Ingredients
- Pastry:
- 1/2 cup (1 stick) butter
- 1 cup sifted flour
- 4 eggs
- Filling:
- 3 cups whole milk
- 3/4 cup sugar
- 1/2 tsp. salt
- 6 tbsp. flour
- 3 eggs, lightly beaten
- 2 tsp. vanilla extract
- Icing:
- 2 squares (2 oz.) unsweetened chocolate
- 2 cups sugar
- 1 cup whipping cream
Preparation
Step 1
1. Preheat the oven to 400. Grease a cookie sheet or line with parchment paper.
2. To make the pastry; bring 1 cup water and the butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball. Remove from the heat and let cool. Beat in the eggs, one at a time. Drop the dough by teaspoonfuls onto the prepared cookie sheet. Bake for approximately 30 minutes, or until light brown. Set aside on a rack to cool.
3. To make the filling; combine the milk, sugar, salt, and flour in a medium saucepan; cook slowly until mixture thickens, stirring constantly. Add the eggs and cook, stirring, until the mixture is even thicker, about the consistency of mayonnaise. Remove from the heat, let cool, and add the vanilla.
4. With a serrated knife, slice the pastry puffs lengthwise but not all the way through. Pipe the custard into the center.
5. To make the icing; melt the chocolate int the microwave at full power for 30 seconds; place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240 on a candy thermometer. Let cool and beat until smooth. Ice the tops of the eclairs.
Paula Deen and Friends