Dessert Recipes

Chocolate Eclairs

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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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Fill shells with cooled custard.

Chocolate Icing

  1. 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.


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