Ingredients
- Pastry:
- 1 C. water
- 1 stick butter
- 1 C. sifted flour
- 4 eggs
- Filling:
- 3 C. milk
- 3/4 C. sugar
- 1/2 tsp. salt
- 6 Tbs. flour
- 3 eggs
- 2 tsp. vanilla
- Icing:
- 2 oz. chocolate
- 2 C. sugar
- 1 C. whipping cream
Preparation
Step 1
Heat water and butter to boilling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in eggs one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake at 400* for 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, sugar, salt and flour, cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs longwise but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
makes approximately 12 large, 24 medium or 60 small eclairs