Eclairs or Cream Puffs

Eclairs or Cream Puffs

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  • Prep Time


  • Total Time


  • Servings



  • Eclairs:

  • ¾

    cup water

  • cup butter

  • tsp salt

  • ¾

    cup flour

  • 3

    large eggs

  • Custard Filling:

  • cups milk

  • ¼

    cup sugar

  • tbls cornstarch

  • 2

    egg yolks slightly beaten

  • 1

    tsp vanilla

  • ½

    cup heavy cream, whipped

  • Chocolate Glaze:

  • 6

    Oz semi sweet chocolate bits

  • 2

    Tbls butter

  • 2

    Tbls corn syrup

  • 3

    Tbls milk


Eclairs: Preheat oven to 400° In medium saucepan bring water, butter and salt to boil. Remove from heat and quickly add all the flour Return to heat and beat until mixtures forms a ball and pulls away from the pan. Remove from heat and cool slightly. Either by hand or w/mixer add eggs one at a time beating well after each addition. Continue to beat until mixture is "satiny". Drop onto ungreased cookie sheet in mounds or lengthen w/wet spoon into eclairs. Bake 35 to 40 minutes until puffed and golden Cool on rack. Filling: In a heavy saucepan heat milk until bubbling around edge. Mix the sugar & cornstarch and add all at once into hot milk. Cook stirring until mbubbly. Temper the yolks into the milk and continue to cook, stirring until thick. Refrigerate with surface covered until cold. Fold in the whipped cream and fill puffs or eclairs. Make the chocolate glaze in a double boiler and spoon on tops.


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