Our absolute favorite local Bakery for creamy, custard-filled, and Chocolate-covered NYC style Eclairs.
If one is looking for the best Eclair around, the Eclair here sets the standard.
One of the keys to flavor & texture balance is the filling. Many Eclairs one finds in supermarket bakeries, either use some sort of artificial filling, or even worse a synthetic "whipped cream base".
The best filling is real dairy custard that also has real vanilla flavoring, not with synthetic vanilla.
Does real vanilla make a difference?
Yes it does, if one wants to try a great real Vanilla bean yogurt, then try Nounós [@ Sprouts].
Here is one example of better ingredients for Eclair Custard:
"Custard (Pastry Cream):
1 ¼ cups Whole Milk
1/2 cup Granulated Sugar can sub rapadura
3 tablespoons All-Purpose Flour
3 Egg Yolks
1/2 Vanilla Bean Pod split lengthwise
1 tablespoon Butter"
Of course, the custard needs to go into a shell that somehow remains a bit crispy and crunchy despite being covered with both custard and the Chocolate layer on top. The shell should be baked till it is a golden brown color.
Here is one recipe for the shell:
"Dough:
1/2 cup Water
1/2 cup Whole Milk
1/2 cup Butter room temperature
2 teaspoons Sugar
1/2 teaspoon Sea Salt
1 cup All-Purpose Flour
4 Eggs whisked lightly"
As for the Chocolate top, here is are the ingredients:
"Chocolate Glaze:
¾ cup Powdered Sugar
2 tablespoons Unsweetened Cocoa Powder
1 1/2 tablespoons Whole Milk
1 teaspoon Vanilla Extract"
Most of these are basic ingredients, but some can be improved a bit...such as using fresh Vanilla Beans instead of extract.
Here is the rest of the recipe [edited for space]:
"...Instructions
Custard:
Heat the milk in a small saucepan until it comes to a simmer.
Right away, in a large mixing bowl, whisk together the sugar and flour.
Add in the egg yolks to the mixing bowl and use a mixer to incorporate them into the dry ingredients until it forms a paste.
Then slowly drizzle all the milk into the bowl, mixing the entire time so that you properly homogenize everything together.
Pour this mixture back into the pot over medium heat and whisk constantly until it thickens up and the frothiness goes away. It will then start bubbling and just whisk for a few more seconds before removing the pan from the heat.
Scrape the vanilla beans out of the pod and add them.
Add the butter and whisk until it's all melted and incorporated.
Cover the custard with plastic wrap, and make sure to make contact with the surface of the custard. Cool at room temperature for a few minutes before placing in the refrigerator to cool completely.
For the Dough:
Preheat the oven to 425°F.
Line a baking sheet with foil and grease the foil.
In a large pot over medium-high heat, add the water, milk, butter, sugar, and salt.
Once it comes to a simmering boil, remove it from heat and quickly mix in the flour with a wooden spatula until incorporated.
Put the pot back over the heat for 2 minutes, mixing the entire time.
Then remove the pot from the heat and mix for another 3 minutes to slightly cool and release more steam.
Little by little, add in the whisked eggs, stirring constantly until everything is fully combined and the dough is stretchy and thick.
Use two large spoons to make 1 tablespoon-full round dollops of dough on the baking sheet. Give about two inches of space between dollops.
Bake for 10 minutes and then change temp to 350°F until golden brown (approximately 20 more minutes).
Using a knife or wooden skewer, poke a small hole at the side of each dough ball once it's come out of the oven to keep from deflating.
Cool before filling.
For the Glaze:
Mix all the ingredients in a bowl until glossy and smooth.
To Assemble:
Use a knife to poke a hole at the bottom of each dough ball.
Take a piping bag or plastic sandwich bag (with one corner snipped) and place a large piping tip inside and poke it out the corner of the bag.
Fill the bag with custard and fill each dough ball through the hole you've made in each one.
Dip the top of each eclair into the chocolate glaze. Place on a plate to allow glaze to set on top of eclairs for 5 minutes before serving."
Ref: https://honestandtasty.com/the-best-eclair-recipe/
As you can see from the ingredients & recipe, it is not easy to create a masterpiece & the Vanilla alone can cost as much as one Eclair. It is likely far more effort effective to just buy one from this fantastic bakery.
While the Eclair is my favorite item here, their cupcakes are also some of the best, if not the best on the Central Coast.
As I indicated in my original review, this is a great place to stop by after shopping at AG Villages Saturday Farmers Market &/or AG Butcher Shop, just across the street.
In one fun trip, one can get protein, veggies, fruits, and Carbs for a complete and excellent meal. read more