- 3/4 cup water
- 1/3 cup butter
- 1/8 teaspoon salt
- 3/4 cup flour
- 3 large eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 3 tablespoons milk
- Éclairs: Heat oven to 400 degrees F.
- 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.