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1
Preheat your oven to 350 degrees
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2
In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil.
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3
When boiling, add the pastry flour and mix well.
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4
Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time.
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5
Mix until all ingredients are combined well.
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6
Remove the batter from the mixer and pour into a pastry bag.
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7
Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper.
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8
Bake at 350 for 45 to 50 minutes.
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9
In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil.
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10
In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch.
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11
Add the eggs and yolks and mix until well combined.
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12
Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk.
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13
Bring the pastry cream to a boil.
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14
Remove from the heat and strain it through a fine sieve into a medium bowl.
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15
Cover with plastic wrap that touches the cream itself.
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16
Refrigerate until ready to use.
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17
Pastry cream will stay fresh covered and refrigerated for up to 1 week.
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18
Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.
