Praline Eclairs

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the milk, heavy cream, and vanilla extract. Bring to a simmer over medium heat.

   Tip: Stir occasionally to prevent scorching.

3. 3

   In a small bowl, whisk together the flour, cocoa powder, and salt.

4. 4

   Gradually pour the milk mixture into the flour mixture, whisking continuously.

   Tip: Avoid lumps by whisking quickly.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.

   Tip: Be patient, as this can take up to 10 minutes.

6. 6

   Remove from heat and let cool slightly.

7. 7

   In a separate saucepan, melt the butter and granulated sugar over low heat, stirring occasionally.

   Tip: Don’t burn the sugar!

8. 8

   Add the praline paste and cook, stirring constantly, until the mixture turns a deep golden brown.

   Tip: Stir frequently to prevent burning.

9. 9

   Pour the praline mixture into a bowl and let cool completely.

   Tip: This will thicken and set.

10. 10

    Once set, whip the mixture with an electric mixer until light and airy.

    Tip: Don’t overbeat, or it will become too stiff.

11. 11

    In a separate bowl, whisk together the egg whites and granulated sugar until stiff peaks form.

    Tip: Be gentle to avoid deflating the mixture.

12. 12

    To assemble the eclairs, pipe the whipped praline cream into the cooled pastry shells.

    Tip: Make sure to fill to the top!

13. 13

    Top with the caramelized sugar and serve immediately.