Eclair Cake

​Ingredients 

• Pastry Cream:
  
• 1/2 cup (99 grams) granulated sugar
  
• 4 large egg yolks
  
• 1/3 cup (37 grams) cornstarch
  
• 1/4 teaspoon kosher salt
  
• 1 1/2 cups (341 grams) whole milk
  
• 1/2 cup (114 grams) heavy cream
  
• 1/2 vanilla bean (or ½ teaspoon vanilla extract)
  
• 2 tablespoons (29 grams) unsalted butter, cubed
  
• Pâte à Choux:
  
• 1/2 cup (114 grams) whole milk
  
• 1/4 cup (57 grams) unsalted butter
  
• 1 teaspoon (4 grams) fine sea salt
  
• 1 1/2 cups (180 grams) bread flour (or all-purpose flour)
  
• 5 large eggs (have an extra 2 on hand, just in case)
  
• Chocolate Ganache:
  
• 1 cup (227 grams) heavy cream
  
• 1/2 teaspoon kosher salt
  
• 1 cup (170 grams) chopped dark or semisweet chocolate (or chips)

Method

1. Make the pastry cream: Stir together the sugar, yolks, cornstarch, and salt in a heatproof bowl. Combine the milk, cream, and vanilla in a medium saucepan over medium heat and heat until hot. While whisking, slowly stream about half of the hot liquid in the yolk mixture. Pour this tempered yolk mixture into the pot with the rest of the milk mixture (you can pour through a fine-mesh sieve if you're worried about any cooked egg bits). Cook over low to medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding. Turn off the heat, then mix in the butter. Strain through a fine-mesh sieve into a heatproof bowl, discarding any clumps caught in the sieve. Cover the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate until cold. (This step can be done up to 2 days in advance.) 
2. Make the pâte à choux: In a medium saucepan, combine ½ cup (114 grams) of water, the milk, butter, and salt. Bring to boil over medium heat. Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes. Transfer the flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Whisk the eggs in a large liquid measuring cup. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until totally incorporated, about 4 minutes total. Dip the paddle into the batter and lift it up—the batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency.
3. Bake the pâte à choux: Heat the oven to 375°F. Get out an 8-inch square baking dish. Line a sheet pan with parchment paper. Using the baking dish as a guide, trace two squares with pencil on the parchment, then flip the parchment. Pipe or spread the choux evenly inside those two squares (about 320 grams of pâte à choux per square), leaving a ½-inch or so border for the pastry to expand in the oven and fill out the squares. Bake for 30 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) Transfer the baked choux squares to a wire rack to cool completely. 
4. Make the ganache: In a medium saucepan over medium-low heat, bring the cream to a simmer. Remove from the heat and add the chocolate and salt. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm. 
5. Assemble the éclair cake: If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. Place the second choux square on top. Spread the chocolate ganache on top. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving. 

Korean Steak Tacos

​Steak

1/2 cup finely chopped fresh cilantro

1/4 cup packed dark brown sugar

3 tablespoons canola oil

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 large garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Tacos

1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)

1 large carrot, cut into 2-inch-long matchstick-size strips

8 scallions (white and green parts), thinly sliced on a sharp diagonal

1/2 cup lightly packed fresh cilantro sprigs

Twelve 6-inch corn tortillas

Step 1

1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

Step 2

2. Prepare an outdoor grill for medium-high cooking over direct heat.

Step 3

3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Step 4

4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.

Step 5

5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

Step 6

6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.