| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pastries |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
lg |
Eggs |
| 3 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 4 |
|
Egg yolks |
| 2 |
ts |
Vanilla extract |
| 12 |
oz |
Semisweet chocolate chips |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Light corn syrup |
| 6 |
tb |
Milk |
INSTRUCTIONS
ECLAIRS
CUSTARD FILLING
CHOCOLATE GLAZE
CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles
form around the edge. In small bowl, combine sugar and cornstarch, mixing
well. Stir into hot milk all at once. Cook, stirring, over medium heat
until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount
of mixture into egg yolks. Pour back into saucepan and cook, stirring, over
medium heat until mixture boils and thickens. Stir in vanilla. Place waxed
paper on surface to prevent skin from forming. Refrigerate until ready to
use. Makes 3 cups. Will fill 12 eclairs.
GLAZE: In top of double boiler, over hot (not boiling) water, melt
chocolate with shortening. Add corn syrup and milk. Stir until smooth and
well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups.
Will glaze 12 eclairs.
ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in
flour. Beat over low heat until mixture leaves sides of pan. Remove from
heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken
in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x
1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when
tapped, keep from drafts). Slit tops of eclairs and fill with custard.
Spread tops with chocolate glaze, chill and serve.
NOTES : I've been making these since 1973. They are wonderful.
Recipe by: McCall's Cookbook Collection - Dessert Discoveries
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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