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  • 3/4 cup water
  • 1/3 cup butter
  • 1/8 teaspoon salt
  • 3/4 cup flour
  • 3 large eggs

Custard Filling

  • 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


  1. Éclairs: Heat oven to 400 degrees F.
  2. 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.
  3. With a mixer, beat in eggs, one at a time. Beat until dough is shiny and breaks away in strands.
  4. 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.
  5. Bake for 35 to 40 minutes.
  6. Cool on a rack.
  7. Custard Filling: Heat milk until bubbling around edge.
  8. 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.
  9. Refrigerate, with wax paper on surface, for 1 1/2 hours.
  10. Fold in cream. Cut off tops of éclairs and remove some of the soft dough inside. Fill with 1/4 cup custard. Replace tops.
  11. Glaze: In a double boiler, melt the chocolate chips and butter. Blend in corn syrup and milk. Cool for 5 minutes.
  12. Spoon over éclairs which have been placed on a wire rack.