Ingredients
- Custard Filling:
- 3/4 cup water
- 1/3 cup butter or margarine
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour (sift before measuring)
- 3 large eggs
- 1-1/2 cups milk
- 1/4 cup sugar
- 1-1/2 tablespoons cornstarch
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla
- 1/2 cup heavy cream whipped
- Chocolate Glaze:
- 1 cup (6 oz.) semisweet chocolate pieces
- 2 tablespoons corn syrup
- 2 tablespoons butter or margarine
- 3 tablespoons milk
Preparation
Step 1
Preheat oven to 400 degrees. In medium saucepan bring water, 1/3 cup butter and the salt to boiling. Remove from heat. Quickly add flour all at once. With wooden spoon beat constantly over low heat until mixture forms ball and leaves side of pan. Remove from heat. Using electric mixer or wooden spoon, beat in eggs, one at a time, beating very well after each addition. Continue beating vigorously until dough is shiny and satiny and breaks away in strands. Dough will be stiff and hold its shape. Drop dough by rounded tablespoons, 3" apart, on ungreased cookie sheet. With spatula, shape into 4 x 1-1/2" strips, rounding ends and slightly indenting sides. Bake 35-40 minutes or until puffed and golden. Cool on rack.
Filling:
In small saucepan, heat 1-1/2 cups milk until bubbling around edge. Mix sugar and cornstarch, stir all at once, into hot milk. Over medium heat cook stirring until bubbling. Reduce heat, simmer 1 minute. Beat a little of hot mixture into yolks. Return to saucepan cook stirring over medium heat until thickened. Add vanilla. turn into bowl, refrigerate with waxed paper on surface - 1-1/2 hours. Fold in cream.
To fill: with sharp knife, cut off tops of eclairs crosswise. Remove some of soft dough inside. Fill each with 1/4 cup custard. Replace tops.
Chocolate Glaze:
In top of double boiler, over hot-water, melt chocolate with butter. Blend in corn syrup and milk. Cool 5 minutes.