Eclairs

Step 1

Prepare Pastry Cream:

• In medium saucepan, bring whole milk to a boil, stirring to prevent film from forming.
• In separate large bowl, whisk together sugar, corn starch, and pinch of salt.
• Add egg yolks to the dry sugar mixture and whisk until smooth, creamy and lightened in color – it takes a couple of minutes, but it will get there.
• Gradually (so the eggs don’t curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated.
• Pour mixture back into saucepan and bring to a boil while whisking constantly. Once boiling, whisk another 30 seconds until mixture is thick and pudding-like in consistency.
• Transfer pastry cream to a medium bowl, whisk in vanilla extract. Cut butter into pieces and quickly whisk into the custard until fully incorporated.
• Cover with plastic directly over the surface of the cream. Let it cool slightly then refrigerate one hour or until cool.

Step 2

Make Chocolate Glaze:

• Place chocolate chips into a small heat-safe bowl.
• Heat heavy whipping cream in a saucepan or microwave until it is just at a simmer.
• Remove from heat and pour over chocolate chips.
• Let rest 2 minutes then whisk from the center outwards until smooth sauce forms.

Step 3

Cut four sheets of Martin’s Sweet Party Potato Rolls in half, and separate each individual roll.

Step 4

Using a star tip, pipe pastry cream onto the bottom half of each Party Roll. Place bottom halves on a tray and refrigerate.

Step 5

Take the top half of each party roll and dip into the chocolate glaze, place on wire rack, allowing excess to drip off.

Step 6

Once the tops are slightly set and the pastry cream on bottom halves are fully cooled, place the top halves onto the bottoms and serve.

Step 7

Refrigerate any leftovers for up to 3 days.