is why it is added to sugar, so it prevents the eggs from coagulating while tempering in the cream

Heat the ingredients in the mixing pan to scalding (around 200°F)

Temper in egg mixture, then heat to 180°F and immediately put in ice bath

Store in cooler at least 4 hours or up to 3 days before spinning