Chocolate Eclair Hearts

Instructions

1. To make the custard, whisk together sugar, flour and salt in a medium saucepan. Add milk and whisk until smooth, bring to a boil. Pour a small amount of milk mixture into egg yolks and stir together. You want to temper the eggs so they do not cook too quickly when adding them to the pot. Slowly pour tempered eggs into pot, stirring constantly.
2. Lower heat and simmer until custard thickens, stirring constantly so it does not burn on the bottom. When thick remove from heat and stir in vanilla and butter. Chill at least 2 hours.
3. To make Pate Choux, bring butter and water to a boil. Add flour and salt and stir until a ball of dough forms and pulls away from the side of the pan. Remove from heat and add eggs, one at a time. Beat with an electric mixture to combine.
4. Place dough in a pastry bag with a large circle tip. Alternatively you can use a plastic bag with one corner cut off to form a 1 inch circle.
5. Preheat oven to 400 degree. Line sheet pan with parchment paper. Pipe the dough into 2inch “V” shapes onto sheet pan. Bake at 400 degree for 15 minutes. Reduce heat to 375 degrees and bake an additional 25 minutes.
6. Place on a wire rack to cool. After 5 minutes pierce the bottom of the “V” with a small knife to release the steam.
7. Make Chocolate Topping. Place chocolate chips in a metal bowl with a wide rim. Place heavy cream in a small saucepan. Bring cream just to a simmer over medium heat. Pour over chocolate chips. Let sit for a 30 seconds to start to melt and stir with a spoon. Switch to a wire whisk and whisk until smooth. Set aside to cool.
8. Place custard in pastry bag with a long thin tip. Starting at the whole at the bottom of the “V” pipe pastry cream into both sides of the heart.
9. Dip hearts into chocolate topping. Pull out of topping and hold for excess to drip off. Sprinkle top of heart with Valentine’s Day sprinkles.
10. Serve to those you Love!!