Éclairs with almond cream

Instructions

1. Preheat oven to 400°F. Lightly spray a large baking sheet with nonstick spray. Line the sheet with parchment paper. Cream-puff dough: Bring the water, butter, sugar, and salt to a boil in a medium saucepan. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until dough begins to pull away from sides of pan, 1–2 minutes. Remove from heat and stir in the egg and egg whites, one at a time, beating vigorously after each, until dough is shiny and smooth. The dough will separate as you add the eggs; keep beating as it smooths out, stiffens, and holds its shape. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe dough onto baking sheet into 12 (31/2-inch) strips. Bake until golden, about 30 minutes. Let rest on baking sheet until cool enough to handle, 2–3 minutes, then split in half lengthwise with a sharp knife to allow the steam to escape. Remove and discard some of the soft dough from the centers. Cool éclairs completely on a rack. Almond cream: Combine granulated sugar, flour, and salt in a medium saucepan. Whisk in milk and egg. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, about 8 minutes (do not boil). Remove from heat; stir in almond extract. Transfer to a small bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate, covered, until the mixture mounds when dropped from a spoon, about 30 minutes. Spoon about 2 tablespoons of pastry cream into each éclair. Dust with confectioners’ sugar and serve at once.