Ingredients: |
Ingredients: Pastry:
1 cup water (284ml)
1/2 cup butter (118ml)
1 cup flour (235ml)
4 eggs
Custard Filling:
1/2 cup sugar (117ml)
1/2 teaspoon salt (2.5ml)
6 tablespoons flour (88ml)
2 cups whole milk or half and half, do not substitute low-fat milk (474ml)
4 egg yolks, or 2 eggs
2 teaspoons vanilla extract (10ml)
Glaze:
2 tablespoons butter (30ml)
2 ounces unsweetened chocolate (57g)
1 cup powdered sugar (100g)
2 tablespoons boiling water (60g
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Directions: |
Directions:CUSTARD:
Make the custard first. Separate eggs and add them to a small mixing bowl. Or add the 2 eggs, if using, to a small mixing bowl. Beat eggs in small mixing bowl.
Add sugar, salt and flour to a saucepan. Whisk together. Stir in milk or half-and-half. Cook over low heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute. Remove custard from flame. Temper the custard by pouring a small amount into the eggs in the small mixing bowl. Whisk custard and eggs together. Add egg and custard mixture to the remaining custard in saucepan. Whisk together.Bring to boiling point. Cool custard and blend in vanilla. Cover custard with plastic food wrap and chill.
PASTRY:
Add 1 cup water to saucepan. Add butter. Bring to a boil. Add flour and stir in with a sturdy spoon. Cook flour mixture for one minute, stirring constantly. Add eggs, one-at-a-time, beating well after each addition. Preheat oven to 450 degrees F (230C). Line a baking sheet with parchment paper. Ready to bake.With pastry tube squeeze out 4-inch (10cm) fingers onto prepared baking sheet. Bake 15 minutes, then turn the temperature down to 325 degrees F (165C), and bake for another 35 minutes. The eclair shells are done when they make a hollow sound when tapped.
Let cool. Insert plain pastry tube into pastry bag. Fill pastry bag with custard filling. Insert pastry tube into end of éclair and fill with custard. Drizzle with chocolate glaze. Chill until ready to serve.
GLAZE:
Melt shortening and chocolate together in a small saucepan. Add powdered sugar and boiling water. Stir until smooth. Drizzle over éclairs. |
This recipe for Éclairs is from