Smoked Sea Salt and Almond Eclairs

• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 stick unsalted butter
• 1 1/4 cups bread flour, sifted
• 3 large eggs, plus more if needed
• 2 egg whites
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 1 cup heavy cream
• 8 ounces milk chocolate, roughly chopped
• Roasted almonds, crushed, for garnish
• Smoked sea salt

1. For the eclairs: Preheat the oven to 375 degrees F with a rack on the middle shelf.
2. In a non-reactive saucepan over medium heat, combine the milk, salt, sugar and butter, and bring to a simmer.
3. Once the butter has melted, quickly add the flour and stir constantly with a wooden spoon for about 3 minutes.
4. Transfer to the bowl of a stand mixer fitted with a paddle attachment.
5. Mix to cool down, until the dough mostly stops steaming, 1 minute.
6. Add the eggs and whites, slowly until evenly incorporated and glossy.
7. To check the consistency of the batter, run your finger or spoon through it.
8. It should leave a pathway that slowly falls in on itself.
9. If it's too stiff, you may have to add an additional egg.
10. Place the batter in a pastry bag or resealable plastic bag and cut a hot-dog-size hole in the corner.
11. On a silicon-lined sheet tray, pipe long and fat hot-dog-size lines about 6-inches long, evenly spaced.
12. Use a wet finger to press down any peaks and lightly mist with water from a spray bottle.
13. Bake until slightly golden and puffed, 20 minutes.
14. Then lower the oven temperature to 325 degrees F and bake an additional 20 minutes.
15. For the whipped cream: In a stand mixer fitted with a whisk attachment, whisk the cream, confectioners' sugar and almond extract until stiff peaks form.
16. For the glaze: Heat the cream in a small pot until slightly simmering.
17. Pour over the chocolate in a metal bowl and whisk until smooth.
18. If there are still chocolate chunks in the glaze, heat it briefly on the stovetop and stir until smooth.
19. Set aside.
20. To assemble: Split the baked pastry and, using a resealable plastic bag or pastry bag with a 1/2-inch hole cut in the corner, pipe in the almond filling.
21. Top with the chocolate glaze, crushed roasted almonds, and a couple pinches of smoked sea salt.

milk, salt, sugar, butter, bread flour, eggs, egg whites, heavy cream, sugar, almond, heavy cream, milk chocolate, almonds, salt

Taken from www.foodnetwork.com/recipes/jeff-mauro/smoked-sea-salt-and-almond-eclairs.html (may not work)