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Makes about 1 dozen 4-inch clairs

cup plus 2 tsp whole milk
cup plus 2 tsp water
8 tbsp (1 stick) unsalted butter
1 tsp sugar
1 tsp kosher salt
1 cups bread flour
4 to 5 large eggs
Vegetable oil cooking spray
2 cups pastry cream or flavored whipped cream, for filling
(recipes follow)
Shiny Chocolate Glaze, for dipping (recipe follows)
1 Preheat oven to 375F. Line 2 baking sheets with silicone
baking mats or parchment paper.

2 In a large saucepan, slowly bring the milk, water, butter,

sugar and salt to a simmer over medium-low heat. Remove
from the heat, add the flour all at once, and stir with a
wooden spoon until combined and evenly moistened.
3 Return the pan to medium-low heat and stir continuously
for 3 to 4 minutes to dry out the mixture. The dough should
pull away from the sides of the pan, and a skin should begin
to form in the base of the pan. Transfer the dough to a
standing mixer bowl and use the spoon to spread the dough
out in a thin layer against the sides of the bowl. Let stand for
at least 15 minutes, until cool.
4 Attach the paddle to the bowl and turn the mixer on to
low speed. Add 2 of the eggs and mix until completely
incorporated. Stop the mixer and scrape down the bowl. Turn
the mixer back on to low and add another egg; mix until
incorporated. After 3 eggs, the dough should hold a peak
when you pull the paddle out of the dough but should
immediately fold over onto itself. If too firm, add the fourth
egg and mix well. The dough should now be smooth, elastic,
and firm enough to pipe and hold its shape but not runny.
You can test it by putting a heaping tablespoon on a plate.
The dough should collapse slightly but still hold a rounded
shape. If the dough is still too firm, beat another egg in a
small bowl until combined and add about half of it to the
dough; mix on low speed until incorporated and check the
consistency. If the dough is still too firm add the remaining

egg and mix well; if it seems runny, refrigerate the dough for
15 to 20 minutes before piping.
5 Transfer the dough to a piping bag fitted with a 7/16-inch
star tip (Ateco #825).
6 To pipe, hold the piping bag at a 90-degree angle away
from you and start squeezing the bag. When the dough
starts to flow, pull the bag up and over the point where you
started (as if creating an S) toward you and pipe 3 -to- 4inch long cylinders. When long enough, stop squeezing and
lift the bag straight up and over the dough, which will leave
a point at the closest end.
7 With a wet finger, press the points into the dough where
you stopped piping; the surface of the puffs should be very
smooth, and the clairs should have rounded ends with no
point. Use a wet finger to mold any misshapen clairs. Spray
a light coating of cooking spray over the surface of the puffs
or clairs. Put the pans in the oven, immediately reduce the
temperature to 325F, and bake for 30 minutes. Rotate the
pans and continue baking for 25 to 30 minutes, until deep
golden brown and the puffs or clairs feel hollow.
8 Cool the cream puffs or clairs completely on the pans
before filling or freezing them.
9 To fill clairs, poke a small hole in one end. Attach a small
plain tip to a pastry bag, fill it with pastry cream or flavored
whipped cream, and insert the tip into the hole in the puff.

Squeeze the pastry bag gently until the puff feels heavy and
you see cream beginning to leak out of the hole around the
tip. Place the filled puffs upright on a serving plate or tray,
cover, and refrigerate for no more than 4 hours, until ready
to glaze or serve.
10 To glaze clairs, the glaze must be very cool and thick.
Dip a spoon into it and hold it upright- the glaze should hold
fast and not run. If it drips, let the glaze stand for a few more
minutes. To glaze the clairs, grasp the clair parallel to the
glaze. Holding on to the sides with your fingers just below
the halfway point, dip the top third of the clair into the
chocolate, and hold it over the bowl so that the excess glaze
drips off. You can rotate the clair slightly in your hand to
help get excess glaze off the top. Set the clairs upright on a
tray. Once the glaze has set, cover and refrigerate the
clairs for up to 1 day until ready to serve.


Makes about 2 cups
2 cups whole milk, plus more as needed
cup coffee beans, crushed
15 cardamom pods, crushed

cup sugar
3 tbsp cornstarch
tsp kosher salt
6 large egg yolks
3 tbsp cold unsalted butter, diced
1 In a medium saucepan, bring the milk, coffee beans and
cardamom pods to a simmer over medium heat.
Immediately turn off the heat, cover, and let stand for at
least 30 minutes. Pour the mixture through a fine-mesh
strainer into a glass measuring cup and press on the solids
in the strainer with a rubber spatula to remove all of the
milk. Replace any milk that has evaporated with fresh milk
so you have a total of 2 cups again. Return the infused milk
to the saucepan.
2 In a medium saucepan, heat the milk over medium heat,
stirring occasionally, for about 4 minutes, until the milk is
very hot and steaming but not boiling.
3 Meanwhile, in a small bowl, whisk the sugar, cornstarch,
and salt together.

4 In a medium bowl, whisk the egg yolks until well mixed

and homogenous. Whisk the sugar mixture into the eggs
until lightened and fluffy.
5 While whisking, pour about a third of the hot milk over the
yolk mixture and whisk very well until combined. Add
another third of the hot milk and whisk well. Whisk in the
remaining milk and pour the mixture back into the
saucepan. Return the pan to medium heat and whisk
constantly until the mixture begins to boil. Once it is
bubbling, whisk the mixture vigorously at a boil for 2 full
6 Remove the pan from the heat and whisk in the butter, a
little at a time. Pass the mixture through a fine-mesh strainer
into a small baking sheet or cake pan, pressing the cream in
the strainer to remove any cooked egg bits. Spread the
pastry cream into a thin layer on the sheet; lay a sheet of
plastic wrap directly on the surface. Cool the pastry cream to
room temperature; refrigerate for at least 2 hours and
preferably overnight.
7 When ready to use, transfer the pastry cream to a bowl
and stir with a rubber spatula to loosen it. Pastry cream
should be used within 3 days.


Makes about 2 cups

2 cups cream
cup espresso beans, crushed but not powdered
15 cardamon pods, crushed
1 vanilla bean, scraped
cup confectioners sugar, sifted
1 Combine the cream, coffee, vanilla bean seeds and pod.
Whisk gently together and allow to infuse in the refrigerator
2 Strain through a fine mesh strainer, whisk in the sugar and
taste. Add more sugar is you prefer sweeter.
3 Whip to desired consistency.


Makes about 2 cups

4.25 ounces bittersweet chocolate (70% cacao), chopped

1 cup simple syrup
6 tbsp plus 2 tsp dark cocoa powder
1 Put the chocolate into a medium bowl.
2 Bring the simple syrup to a boil over medium-high heat.
Slowly whisk in the cocoa powder until dissolved; return the
mixture to a boil.
3 Make a small well in the center of the chocolate and pour
about a quarter of the syrup into it. Using a rubber spatula,
stir the mixture in small circles in the center of the bowl until
the chocolate liquefies.
4 Add another quarter of the syrup and stir in tight rotations
in the center of the bowl, slowly working outward to pull in
more solid chocolate; mix until smooth in the center. Add the
syrup in 2 more additions, stirring from the center out,
pulling in more solid chocolate, until the glaze is very
smooth and shiny.
5 Let stand until room temperature before using.