Red Velvet Cream Filled Eclairs

For the Pastry Cream:

• 2 cups whole milk

• ½ vanilla bean, split

• 6 large egg yolks

• ⅔ cup granulated sugar

• ¼ teaspoon salt

• ¼ cup cornstarch

• 1 tablespoon red velvet baking emulsion

• 1 tablespoon unsalted butter, cold

• 1 cup heavy whipped cream

For the Choux Pastry:

• 125g whole milk

• 125g water

• 110g unsalted butter, cubed

• 1 teaspoon salt

• 15g granulated sugar

• 165g all-purpose flour

• 240g whole eggs, beaten

For the Egg Wash:

• 1 large egg

• 1 teaspoon water

For the Ganache Topping:

• ½ cup heavy whipping cream

• 4 ounces semisweet chocolate, finely chopped

1. Make the pastry cream: In a medium saucepan, heat the milk and vanilla bean over medium heat and bring to a boil. Once boiling, remove from heat and set aside to infuse for 15 minutes. 

2. In a large bowl, whisk the egg yolks and sugar until light and fluffy. Add salt and cornstarch then whisk until smooth. 

3. Add ¼ cup of the hot milk mixture to the egg mixture and whisk until well combined. Slowly whisk in the remaining hot milk mixture and baking emulsion.

4. Pour the mixture through a fine mesh strainer back into the saucepan. Place back on the stove over medium-high heat. Whisk constantly, until thick and slowly boiling. 

5. Remove from the heat and stir in butter. Pour through a fine mesh strainer a second time. Let cool slightly then cover with plastic wrap, lightly pressing the plastic against the custard surface. Chill at least 2 hours but not more than 24 hours. 

6. In a medium mixing bowl, add the heavy cream. Use an electric hand mixer on high-speed until whipped cream is formed. Fold half of the whipped cream into the chilled custard with a silicone spatula until fully incorporated. If still too thick, add a little more of the whipped cream.

7. Make the choux pastry: Preheat the oven to 400℉. Line two baking sheets with parchment paper. 

8. In a medium saucepan, combine the milk, water, butter, salt, and sugar. Warm over medium heat, and stir until the butter melted and the mixture begins to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine, forming a thick paste.

9. Return to the heat, and cook the mixture for 2 minutes to help dry it out, stirring constantly. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

10. Reduce stand mixer speed to low, and slowly stream in the egg. Increase to medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. The batter will be ready if it forms a “v” off the beater, and the batter is glossy.

11. Fit a large piping bag with a large star piping tip. Transfer the choux pastry to the piping bag and pipe straight lines of batter, about 6 inches long, leaving about 2 inches of space in between. Use kitchen shears or sharp scissors to snip the end of each eclair after piping.

12. Make the egg wash: Combine the egg and water in a small bowl. Whisk until well combined then use a basting brush to lightly brush the tops of each eclair.

13. Bake one tray of eclairs at a time. After 15 minutes, reduce the oven to 350℉, and bake for a further 15-20 minutes, until eclairs are golden brown. Remove from the oven and poke 2-3 small vent holes on the bottom of each eclair to help the steam escape. Place on a cooling rack to cool completely.

14. Assemble the eclairs: Add the pastry cream to a large piping bag fitted with a small round tip. Carefully pipe the pastry cream into the eclairs, using the vent holes on the bottom. Do not overfill. Place the filled eclairs onto a baking tray and refrigerate while making the ganache.

15. Make the topping: Place the chocolate in a medium mixing bowl. Warm the cream in a small saucepan over medium-low heat, stirring occasionally, until it begins to gently simmer. Pour warmed cream over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Using a silicone spatula, very slowly stir until completely combined and chocolate has melted. 

16. Carefully dip the tops of each eclair into the ganache then place onto a baking tray. Chill the eclairs for about 1 hour, or until the ganache has set. Enjoy!