Dessert Recipes
Chocolate Eclairs
Ingredients
Shells
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
Custard
- 1 quart milk
- 4 egg yolks
- 1 1/2 cups granulated sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Chocolate Icing
- 1/2 cup butter
- 1 cup granulated sugar
- 1/3 cup evaporated milk
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
Shells
- Bring water to a boil and add butter. Boil until butter is melted. Add flour and stir well. Stir until mixture is smooth. Cool for 5 to 10 minutes.
- Add eggs, one at a time; mix well after adding each egg. With a spoon or pastry tube, drop on a very lightly greased cookie sheet. Use about 1 to 1 1/2 tablespoons dough for each shell.
- Bake at 375 degrees F for 35 minutes and then 200 degrees F for 10 minutes. When cool, slice open and fill with custard.
Custard
- Scald milk in top of double boiler. Add egg yolks, sugar, flour, cornstarch and salt. Stir well to blend completely. Add butter and continue cooking until custard begins to thicken; stir constantly. Add vanilla extract. Custard should be thick
enough to hold onto the spoon.
- Fill shells with cooled custard.
Chocolate Icing
- Melt butter in a saucepan. Add sugar and evaporated milk. Bring to a boil. Boil for 2 minutes, stirring constantly. Add chocolate chips and vanilla extract. Remove from heat. Beat until thickened. Using a spoon, drizzle chocolate over éclairs.