Recipe: Vanilla Cream-Filled Eclairs with Chocolate Glaze (using pie crust mix) (peanut butter, banana, mocha, and strawberry variation)

VANILLA CREAM-FILLED ECLAIRS
Source: Southern Living
Makes 1 dozen

Choux paste is the French name for this tender pastry; we've simplified it by using piecrust mix."

1 1/3 cups water
1 (11-ounce) package piecrust mix
3 large eggs
2 egg whites
Vanilla Pastry Cream (recipes follows)
Chocolate Glaze (recipe follows)

Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.

Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat dough at medium speed with electric mixer using paddle attachment. Add eggs and egg whites, 1 at a time, beating until blended after each addition. (If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.)

SPOON dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.

Bake at 425 degrees F for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each clair to allow steam to escape. Cool on wire racks.

Split eclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.

Carefully spoon about 1/4 cup Vanilla Pastry Cream into each clair; close top of each clair over filling. Top evenly with Chocolate Glaze. Chill clairs for 2 hours or freeze up to 1 month.

VARIATIONS:

PEANUT BUTTER-CHOCOLATE ECLAIRS:
Follow recipe for Vanilla Cream-Filled Eclairs, substituting Peanut Butter Pastry Cream (see below) for Vanilla Pastry Cream.

BANANA-CHOCOLATE ECLAIRS:
Follow recipe for Vanilla Cream-Filled Eclairs, adding 3 medium bananas, quartered lengthwise and thinly sliced, to Vanilla Pastry Cream after chilling 4 hours.

MOCHA ECLAIRS:
Follow the recipe for Vanilla Cream-Filled Eclairs, substituting Coffee Pastry Cream (see below) for Vanilla Pastry Cream.

STRAWBERRY CREAM ECLAIRS:
Follow recipe for Vanilla Cream-Filled Eclairs, substituting Grand Marnier Pastry Cream (see below) for Vanilla Pastry Cream. Slice 1 quart strawberries, and spoon evenly into clairs before filling with pastry cream. Top with White Chocolate Glaze (see below); drizzle with Chocolate Glaze.

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VANILLA PASTRY CREAM:
Makes 3 cups

2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract

Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours.

PEANUT BUTTER PASTRY CREAM:
Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.

COFFEE PASTRY CREAM:
Stir 1 tablespoon instant coffee granules in with half-and-half.

GRAND MARNIER PASTRY CREAM:
Omit vanilla extract, and stir in 2 tablespoons orange liqueur.

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CHOCOLATE GLAZE
Makes 1 1/3 cups

1 cup semisweet chocolate morsels
1/4 cup whipping cream
2 tablespoons butter, softened

Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over clairs.

WHITE CHOCOLATE GLAZE:
Substitute 4 ounces chopped white chocolate for semisweet chocolate morsels.