Vanilla Custard Recipe and chocolate sauce for eclairs
3 cups milk
1 vanilla bean cut in half horizontally, or teaspoon vanilla
4 egg yolks
1/3 cup sugar
1/4 cup cornstarch
1 tablespoons butter
Chocolate sauce for eclairs:
Prepare filling by combining milk and vanilla and heat on medium-low until just before it starts to boil. Take off burner and let sit for 15 minutes. Whisk together eggs, cornstarch, and sugar in a large bowl until you have a light yellow, creamy sauce. Add 1/4 cup of your warm milk, pouring in gradually and whisking as you pour. Then add the rest in a slow, continuous stream, whisking. Pour back in sauce pan and bring to a low simmer , whisking all the while. When it starts to thicken, take your pan off the burner, whisking like mad. As it cools, add your tablespoon of butter and let it melt into the sauce. When it is no longer too hot, cover with saran wrap or wax paper so it can’t form a skin. Put in refrigerator as soon as it is not burning hot, or put the pan in an ice bath to cool it enough to place it on your refrigerator rack.
For the chocolate sauce, combine chocolate with butter in a microwavable dish and nuke at 30 second intervals, stirring after each time until it is a smooth, melted sauce. Don’t overcook! If your chocolate is bitter, you can add sifted powdered sugar and whisk in to sweeten.
For assembling eclairs, pipe custard inside the eclair OR if your eclairs have deflated, slice them neatly in half horizontally and either pipe or use knife to fill. Dip in chocolate sauce and then let harden on a cooling rack. If it is a hot day you could do this in a tupperware in the refrigerator- I hate to have custard out at room temperature for long! Enjoy!