In a saucepan bring water, butter and salt to boiling. Remove from heat and add
flour all at once. With a wooden spoon, beat over low heat until mixture forms a
ball and leaves sides of pan. Remove from heat.
With a mixer, beat in eggs, one at a time. Beat until dough is shiny and breaks away in strands.
Drop dough by rounded
tablespoons on an ungreased sheet. With a spatula, shape into 4 x 1 1/2-inch strips,
rounding ends and slightly indenting sides.
Bake for 35 to 40 minutes.
Cool on a rack.
Custard Filling: Heat milk until bubbling around edge.
Mix sugar and cornstarch.
Stir, all at once, into hot milk. Cook over medium heat, stirring, until bubbling.
Reduce heat. Simmer 1 minute. Beat a little of the hot mixture into egg yolks. Return
to saucepan. Add vanilla extract. Turn into a bowl.
Refrigerate, with wax paper on surface, for 1 1/2 hours.
Fold in cream. Cut off tops of éclairs and remove some of the soft dough inside.
Fill with 1/4 cup custard. Replace tops.
Glaze: In a double boiler, melt the chocolate chips and butter. Blend in corn
syrup and milk. Cool for 5 minutes.
Spoon over éclairs which have been placed on a wire rack.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe Goldmine is an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to us to maintain this site, and it costs you nothing extra.